Sugary goodness

Lots of baking over the weekend. First up, this lovely fudge from Tiny Happy (http://tinyhappy.typepad.com/). So easy.

200-250 g dark chocolate
1/2 tin of condensed milk
2 tsps vanilla extract

Line baking tin with waxed baking paper. Combine chocolate and condensed milk in a double boiler (I used the microwave to melt the chocolate and then added the condensed milk afterwards). Stir continuously. When chocolate is melted, remove from heat and add vanilla extract. Pour into baking tray. Set for 1-2 hours. Cut into squares.

Thanks Melissa at Tiny Happy!


And then I made Elizabethan Fine Cakes. They are surprisingly good. I am always a little sceptical about very old recipes, thinking that things (ingredients, implements) have changed so much, there is not a huge chance of them turning out ok. These have changed my mind. I found them just by googling after having watched The Supersizers Go Elizabethan and feeling that I fancied some Elizabethan sweeties. This recipe is from http://www.seatofmars.com/index.htm

6 ounces of butter (1 and half sticks) at room temperature
Half a cup of sugar
1 egg yolk - beaten
1 and three quarter cups of sifted flour
Half a teaspoon of mace (can be replaced with nutmeg)
A Pinch of ground saffron (can be replaced with tumeric)
Egg white

1) In a bowl cream the butter. Add the sugar and beat until fluffy.
2) Add the egg yolk and beat until thoroughly blended.
3) In another bowl combine sifted flour and spices stirring to distribute evenly.
4) Sift dry ingredients into a bowl containing butter and sugar mixture. Combine by stirring with your hands.
5) Press mixture into a 9 inch square baking pan.
6) Bake at 325 degrees for 45 minutes or until the cake feels firm when pressed lightly in the center.
8) Cut into squares while the cake is still hot.
9) Cool in pan on wire rack.
Yields 25 small cakes

If you can find what the egg white is used for, let me know. I couldn't! Of course, not all Elizabethan food may be worth revisiting...