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Over 40 good recipes from CADBURrS

A L L T R I E D A N D T E S T E D BY N O T E D H O M E E C O N O M I S T

INDEX
EVERYDAY CAKES C h o c o l a t e Biscuit Calce Chocolate Eclairs . . Chocolate Cake Chocolate Sponge .. Chocolate N u t Cake Marble Cake Bourn-vita Queen Cakes . . No-Icing Chocolate Cake .. BISCUITS A N D TARTS Wholemeal Chocolate Cookies Choc-Mint Wafers . . Viennese Fingers .. Chocolate Apple Shortcake R i c h M a c a r o o n C h o c o l a t e Pie Chocolate Kisses .. Afghans IDEAS FOR Y O U R PARTY TABLE Easter Bonnet Cookies Chocolate Honey Crunchies Truffles Chocolate Russe .. Hedgehog Cake K o o k a s Quickies .. 9 10 11 12 13 14 15 P U D D I N G S A N D SAUCES Chocolate Sauce Pudding . . Chocolate Queen P u d d i n g . . Baked Marshmallow Custard Chocolate Topping Chocolate Steamed Pudding Marshmallow Sauce Chocolate Rice Pudding .. C h o c o l a t e S a u c e for I c e - C r e a m C O L D SWEETS A N D SUNDAES Chocolate Parfait .. C u s t a r d T a r t with F u d g e T o p p i n g Pavlova Uncooked Christmas Pudding Chocolate Blanc-Mange .. Bourn-vita Custard ICINGS A N D FILLINGS Chocolate Butter Cream . . L a m i n g t o n Icing C o n t i n e n t a l C a k e Filling . . Chocolate Raisin Frosting C h o c o l a t e C o a t i n g for Biscuits o r Ice-Cream C h o c o l a t e G l a c e Icing C h o c o l a t e M i n t Filling .. 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42

16 17 18 19 20 21

WEIGHTS A N D MEASURES
2 level t a b l e s p o o n s Flour, Cocoa or D r i n k i n g C h o c o l a t e : 1 level 8 fluid oz. c u p Sugar: Castor Sugar: Icing Sugar: Sultanas — Rice: Currants — Sago: Shortening: Milk a n d Water: 1 heaped tablespoon sugar 1 level 8 fluid o z . c u p 1 level t a b l e s p o o n 1 level 8 fluid o z . c u p 2 level t a b l e s p o o n s 1 level 8 fluid o z . c u p 2 level t a b l e s p o o n s 1 level 8 fluid oz. c u p 1 tablespoon 1 level 8 fluid o z . c u p 2 tablespoons 1 gill 4 gills 1 ounce 4 ounces 1 ounce 6 ounces 1 ounce 8 ounces 1 ounce 6 ounces 1 ounce 6 ounces 1 ounce 6 ounces approx. 1 ounce i pint 1 Imperial Pint (20 ounces)

Everyday cakes
in o n e thick, s m o o t h l u m p . C o o l slight­ ly. A d d g r a d u a l l y the well b e a t e n eggs a n d stir vigorously until all is o n e s m o o t h p a s t e a g a i n . F o r c e in strips 3 i - 4 inches long on t o a wet b a k i n g sheet. Bake in a rather hot oven—400" or Regulo 6 G a s — 450" Electric for 25-30 m i n u t e s a c c o r d i n g t o size. D o n o t o p e n t h e oven d o o r for the first 15 m i n u t e s . T h i s is really i m p o r t a n t . S o m e t i m e s a b e t t e r result is g a i n e d by r e d u c i n g heat a little after t h e first 15 m i n u t e s . W h e n c o l d , slit o p e n at t h e sides a n d insert s w e e t e n e d , w h i p p e d c r e a m a n d c o a t t h e t o p s with c h o c o l a t e glace icing (see recipe No. 41).

