Ye olde recipe book-day 2

Ye olde recipe book presents....

Peppermint creams

ingreadients

225g ready to roll fondant icing

few drops of peppermint essence

green food colour (optional)

icing sugar

Gradually knead the essence and food colouring,if used, into the ready to roll fondant icing

Roll out ona work serface dusted with icing sugar to 0.25 thick

Cut into rounds with a 2.5cm biscuit cutter

Leave for 24 hours until firmer

anoter recipe on Monday

Ye olde recipe book

Ye Olde Cook Book

This book shows some delisious and amazing recipes from the 1960`s

Apricot bread pudding

Ingredients

8 slices of wholemeal bread

75g (3oz)no-soaked dried apricots,chopped

50g (2oz) sultanas

2 tablespoons of clear honey

2 eggs

1 pint fresh milk

grated rind of 1/2 lemon

1 tablespoon mixed spice

custard to serve

1.Cut bread into triangles and place half in bace of an ovenproof dish

2.Mix apricots and sultanas, sprinkle half over bread drizzle with half of the honey.Repeat layers.

3.Beat eggs with milk,lemon rind and spice

4.Pour over bread and leave to stand for 15 mins

5.bake at 180c (350f) mark 4 for 40 mins or until set

6.Serve with custard