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Chocolate Caramel Bars

  • 6 ounces plain flour
  • 2 ounces sugar
  • 4 ounces margarine
Methodology: Cream margarine and sugar.
Add flour.
Bake in medium oven, gas mark 4 for 25 minutes.
  • 4 ounces margarine
  • 1 small cup of milk
  • 1 tablespoonful of sugar
  • 1 tablespoonful syrup
Melt margarine in pan, add other ingredients.
Boil for 5 minutes. Stir throughout that time.
Beat, then pour over the shortbread.
Cover with chocolate, roll in coconut (optional).

Coconut Towers

  • 1/2 pound of desiccated coconut

  • 1/2 pound tin of sweetened condensed milk

Methodology: Empty tin of milk into mixing bowl. Stir with fork to even consistency.
Stir in coconut and mix well still using fork.
Have ready 2 egg cups and a bowl of cold water.
Dip one cup in water and fill with mixture pressing down slightly to pack.
Turn out on to a prepared tray.
Fill the second cup with cold water and fill with mixture pressing down slightly to pack.
Turn out on the prepared tray.
Place in a moderate oven and bake for 5 minutes.

Everton Toffee

  • 1 pound of powdered loaf sugar (sometimes Demerara is used
  • 4 ounces butter
  • A good pinch of cream of tartar
  • 1/4 pint water
Methodology: Put the sugar and water in a pan and heat until the sugar is dissolved.
Add the cream of tartar, stirring continuously.
Remove pan from heat and aff the butter which has been cut into tiny pieces.
Reheat, stirring, to 290 degrees F. or until a little becomes crisp when dropped into cold water.
Pour into a buttered tin and cut into squares when set.
Lemon essence, about 6 drops, is often added when setting point is reached.

Helensburgh Toffee

  • 2 pounds of caster sugar
  • 1 tin of condensed milk
  • 3 tablespoons milk
  • 1 tablespoon cold water
  • 4 ounces butter
  • 1 teaspoon vanilla essence
  • 3 teaspoons golden syrup
Methodology: Melt all ingredients together in a deep pan, and boil for about 20 minutes, stirring all the time.
Remove from heat and beat very well for about 5 minutes, or until mixture becomes sugary.
Turn out into a tray and leave to cool.



  • 12 white of eggs
  • 2 pounds of icing sugar

Layered Coconut Ice

  • 4 tablespoons of condensed milk
  • 12 ounces icing sugar
  • 6 ounces desiccated coconut
  • Drop cochineal
  • 2 ounces drinking chocolate
  • A little extra condensed milk (see step 4 below)
  • 1 ounce icing sugar
  1. Mix together the condensed milk and icing sugar.
  2. Stir in the coconut - the mixture should be very stiff, and divide into two halves.
  3. Tint one half of the mixture pale pink with cochineal
  4. Add the drinking chocolate to the remaining mixture - if slightly stiff, blend in a very little extra condensed milk.
  5. Shape the mixture into two identical bars and press firmly together.
  6. Dust a tin with icing sugar and leave the coconut ice on this until firm.

Macaroon Bars

Macaroon Bars

  • A small boiled potato
  • 1 pound icing sugar (approximately).


  • Chocolate, melted for coating
  • A few drops of flavouring essence i.e. vanilla, coffee, banana etc. if liked.
  • Dessicated coconut, toasted for coating.
Methodology: Mash potato and gradually add the sugar to make a stiff ball.
Roll out in icing sugar and cut into 0.5 by 1 inch pieces.
Place on foil covered tray.
Leave overnight to dry.
Coat with melted chocolate and toasted coconut.

The basic recipe could also be flavoured with a few drops of essence if liked.
You can use almonds in the coating mixture.
You can add colouring to the mix if you like.



  • 3 level tablespoonfuls of sugar
  • 4 ounces of margarine
  • Soya flour - enough to make thickness
  • 1/2 teaspoonful of almond essence


Put margarine and sugar in bowl, place bowl in pan of hot water and keep in till margarine has completely melted.
Remove bowl, and add essence.
Then gently add soya flour till thick enough to make into small shapes.
Leave on a plate or tin till they form up, which takes about 1 hour.


