Grandma’s English Recipes

1 pound sugar
condensed milk
2 tablespoons black treacle
2 ounces butter

Put all ingredients in a large saucepan and dissolve the sugar over a gentle heat. When all the sugar is dissolved, bring the liquid to the boil. Be careful - if your saucepan is not large enough then the mixture will boil over! Keep the liquid on the boil for a few minutes, stirring to stop it from sticking. Test when the toffee is ready by dropping a tiny amount into a cup of cold water. If it is ready, the mixture will not dissipate, but form into a small, hard lump. Turn the mixture out into a greased, shallow baking tray. Whilst the toffee is set but still warm, cut it into squares. Leave to cool.

4 cups unbleached all purpose flour
2 ounces salted butter
1/3 cup granulated sugar
2 teaspoons active dry yeast
1 cup warm water
1/2 cup warm whole milk
1/2 teaspoon salt (dissolved in the milk)

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3oz) margarine
(3oz) white sugar
(4oz) self raising flour
2 medium eggs
Milk
salt

1. Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
2. Place the eggs in a separate bowl, and beat well.
3. Add the beaten egg a little at a time to margarine and sugar, mix together well.
4. Sieve the flour into the mixture, add the salt and fold well.
5. Add enough milk to make mixture into a soft dropping consistency.
6. Spoon into greaseproof baking cases and bake in a pre-heated oven at (160°C), (325°F),(Gas Mark 3) for 20-25 minutes.
7. When golden remove from bake and place on wire tray to cool, do not remove from cases until cool.
Can be served plain, or topped with icing or chocolate. Often served plain with fresh cream and strawberry Jam.