| 49. |  | Put the risins, sultanas and currants in a large bowl and pour in the brandy and port.
Leave to soak overnight. Next day, line and grease a 23cm (9in) diameter cake in. Tie a double thickness of brown paper around the outside to come about 4cm ( | | | |
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| 50. |  | PREHEAT THE OVEN TO 180C/350F/GAS MARK 4.
BEAT TOGETHER THE CASTER SUGAR, BUTTER AND VANILLA ESSENCE UNTIL LIGHT AND FLUFFY.
ADD ONE EGG AT A TIME WHIT A TABLESPOON OF FLOUR FOR EACH EGG. BEAT WELL AND FOLD IN THE REMAINING FLOUR.
SPO | | | |
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| 51. |  | MELT THE BUTTER OR MARGARINE IN A FLAMEPROOF CASSEROLE AND SAUTE THE LEEK FOR ABOUT 4 MINUTES UNTIL SOFTENED.
THE MEAT ROLL IN THE FLOUR, ADD TO THE LEEK AND SAUTE UNTIL BROWNED.
ADD THE MUSHROOMS AND SAUTE FOR 1 MINUTE.
ADD THE SWEET POTATO, STOC | | | |
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| 52. |  | GRIND ALMONDS IN BLENDER AND POUR IN THE WATER. THE SUGAR AND THE CINNAMON STICK ABOUT TEN MINUTES SIMMER WITH. | | | |
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| 53. |  | FILLING INSTRUCTIONS: SOAK RED BEANS IN WATER TO COVER 2 HOURS. DRAIN AND DISCARD THE WATER.
COVER WITH 8 CUPS FRESH WATER AND BRING TO A BOIL, THEN SIMMER OVER LOW HEAT 1-1/2 HOURS OR UNTIL SKINS OPEN.
STRAIN THE BEANS AND DISCARD THE SKIN | | | |
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| 54. |  | | | | |
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| 55. |  | ~3 - 4 PRUNES WITHOUT STONE
~1 KIWI PEELED
~A GLASS OF APPLE JUICE WITHOUT SUGAR
~A PINCH OF CINNAMON
~MIX IT | | | |
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| 56. |  | ~2CM ROOF OF FRESH GINGER
~150GR YOUGHURT LOW FAT
~GLASS OF APPLE JUICE
~MIX IT
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