Combine water, sugar, margarine, cocoa and soda in a saucepan. Bring
slowly to boil, then simmer for 5 minutes. Cool, then add beaten eggs.
Add the flour and mix well. Line an 18 cm tin with paper, and grease the
paper. Pour batter into the tin and bake in a moderate oven (180 C) for 1
hour. Ice with chocolate and sprinkle with nuts.
Melt sugar, milk, and butter. Add cocoa and boil for 15 minutes. Take off
burner, add vanilla, and stir until creamy. Pour onto buttered plate and
leave until set, then cut into blocks.
Remove chicken from bones and chop into bite sized pieces. Melt butter in
pan, add onion and celery, cook until soft. Stir in flour and crumbled
stock cube. Gradually stir in milk. Stir over heat until mixture boils
and thickens. Stir in chicken and pour mixture into shallow oven proof
dish. Top with pastry wheels (see below), sprinkle with cheese and bake in
moderate oven (180 C) for 40 minutes.
Sift flour into bowl and rub in butter. Add milk and mix to a soft dough.
Turn dough onto a lightly floured surface, knead lightly until smooth.
Roll dough to a 20x30 cm rectangle, then roll up from the long side (like
Swiss roll), cut into 2 cm slices.
Put all ingredients except the essence into a strong pan. Heat gently,
stirring until sugar has dissolved. Then bring mixture to the boil and
boil steadily, stirring occasionally until a temperature of 115 C is
reached, or until a soft ball forms when a little is dropped into a cup of
cold water. Remove pan from heat, add a few drops of essence and beat well
until the mixture thickens and the sugar "grains." Pour into a greased
tin. When nearly set, mark into squares with a sharp knife.
Place butter, chocolate and syrup in a saucepan and heat gently until melted. Stir in the biscuits and mix thoroughly. Turn into a greased and lined shallow 18 cm square tin and smooth the top with a palette knife. Leave to set, then cut into bars. Makes 16.
125 grams ------------------------------------- 1/4 pound 18 cm ----------------------------------------- 7 inches 180C ------------------------------------------ 350F 60 grams -------------------------------------- 2 oz. 20x30 cm -------------------------------------- 8" x 12" 2 cm ------------------------------------------ 3/4" to 1" 500 grams ------------------------------------- 1 pound 115C ------------------------------------------ 239F 200 grams ------------------------------------- 7 oz. or 1/4 pound 250 grams ------------------------------------- 9 oz. or 1/2 pound
1 cup ----------------------------------------- 8 fluid ounces or 16 tablespoons 3/4 cup --------------------------------------- 12 tablespoons (6 ounces) 2/3 cup --------------------------------------- 10 tablespoons and 2 teaspoons 1/2 cup --------------------------------------- 8 tablespoons (4 ounces) 1/3 cup --------------------------------------- 5 tablespoons and 1 teaspoon 1/4 cup --------------------------------------- 4 tablespoons (2 ounces) 1/8 cup --------------------------------------- 1 fluid ounce or 2 tablespoons 1 tablespoon ---------------------------------- 1/2 fluid ounce or 3 teaspoons 1 teaspoon ------------------------------------ 60 drops 1 pound --------------------------------------- 16 ounces (dry weight)