1. C H O C O L A T E BISCUIT CAKE i lb. milk coffee biscuits; 6 ozs. Copha; 5 tablespoons Cadbury's Bournville Cocoa; 3 tablespoons boiling water; ,•; lb. icing sugar; 1 e g g ; i teaspoon vanilla. Metbod: Soften biscuits by allowing t h e m to s t a n d o u t o n a t r a y o v e r n i g h t . Pre­ p a r e a loaf tin by lining with grease­ proof paper. C u t s h o r t e n i n g into a s a u c e p a n a n d heat slowly. A l l o w to melt, but d o not boil. A d d boiling w a t e r to the C o c o a . Stir till well mixed. Place icing s u g a r in a basin, a d d egg a n d vanilla essence. Mix in a little of the icing sugar. A d d the C o c o a t h e n the s h o r t e n i n g g r a d u a l l y . Beat well. Fill tin with a l t e r n a t e layers of c h o c o l a t e a n d biscuits, b e g i n n i n g a n d e n d i n g with c h o c o l a t e . S t a n d in a cool place t o set.

3. C H O C O L A T E CAKE 6 ozs. shortening; 6 ozs. sugar; 3 e g g s ; 12 ozs. self raising flour; 3 level table­ spoons Cadbury's Bournville Cocoa; Pinch salt; 1 cup milk; Vanilla essence. Method: C r e a m the s h o r t e n i n g , s u g a r a n d vanilla essence. Gradually add the w h i s k e d eggs. Lightly, b u t t h o r o u g h l y , stir in t h e sifted flour. C o c o a a n d salt a l t e r n a t e l y with t h e milk. Place in an 8" tin which h a s been greased a n d lined o n t h e b o t t o m with p a p e r . Bake in a m o d e r a t e o v e n — 3 2 5 " or R e g u l o 4 G a s — 375° Electric for a p p r o x i m a t e l y I J h o u r s . Ice with C h o c o l a t e Butter C r e a m (see recipe No. 36).

2. C H O C O L A T E ECLAIRS 4 ozs. plain Hour; Pincb salt; 2 ozs. butter; 3 e g g s ; i pint water. Method: Bring b u t t e r , w a t e r a n d salt t o boil. A d d sifted flour a n d b e a t o v e r a low heat with a w o o d e n s p o o n until t h e m i x t u r e leaves t h e sides of t h e s a u c e p a n

U. C H O C O L A T E S P O N G E 3 eggs; 4 ozs. castor sugar; 4 ozs. self raising flour minus 1 tablespoon; 1 table­ spoon Cadbury's Bournville Cocoa sifted with the flour; Pinch of salt; 2 tablespoons boiling water. Method: S e p a r a t e t h e w h i t e s from the yoll<s of 3 eggs. A d d a pinch of salt t o t h e whites a n d b e a t until stiff b u t not dry. A d d the c a s t o r s u g a r in t h r e e p o r t i o n s , b e a t i n g after each a d d i t i o n of s u g a r until dissolved. Beat in the egg y o l k s . Sift t h e flour 3 times a n d a d d t o beaten egg m i x t u r e m a k i n g s u r e to fold in a n d not stir. A d d t h e boiling w a t e r a n d fold in. D i v i d e into t w o 7 " s a n d w i c h tins which h a v e been greased with melted C o p h a a n d d u s t e d with plain flour. B a k e in a m o d e r a t e o v e n — 3 5 0 ° or R e g u l o 5 G a s — 4 0 0 Electric for 15-20 m i n u t e s . T u r n o u t immediately a n d w h e n cold sandwich with c r e a m a n d d e c o r a t e t o p as required.

5. C H O C O L A T E N U T CAKE 5 ozs. butter; 8 ozs. sugar; 12 ozs. self raising flour; 3 e g g s ; 1 gill milk; 2 level tablespoons Cadbury's Bournville Cocoa; 1 cup chopped walnuts; Pinch of salt; Vanilla essence. Method: C r e a m t h e b u t t e r a n d sugar, a d d the b e a t e n eggs g r a d u a l l y then flour sifted with C o c o a a n d salt. A d d m i l k a n d essence a n d lastly, c h o p p e d n u t s . Mix well. Bake in tin ( a p p r o x . 9 " d i a m e t e r ) lined with greased p a p e r , in a moderate oven—325" or Regulo 4 G a s — 3 7 5 ' Electric for 1 h o u r .