  • 2 whites of egg
  • 2 ounces castor sugar
  • 2 ounces granulated sugar
  • Pinch of salt
  • Tiny pinch of cream of tartar (optional)
Alternatively use:
  • 2 whites of egg
  • 4 ounces castor sugar
  • Pinch of salt
Methodology: Put the whites of egg into a bowl with the pinch of salt.
Add the cream of tartar, if used.
Whisk the whites until stiff, then add two teaspoonfuls of castor sugar and continue whisking till very dry.
Fold in the remainder of the sugar very lightly.
With 2 greased dessertspoons form into shap and place on greased trays.
Alternatively, pip on to the trays using a rose vegetable pipe.
Dredge lightly with castor sugar.
Either recipe will make about a dozen medium sized meringues.
Bake at 225 degrees for 90 minutes approximately, using the 3rd runner from the top and the 1st runner from the bottom of the oven.
Remove carefully from the trays and when cool join together with whipped cream.



  • 1 pound of butter
  • 2 ounces of castor sugar
  • 2 pounds of soft white flour
  • 1 teaspoonful of water
Dissolve the sugar in water then rub butter and sugar together until blended.
Sift the flour and rub into the mixture.
The dough should be quite firm.
Press it into shape and arrange in a tin without any lining of grease and flour.
Prick the top neatly and place in a hot oven and cook for 20 minutes.

Shortbread (Alternative)

  • 8 ounces softened butter
  • 11 ounces plain flour
  • 4 ounces caster sugar
  • 2 ounces farola
Methodology: Cut the butter into cubes and cream it with the sugar until the mixture is light and creamy.
Add the flour and farola to this mixture and mix it up until the colour and texture are even.
Grease one long baking tin and one round one, and pour the mixture in, making sure it is even.
Bake for 30-40 minutes in a moderate oven, making sure it isn’t browning too quickly.
TRY not to eat it all at once.

Canadian Shortbread

  • 8 tablespoons (6 ounces) rolled oats
  • 2 tablespoons (2 ounces) flour
  • 2 tablespoons (2 ounces) sugar
  • 1 level teaspoon baking powder
  • 4 ounces of margarine or butter
Methodology: Mix the dry ingredients and work to a stiff paste with melted margarine or butter.
Put mixture into greased sandwich tin and press down.
Bake in a slow oven for 1 hour.
Mark into pieces and cool on wire tray.



  • 6 ounces of flour
  • 1 teaspoonful of baking powder
  • 3 ounces of margarine
  • 2 egg whites
  • 3 ounces of sugar
  • 1 small cup of milk
Rub the margarine into flour, sugar and baking powder.
Mix in the milk.
Fold in the egg white.
Bake in a moderate oven for 10 to 15 minutes.




  • 4 cups of sugar
  • 1 cup of milk
  • 1 tablespoon syrup
  • Walnut butter
  • vanilla essence
Methodology: Boil for 7 minutes.
Beat up until creamy.
Pour in buttered tray.


Tablet (Swiss)


  • 1 pound of brown sugar
  • 1 tin of condensed milk
  • 2 tablespoonfuls of hot water
  • vanilla essence to taste


Boil until ready.


  • 1 tin of condensed milk
  • 1 tablespoonful sugar
  • 1 tablespoonful syrup
Methodology: Put ingredients in a pan and boil, stirring for 30 minutes.
Pour into tray and slice to sizes preferred.

Toffee Apples

  • 4 ounces margarine
  • 2 tablespoons syrup
  • 1 pound brown sugar
  • 1 teaspoon lemon juice
  • medium sized apples
Methodology:Place sugar, syrup and margarine in a pan, and melt together slowly.
Bring to boil, test for setting.
Dip apples in the mixture.
Makes about 14-16 toffee apples.

Whipped Cream


  • 1/4 pint of milk

  • 2 ounces of margarine
  • 1/2 ounce of cornflour

  • 11/2 ounces of sugar

  • 1/2 teaspoonful of vanilla essence


Mix the cornflour to a smooth paste with a little of the cold milk. Boil the remainder of the milk and pour over the cornflour, stirring all the time. Return the mixture to the pan and cook over a low flame still stirring for five minutes. Leave until quite cold. Cream together the margarine and sugar and gradually add the cold cornflour mixture using a wooden spoon or whisk. Add the vanilla essence, and beat until light and fluffy.

Page Last Updated - 17/06/2008
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