The new Cakeoma recipe book

Sieve the Cakeoma, rub in the margarine and add the breadcrumbs. Mix to a stiff consistency with the egg and milk. Grease a pudding basin and put the syrup at the bottom, arrange over it a circle of sliced peaches, next a layer of the pudding mixture, then a second layer of fruit, and finally a layer of mixture. Steam for about 14-2 hours. Serve with a sauce made with the fruit syrup and cornflour (or arrowroot). TART OF MIXED WINTER FRUITS 4, lb. prunes 4, pint water 1 lb. cranberries 1 lb. apples 4 oz. sugar Cakeoma cinnamon _ shortcrust pastry (half quantities given on page 25, with 4 teaspoon ground cinnamon) Caster sugar and cream to serve Wash the prunes and soak them in the water (overnight if possible). Pick over the cranberries, and core, peel and slice the apples. Put the fruit and water into a saucepan, Sponge Cake Flan [illustration: Sponge Cake Flan] cover, and stew for about 4 hour. Add the sugar, and continue stewing until the fruit is tender. Remove the prune stones and pour the fruit into a deep pie plate, straining off a little of the juice if necessary. Make the pastry, adding the cinnamon to the flour, roll out, and cover the fruit. Bake in a moderately hot oven (400° F.) for about 20-30 minutes. Dust with caster sugar, and serve hot or cold, with cream. CHOCOLATE CREAM TRIFLES Plain cake (see page 8) 4 pint milk, sherry or fruit juice 3 oz. vanilla chocolate or 1 tablespoon cocoa 4 pint milk 3 egg yolks 1-2 tablespoons sugar 2-3 tablespoons whipped cream Chocolate vermicelli Crumble the cake, put it in the bottom of four sundae glasses or a glass dish, and moisten with the liquid. Shred or break the chocolate into small pieces and dissolve Chocolate Cream Trifles in a little of the milk (or blend the cocoa with a little of the milk). Add the rest of the milk, and bring just to the boil. Beat the egg yolks and sugar, and pour the chocolate mixture on to them, stirring all the time. Heat very gently, but on no account allow the mixture to become too hot. Pour into the glasses, and when cold add the cream and chocolate vermicelli. DATE AND NUT PUDDING 8 oz. Cakeoma 24 oz. margarine 1 teaspoon ground cinnamon 5 oz. chopped dates and nuts 2 medium-sized apples, grated + teaspoon bicarbonate of soda 1 teaspoon milk Topping 1 tablespoon chopped dates and nuts 1 dessertspoon sugar 4 teaspoon ground cinnamon Sieve the Cakeoma and rub in the margarine. Add the cinnamon, dates and nuts and mix in the apple. Dissolve the bicarbonate of soda 42] in the milk; add to the mixture and beat well for about 5 minutes. Put into a prepared fireproof dish. Mix the ingredients for the topping SWEET CAKEOMA SAUCE 4+ oz. margarine 2 tablespoons Cakeoma 4+ pint milk 1—2 tablespoons sugar Melt the margarine, blend with the Cakeoma, and cook for a few moments. Stir in the milk slowly, add the sugar, bring to the boil and cook for about 2 minutes. Variations. Add one of the following flavourings : Coffee: 2—3 teaspoons coffee essence. Brandy: 1-2 tablespoons brandy. Lemon: 1 tablespoon lemon juice and a little grated lemon rind. Chocolate: blend about 2 teaspoons cocoa with the Cakeoma, or dissolve 2 oz. chocolate in the milk, and add a few drops of vanilla essence. HARD SAUCE 4 oz. unsalted butter or margarine 2 oz. caster sugar 1 tablespoon ground almonds (optional) 1 tablespoon sherry 1 dessertspoon brandy Cream the butter and sugar until light-coloured and fluffy, then beat in the ground almonds. Keep cool until required, and just before serving, beat in the sherry and brandy drop by drop. together, sprinkle over the surface, and bake in a moderate oven (350° F.) for about 14 hours. Serve with a sweet sauce. SAUCES FOAMY SAUCE 2 egg whites 2 oz. caster sugar 4+ pint milk