6. MARBLE CAKE 4 ozs. shortening; 4 ozs. sugar; 8 ozs. self raising flour; 1 heaped dessertspoon Cadbury's Bournville Cocoa; 1 large e g g ; \ cup milk; Vanilla essence; Red colour­ ing; Pinch of salt. M e t h o d : C r e a m the s h o r t e n i n g a n d s u g a r , a d d t h e egg a n d beat welL A d d t h e sifted flour a n d salt alternately with t h e milk. Divide into 3 p a r t s . F l a v o u r o n e p o r t i o n with vanilla, c o l o u r the s e c o n d p o r t i o n with red c o l o u r i n g a n d a d d t h e Cocoa to the third. Place a l t e r n a t e s p o o n f u l s of the m i x t u r e s into a p r e p a r e d 7" tin. Bake in a m o d e r a t e o v e n — 3 2 5 ^ or Regulo 4 Gas—375 Electric for J-1 h o u r .

I J i
7. BOURN-VITA QUEEN CAKES 2 ozs. shortening; 2 ozs. sugar; 4 ozs. self raising flour; Pinch of salt; 1 e g g ; 1 oz. Cadbury's Bourn-vita; li ozs. preserved ginger; Milk to mix. Method: Cream the shortening and sugar. Beat in t h e egg. A d d t h e sifted flour a n d salt a n d sufficient milk t o mix. Lastly a d d the B o u r n - v i t a a n d t h e finely c h o p p e d ginger. Place in greased p a t t y tins o r p a p e r p a t t y p a n s a n d b a k e in a m o d e r a t e ­ ly h o t o v e n — 4 0 0 ° o r R e g u l o 6 G a s — 450° Electric for 15-20 m i n u t e s . Ice a n d d e c o r a t e with c h o p p e d ginger if desired.

8. NO-ICING CHOCOLATE CAKE 4 ozs. shortening; 2 eggs; 8 ozs. self raising flour; 5 tablespoons milk; 4 ozs. castor sugar; | teaspoon vanilla; Pinch of salt. Method: C r e a m shortening and sugar, a d d eggs g r a d u a l l y a n d b e a t well. F o l d in sifted flour a n d m i l k a l t e r n a t e l y a n d place half t h e m i x t u r e in a 7 " s q u a r e tin w h i c h h a s been greased a n d lined w i t h p a p e r . Place half the c h o c o l a t e filling (see recipe below) o n t o p of this, t h e n a d d r e m a i n i n g c a k e mix. S p r e a d o t h e r half of c h o c o l a t e o n t o p of u n c o o k e d c a k e m i x t u r e a n d b a k e in m o d e r a t e oven—325° or Regulo 4 Gas—375° Electric for 50-60 m i n u t e s . Chocolate Filling I n t o p of d o u b l e s a u c e p a n m e l t 6 ozs. Cadbury's Energy Chocolate and i c u p coconut.

Marble Cake

Biscuits and tarts
t h e n a d d sifted flours a n d C o c o a alter­ nately with the beaten egg a n d milk. F o r m into logs a b o u t 1" in d i a m e t e r a n d place in t h e refrigerator overnight. N e x t day, cut in J" slices a n d b a k e a p p r o x i m a t e l y 10 m i n u t e s in a m o d e r a t e oven—350' or Regulo 5 Gas—400° Electric. W h e n c o o l s a n d w i c h t o g e t h e r with t h e f o l l o w i n g : 2 cups icing s u g a r ; 3 tablespoons c r e a m ; 2 drops peppermint essence; G r e e n colouring. Mixed well t o g e t h e r .

9. WHOLEMEAL C H O C O L A T E COOKIES 4 ozs. wholemeal self raising flour; 2 ozs. plain flour; | teaspoon s a l t ; 3 ozs. brown s u g a r ; 4 ozs. shortening; 1 oz. blanched a l m o n d s ; 1 tablespoon C a d b u r y ' s Bourn­ ville C o c o a ; 2 ozs. Kellogg's Cornflakes; 1 dessertspoon coffee essence; 1 dessert­ spoon Golden S y r u p ; 1 tablespoon w a t e r ; 2 ozs. C a d b u r y ' s E n e r g y Chocolate. M e t h o d : Sift w h o l e m e a l flour, plain flour, salt a n d C o c o a . C r e a m b u t t e r , sugar. G o l d e n S y r u p , essence a n d water. Mix in sifted ingredients a n d Cornflakes. Roll into balls, place o n greased tray. Press a hollow in the c e n t r e of each c o o k i e . Bake in a m o d e r a t e o v e n — 3 5 0 ° o r R e g u l o 5 G a s — 4 0 0 Electric for 10-15 m i n u t e s . Melt c h o c o l a t e a n d run into the centres of the c o o k i e s , a n d place a piece of a l m o n d o n the c h o c o l a t e . 10. C H O C - M I N T WAFERS 6 ozs. shortening; 4 ozs. plain flour; 8 ozs. castor s u g a r ; 4 ozs. self raising flour; 1 e g g ; i cup C a d b u r y ' s Bournville C o c o a ; i cup milk (scant). Method: Cream shortening and sugar.

