Gran’s Hot Chocolate Sauce

Ingredients:
1 cup sugar
1 tablespoon cocoa
1 desert spoon butter
5 tablespoons milk

Method:
1. Place all ingredients into saucepan, stirring over moderate to high heat until all sugar has dissolved.
2. Once smooth consistency, cover with lid and boil for two minutes.
3. After boiling covered, remove lid and boil lightly until thickened. Serve hot or cooled.

Willsmore Sago Sultana Pudding

Ingredients:
1 cup sultanas
1 cup sugar
2 cups breadcrumbs
3 tablespoons (or 1/4 cup) sago soaked in milk overnight
1/2 teaspoon carb soda
1 cup milk
2 eggs
Lemon essence
1/2 teaspoon mixed spice

Method:
1. Mix all ingredients together.
2. Place in pudding basin (sealable).
3. Steam for three hours. Serve hot with cream or milk.

Willsmore Quick Economical Pudding

Ingredients:
1 cup self raising flour
1/2 cup currants
1/2 cup milk
1/2 cup sugar
Pinch of salt
2 cups boiling water
1 tablespoon butter
2 tablespoons golden syrup

Method:
1. Mix self raising flour, currants, milk, sugar and salt into a dough in large casserole or pudding dish.
2. In a separate (microwavable) container, melt butter, golden syrup and hot water together into a hot sauce.
3. With an overturned spoon to eliminate splashing, pour the hot syrupy sauce over the dough in the casserole dish.
4. Place in moderate oven uncovered for half an hour (or until nicely golden).

Chocolate Crackles

Ingredients:
4 cups rice bubbles
1 cup coconut
8 ounces icing sugar
3 tablespoons cocoa
8 ounces copha

Method:
1. Stir all dry ingredients (rice bubbles, coconut, icing sugar and cocoa) together in a large mixing bowl.
2. Melt the copha (either over the stove or in the microwave) into a fluid, and then pour into the dry mixture. Mix thoroughly.
3. Set out paper patties (cup-cake papers) onto several cooking trays. Spoon the mixture into each pattie.
4. Put trays in fridge to set.

Zena’s Banana Cake

Ingredients:
1 cup sugar
1 1/2 cups self raising flour
4 ounces butter
3 medium sized bananas (preferably very ripe)
1/2 teaspoon baking soda
1 egg
3 tablespoons milk
1 teaspoon vanilla essence
Pinches of mixed spice

Method:
1. Beat sugar and butter together into soft mixture. Add the egg and mashed bananas, and stir (or beat) well.
2. Add milk and soda, stirring thoroughly. Then add flour, mixed spice and vanilla.
3. Place mixture in baking-paper lined cake tin and put in moderate oven for 1/2 to 3/4 of an hour.
4. Allow to cool, serve iced (plain vanilla icing with sprinkle of cinnamon) or plain.

Sun Bran (Albran) Loaf

Ingredients:
1 cup bran cereal (Albran)
1/2 cup sultanas
1/2 cup dried diced apricots
3/4 cup white sugar
1 1/4 cups milk
1 1/2 cups self raising flour

Method:
1. Mix bran, sultanas, apricots, sugar and milk together in bowl. Allow to stand for two hours.
2. Gradually stir in flour, mixing well.
3. Pour mixture into baking paper lined loaf tin or narrow cake tin and place in moderate oven for 45-60 minutes.
4. Allow to cool, serve sliced with or without butter.

Willsmore Potato Cake

Ingredients:
1 egg
1 tablespoon butter
Pinch nutmeg
1/2 cup mashed (cold) potato
Pinch salt
1/2 cup milk
1/2 cup sultanas
3/4 cup sugar
2 cups self raising flour
For topping: 1 tablespoon butter, 1 1/2 tablespoon sugar, 2 or more tablespoons plain flour.

Method:
1. Cream butter and sugar into smooth mixture, adding egg and milk and stirring thoroughly.
2. Add in the sultanas, nutmeg and potato, stirring well.
3. Fold into mixture the flour, salt and milk alternately. Stir mixture well until combined into thick cake-batter consistency.
4. Pour mixture into baking-paper lined square cake tin.
5. Combine topping ingredients in bowl (butter, sugar and plain flour), rolling mixture with fingers to make crumbly dry mix. Sprinkle this mix over the top of the cake batter.
6. Place in moderate oven for 30 minutes or more (or until golden). Serve warm or cold with butter.

Cornflake Kisses

Ingredients:
1 tablespoon honey
90g butter
1/3 cup sugar
4 cups cornflakes

Method:
1. Heat honey, butter and sugar in microwave-proof bowl until mixture is fluid and frothy.
2. Place cornflakes in large mixing bowl and pour hot mixture over the top. Stir well.
3. On several baking trays lay out pattie-pans (cup-cake papers). Spoon mixture into each paper.
4. Allow to cool, placing in cool area or the fridge.

ANZAC Biscuits

Ingredients:
1 cup self raising flour
1 cup sugar
1 cup coconut
1 cup rolled oats
1/2 cup butter
Pinch of salt
1 tablespoon golden syrup
2 tablespoons water
1 teaspoon carb soda

Method:
1. Mix flour, salt, sugar, oats and coconut in large mixing bowl.
2. Put butter, water and syrup into microwave-proof bowl and melt together. Once melted, add soda (this will foam) and mix.
3. Pour wet mixture over dry mixture and stir well.
4. Spray several baking trays with olive oil or non-stick spray and with a spoon, scoop out balls of the mixture. Roll the mixture into balls and place evenly spaced on tray (the mixture will spread when in the oven).
5. Place in 170C oven for 10-15 minutes or until golden brown.

Grandma’s Rock Buns

Ingredients:
8 ounces margarine
8 ounces sugar
3 eggs
1 pound self raising flour
2 handfuls sultanas
2 handfuls raisins
2 handfuls currants
1 teaspoon mixed spice
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup of milk (or more if needed)

Method:
1. Cream the margarine, sugar and eggs into smooth mixture (melt if necessary).
2. In large mixing bowl, add the melted mixture to the sultanas, raisins, currants, mixed spice, nutmeg and vanilla. Stir well.
3. Stir in the flour.
4. Add the milk whilst stirring. Stop when the batter has turned to the consistency of a stiff cake mixture.
5. On olive-oil or non-stick sprayed baking trays spoon out balls of the mixture, evenly spacing the balls (the mixture will spread when in the oven).
6. Bake for 10-15 minutes in moderate oven (or until golden brown).