Helping Gran as she baked a treat, then sitting at morning or afternoon tea with her and her friends as she shared the baking has special memories for me and my brother and sister. In this recipe, adding a little lemon zest
to the base or to the icing will make it a bit different. Make sure you don’t
cook it too long, as it will dry out quickly.
- 115 g butter
- 1 cup sugar
- 1 tbsp golden syrup
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 1 tsp vanilla essence
- pinch of salt
- 1 cup currants
- milk to mix
- 2 cups icing sugar
- 50g butter, softened
- 1/2 tsp vanilla essence
- 1/4 cup milk (approximately)
- desiccated coconut, to sprinkle
Preheat oven to 180°C. Grease a 20 cm square sandwich tin. Set aside.
Cream butter, sugar and golden syrup and add eggs, one at a time, beating
well. Add remaining ingredients and fold together. If the mixture is too dry,
add milk to make a thick dropping consistency.
Spread mixture into sandwich tin.
Bake in the preheated oven for 20–30 minutes. Cool in tin.
To make the icing, sift icing sugar into a bowl, add butter and vanilla essence
and beat. Add milk until you obtain the desired consistency. Spread on cooled
cake and sprinkle with coconut. Cut into squares or rectangles of desired size.
MAKES APPROXIMATELY 8–10 PIECES
Recipes reprinted with permission
Published by HarperCollins on 19 April 2013
RRP $44.99; ISBN 9781775540182