11. VIENNESE FINGERS 4 ozs. shortening; 4 ozs. plain flour; 1 oz. icing s u g a r ; Pinch of s a l t ; i teaspoon vanilla; C a d b u r y ' s Energy Chocolate. M e t h o d : Sift flour a n d icing s u g a r . C r e a m s h o r t e n i n g very well, add d r y ingredients g r a d u a l l y . Add vanilla. Pipe o n t o g r e a s e d tray with star pipe into finger l e n g t h s . Bake in a m o d e r a t e oven—350° or Regulo 5 Gas—400° Electric, for 20-25 m i n u t e s . W h e n c o o l , s a n d w i c h with C h o c o l a t e B u t t e r C r e a m (see recipe No. 36) a n d dip o n e end in w a r m melted C a d b u r y ' s Energy C h o c o ­ late.

Chocolate Apple Shonca

12. CHOCOLATE APPLE SHORTCAKE 8 ozs. self raising flour; 2 ozs. sugar; 1 heaped dessertspoon Cadbury's Bourn­ ville C o c o a ; 2 ozs. shortening; 1 e g g ; Pinch of salt. M e t h o d : C r e a m s h o r t e n i n g a n d sugar, a d d egg. Woric in sifted flour. C o c o a a n d salt. K n e a d well a n d divide i n t o t w o p a r t s . R o l l o u t a n d line a s a n d w i c h tin o r t a r t p l a t e , s p r e a d with coolced a p p l e s d r a i n e d of j u i c e , a n d c o v e r with s e c o n d p a r t of m i x t u r e , a n d c o o k in a m o d e r a t e oven—350° or Regulo 5 Gas—400° Electric for 20 m i n u t e s . W h e n n e a r l y c o o l , t u r n o u t of tin a n d ice with C h o c o l a t e B u t t e r C r e a m (see recipe No. 36). 13. RICH MACAROON CHOCOLATE PIE 2 egg whites; ^ cup coconut; 4 ozs. sugar; Pinch of salt; 1 teaspoon vanilla; Pinch of cream of tartar. Method: A d d t h e salt a n d c r e a m of t a r t a r t o t h e egg whites a n d b e a t until stiff. Gradually add the sugar, coconut and vanilla. S p r e a d evenly o v e r the b o t t o m a n d sides of a greased 9" pie p l a t e . B a k e in a slow o v e n — 3 0 0 - 3 2 5 ° o r R e g u l o 3-4 G a s — 3 5 0 - 3 7 5 ° Electric for 35-40 m i n ­ utes. C o o l t h o r o u g h l y before filling with c h o c o l a t e filling. Filling: 2 egg y o l k s ; 3 level teaspoons gelatine; 2 ozs. sugar; 2 ozs. grated Cadbury's Energy Chocolate; 3 tablespoons hot water; | pint milk; 1 teaspoon lemon juice; Coconut; Chopped nuts. M e t h o d : P u t t h e c h o c o l a t e , milk a n d s u g a r i n t o a s a u c e p a n a n d stir o v e r a low

h e a t until m e l t e d . Beat t h e egg y o l k s well, a d d t o c h o c o l a t e m i x t u r e , r e t u r n t o h e a t a n d stir until m i x t u r e t h i c k e n s ; b u t d o N O T boil. C o o l . D i s s o l v e t h e gelatine in h o t w a t e r , a d d l e m o n j u i c e . Blend s m o o t h l y with t h e c h o c o l a t e m i x t u r e . P o u r i n t o m a c a r o o n pie shell a n d p u t in c o o l place. S p r i n k l e w i t h c o c o n u t o r c h o p p e d n u t s a n d serve. U . CHOCOLATE KISSES 2 ozs. plain flour; 2 ozs. cornflour; 2 ozs. castor sugar; 2 ozs. shortening; 1 e g g ; i teaspoon baking powder; Pinch of salt; 1 oz. Cadbury's Bournville Cocoa. M e t h o d : Sift flour, c o r n f l o u r , b a k i n g p o w d e r , salt a n d C o c o a . B e a t t h e egg. C r e a m s h o r t e n i n g a n d s u g a r , a d d egg, t h e n d r y i n g r e d i e n t s a n d a little m i l k if n e c e s s a r y . P l a c e in t e a s p o o n f u l s o n a g r e a s e d t r a y . B a k e in a m o d e r a t e o v e n — 325° o r R e g u l o 4 G a s — 3 7 5 ° Electric for 10-15 m i n u t e s . When cool join with C h o c o l a t e Butter C r e a m (see recipe No. 36) a n d d u s t with icing s u g a r . 15. AFGHANS 3 ozs. self raising flour; 6 ozs. shortening; 3 ozs. plain flour; 3 ozs. castor sugar; 1 oz. Cadbury's Bournville C o c o a ; 2 o z s . Kellogg's Cornflakes; Vanilla; Blanched almonds. Method: C r e a m the shortening and sugar, a d d t h e sifted flours a n d C o c o a a n d lastly the Cornflakes. D r o p in t e a s p o o n f u l s o n t o a g r e a s e d t r a y . B a k e in a m o d e r a t e oven—350° or Regulo 5 Gas—400° Electric for 15 m i n u t e s . W h e n cold, ice w i t h C h o c o l a t e G l a c e I c i n g (see recipe A'o. 41) a n d p l a c e half a b l a n c h e d a l m o n d on top.

Ideas for your party table
16. EASTER BONNET COOKIES For the Biscuits: 6 ozs. plain flour; 2 ozs. cornflour; 1 level teaspoon baking powder; 3 ozs. shortening; 3 ozs. castor sugar; 1 egg; A few drops of vanilla essence. For the Bonnet Crowns and Decorations: Approximately I dozen Pascall Marshmallows; A little jam or jelly; 1.1 lbs. sifted icing sugar; 2 teaspoons lemon juice; Yellow, Pink and Green colouring; 2 dessertspoons water; Angelica; Tiny icing sugar flowers (these can be bought at confectioners and grocers); Glace cherries. Method: C r e a m tlie s h o r t e n i n g a n d s u g a r a n d a d d the vanilla essence. Sift t h e flour, cornflour a n d b a k i n g p o w d e r together. Beat the egg a n d a d d it a l t er nat el y with t h e sifted flours. T u r n the d o u g h o u t o n t o a floured b o a r d a n d k n e a d lightly. Roll the d o u g h out t o a p p r o x i m a t e l y 1" in t h i c k n e s s . C u t with a r o u n d 3 " fluted c u t t e r . Place o n a greased tray a n d b a k e in a m o d e r a t e oven—350' or Regulo 5 Gas—400° Electric for a p p r o x i m a t e l y 20 m i n u t e s . C o o l o n a wire t r a y . Fix a M a r s h m a l l o w o n t o the side of each biscuit with a d a b of j a m o r jelly. Place a b o u t a p o u n d a n d a q u a r t e r of the icing s u g a r into a bowl a n d a d d the lemon juice a n d j u s t e n o u g h w a t e r to m a k e a thick c o a t i n g consistency. Be careful not t o m a k e t h e icing t o o t h i n . Divide the icing into four bowls a n d tint three p o r t i o n s a different pastel c o l o u r . C o a t the biscuits with the icing. Decorate each b o n n e t as desired. 17. CHOCOLATE HONEY CRUNCHIES 5 cups Kellogg's Rice Bubbles; | cup honey; 12 ozs. Cadbury's Energy Choco­ late. Method: Melt c h o c o l a t e o v e r hot but n o t boiling w a t e r , a d d h o n e y . Mix well, r e m o v e from h e a t a n d a d d Rice B u b b l e s . Stir till well c o a t e d with c h o c o l a t e . Press into a greased p a n . Cut into fingers o r w h a t e v e r s h a p e y o u prefer. A l l o w t o c o o l t h o r o u g h l y before r e m o v i n g from p a n . 18. TRUFFLES 1 can sweetened condensed milk; | lb. sweet biscuits; 1 cup coconut; l.J table­ spoons Cadbury's Bournville Cocoa. Method: C r u s h t h e biscuits, a d d C o c o a a n d c o c o n u t a n d mix well with t h e c o n d e n s e d milk. Roll into balls the size of a w a l n u t a n d roll in c o c o n u t .

Easter Bonnet Cookies

Chocolate Russe

19. C H O C O L A T E RUSSE For very special occasions. 18-24 C a d b u r y ' s Dairy Milk Flake chocolate b a r s ; 2 ozs. C a d b u r y ' s Instant Drinking C h o c o l a t e ; 3 e g g s ; 3 ozs. c a s t o r s u g a r ; i oz. g e l a t i n e ; J- pint m i l k ; 2 table­ spoons w a t e r ; i pint evaporated milk. D e c o r a t i o n : I pint whipped cream; Chopped blanched a l m o n d s ; Glace cher­ r i e s ; l i y a r d s ribbon. M e t h o d : Line a 7 " c a k e tin witli grease­ proof paper. Stand chocolate Flake bars close t o g e t h e r r o u n d t h e side of t h e tin. S e p a r a t e t h e egg y o l k s from the w h i t e s . Place yolks, s u g a r , milk a n d Instant D r i n k i n g C h o c o l a t e in a mixing b o w l . Beat o v e r p a n of s i m m e r i n g w a t e r until m i x t u r e t h i c k e n s . C o o l slightly. Dissolve gelatine o v e r a gentle heat in t h e t w o tablespoons water. T h e n a d d t o the chocolate mixture. Whisk the evapora­ ted milk until thick, a n d fold i n t o c h o c o ­ late m i x t u r e as it s t a r t s t o set. W h i s k egg whites until stiff a n d fold into m i x t u r e . W h e n nearly set p o u r into c e n t r e of c h o c o l a t e b a r s a n d leave t o set. T u r n o u t very carefully a n d t u r n right side u p o n t o serving dish. D e c o r a t e t o p a n d sides with w h i p p e d c r e a m . Decorate cream with c h o p p e d a l m o n d s a n d cherries. Tie ribbon round outside. 20. H E D G E H O G CAKE

a n d C o c o a into a s a u c e p a n a n d c o o k 2 m i n u t e s . C o o l slightly a n d a d d b e a t e n egg, w a l n u t s a n d biscuits. Press firmly into a greased c a k e tin. W h e n cold ice a n d cut into small pieces. 21 K O O K A S QUICKIES I f y o u have a long p a r t y table, o r y o u w a n t t o m a k e s o m e individual g o o d i e s for the c h i l d r e n , it's fun to d e c o r a t e C a d b u r y ' s K o o k a s . T h e y look s o inviting o n a p a r t y table. Y o u can m a k e d o m i n o e s , write t h e c h i l d r e n ' s n a m e s with icing o r d e c o r a t e with tiny icing s u g a r flowers o r glace c h e r r i e s . T h e designs s h o w n in t h e s e pictures a r e simply thin icing piped o n t o C a d b u r y ' s K o o k a s with a straight nozzle a n d flowers, cherries, etc., a d d e d . M a k e u p y o u r o w n designs as y o u g o a l o n g ( a n d m a y b e the children could help too).

l i b . shortening; 2 level tables|>oons C a d b u r y ' s Bournville C o c o a ; i lb. s u g a r ; 1 lb. crushed sweet biscuits; 1 beaten e g g ; 2 level tablespoons c o c o n u t ; | cup chopped walnuts. M e t h o d : Place s h o r t e n i n g , sugar, c o c o n u t

Puddings and sauces
22. CHOCOLATE SAUCE PUDDING 1 cup self raising flour; Vanilla; 1 dessert­ spoon Cadbury's Bournville Cocoa; i cup milk; 1 tablespoon shortening; i cup castor sugar; 1 egg; i teaspoon salt. Method: C r e a m s h o r t e n i n g a n d s u g a r , a d d egg. F o l d in sifted d r y ingredients alternately with t h e milk. Pour into greased basin. T h e n m i x J c u p w h i t e sugar and 1 dessertspoon Cocoa and s p r i n k l e over t h e first m i x t u r e . Lastly, all over, p o u r I J c u p s of h o t w a t e r . C o v e r basin a n d s t e a m for 1-1J h o u r s . A rich c h o c o l a t e sauce will form u n d e r the sponge mixture, and when turning o u t place o n a large, d e e p serving dish. of t h e milk a n d p o u r o n t o t h e s u g a r a n d C o c o a . P o u r o n t o the b r e a d c r u m b s in a greased pie dish. A d d t h e b e a t e n egg y o l k s . Stir until well m i x e d . Flavour with vanilla. Place in a s h a l l o w dish of cold w a t e r a n d b a k e in a m o d e r a t e o v e n — 3 5 0 ° o r R e g u l o 5 G a s ^ O O ° Electric for a p p r o x i m a t e l y 40-45 m i n u t e s . S p r e a d A p r i c o t j a m o v e r t h e t o p of t h e c o o k e d p u d d i n g . Beat t h e egg whites until stiff. Add the castor sugar gradually, beating after each a d d i t i o n of s u g a r . Pile o r p i p e o n the p u d d i n g . R e t u r n t o the oven to brown the meringue. 2i. BAKED MARSHMALLOW CUSTARD 3 e g g s ; 1 pint milk; 2 dessertspoons sugar; Vanilla essence; Nutmeg; Pascall Marshmallows—approximately six. M e t h o d : Beat t h e eggs a n d s u g a r slightly. A d d t h e milk a n d essence. P o u r i n t o a greased pie dish o r individual m o u l d s . S p r i n k l e with n u t m e g a n d t o p with M a r s h m a l l o w s c u t in q u a r t e r s . Place t h e pie dish in a shallow dish of cold w a t e r a n d b a k e in a m o d e r a t e o v e n — 350° o r R e g u l o 5 G a s — 4 0 0 ° Electric for approximately J hour. 25. CHOCOLATE TOPPING 2 tablespoons Cadbury's Instant Drinking Chocolate; 1^ tablespoons hot water. Method: A d d water to Instant Drinking C h o c o l a t e . Stir briskly a n d serve.

23. CHOCOLATE QUEEN PUDDING 1 oz. Cadbury's Bournville Cocoa; 1 teaspoon vanilla essence; 1 pint milk; 3 tablespoons Apricot jam; 3 ozs. sugar; 2 eggs separated; 1 cup soft white bread­ crumbs; 2 tablespoons castor sugar for meringue. Method: C o m b i n e t h e C o c o a with t h e sugar. Blend t o a s m o o t h p a s t e with a little of t h e m i l k . H e a t t h e r e m a i n d e r

Chocolate Pudding

Steamed with

Marshmallow

Sauce

26. C H O C O L A T E STEAMED P U D D I N G 3 ozs. s h o r t e n i n g ; 3 ozs. s u g a r ; 6 ozs. self raising flour; 1 large e g g ; 5 table­ spoons m i l k ; 2 tablespoons C a d b u r y ' s Bournville C o c o a ; Vanilla essence. M e t h o d : Sift flour a n d C o c o a t o g e t h e r . C r e a m t h e s h o r t e n i n g a n d sugar, a d d t h e egg a n d b e a t well. A d d the flour a n d milk a l t e r n a t e l y . A d d the essence. Place in a greased p u d d i n g basin, c o v e r with greased lid o r greased g r e a s e p r o o f p a p e r . S t e a m for l i h o u r s . Serve with Marshmallow Sauce (see following recipe). 27. MARSHMALLOW SAUCE

flavour with vanilla. Stir in t h e c o o k e d ric. Place in a greased pie dish a n d s t a n d in a shallow dish of cold w a t e r . B a k e in a m o d e r a t e o v e n — 3 5 0 ° o r R e g u l o 5 G a s — 4 0 0 ° Electric for a p p r o x i ­ m a t e l y 1 h o u r o r until t h e c u s t a r d is set. Serve with w h i p p e d c r e a m .

I J dozen P a s c a l l M a r s h m a l l o w s ; i cup c r e a m ; i teaspoon vanilla. M e t h o d : Place M a r s h m a l l o w s in t o p of d o u b l e boiler. A d d c r e a m . H e a t over boiling w a t e r until t h e M a r s h m a l l o w s a r e a l m o s t melted. A d d vanilla. If few l u m p s r e m a i n they will only a d d " n o b b l y " interest t o t h e sauce. Serve hot o r w a r m as sauce t h i c k e n s as it cools. If it b e c o m e s t o o thick r e h e a t a n d a d d m o r e cream. 28. C H O C O L A T E RICE P U D D I N G 2 rounded tablespoons r i c e ; 1 rounded tablespoon s u g a r ; 1 pint m i l k ; J teaspoon vanilla; 1 level tablespoon C a d b u r y ' s Bournville C o c o a ; 2 eggs. M e t h o d : Place t h e rice in boiling w a t e r c o n t a i n i n g a pinch of salt a n d c o o k until t e n d e r . D r a i n . Beat t h e eggs a n d a d d t h e sugar a n d C o c o a . A d d the milk a n d

29. C H O C O L A T E SAUCE FOR ICE-CREAM 8 ozs. light brown s u g a r ; 2 tablespoons Golden S y r u p ; J cup milk or w a t e r ; 1 oz. shortening; 2 tablespoons Cadbury's Bournville C o c o a ; 1 teaspoon vanilla. M e t h o d : Mix t h e C o c o a with a little milk, g r a d u a l l y a d d t h e r e m a i n d e r of t h e milk a n d b r i n g t o boil. A d d s u g a r , s h o r t e n i n g . G o l d e n S y r u p , a n d boil for 5 m i n u t e s . A l l o w t o cool a n d a d d vanilla.

Cold sweets and sundaes
30. CHOCOLATE PARFAIT I pint mi\k; 1 cup powdered milic; 6 tablespoons sugar; 1 tablespoon gelatine dissolved in 2 tablespoons boiling water; 4 tablespoons Cadbury's Bourn-vita; 1 teaspoon grated lemon rind. Method: W a r m t h e milk, a d d p o w d e r e d milk a n d beat well. A d d s u g a r a n d b e a t a g a i n . A d d dissolved gelatine a n d b e a t for 5-6 m i n u t e s . Place in refrigerator trays a n d freeze until firm ( n o t t o o h a r d ) . T u r n into a basin a n d a d d l e m o n rind a n d Bourn-vita a n d beat until twice t h e original size. S p o o n into parfait glasses, t o p with w h i p p e d c r e a m o r ice-cream a n d serve.

31. CUSTARD TART WITH FUDGE TOPPING Tart: 1 uncooked biscuit or shortcrust pastry case; 2 cups milk; 3 eggs; | teaspoon vanilla; I cup sugar; Pinch of nutmeg; Good pinch of salt. Topping: J cup icing sugar; Pinch of salt; 2 table­ spoons cream; 1 dessertspoon Cadbury's Bournville C o c o a ; 1 level tablespoon butter. Method: Brush t h e pastry case o v e r with egg w h i t e . Beat t h e eggs with the s u g a r , salt, n u t m e g a n d vanilla. A d d t h e w a r m milk a n d s p o o n into t h e p a s t r y case. B a k e in a m o d e r a t e oven —350° o r R e g u l o 5 G a s —400° Electric for a p p r o x i ­ m a t e l y 40 m i n u t e s o r until t h e c u s t a r d is set a n d t h e p a s t r y c o o k e d . C o v e r with t h e fudge t o p p i n g m a d e by m i x i n g t h e sugar, salt, melted butter. C o c o a a n d c r e a m t o g e t h e r . T h e t o p p i n g is s p r e a d o n t h e c u s t a r d while it is still h o t . It firms as the t a r t c o o l s .

Chocolate Parfait

Pavlova

32. PAVLOVA 3 egg whites; 6 ozs. castor sugar; 1 tea­ spoon vinegar; 1 teaspoon lemon rind; Cadbury's Dairy Milk Flake Chocolate Bars. Method: Beat egg wtiites stiffly. G r a d u ­ ally a d d s u g a r a n d beat well. F o l d in vinegar a n d rind. Beat o v e r s i m m e r i n g w a t e r for 3 m i n u t e s . Place o n well greas­ ed scone t r a y a n d c o o k in a slow oven 200° o r R e g u l o 1 G a s — 2 5 0 ° Electric for 1 i t o 11 h o u r s . Serve filled with fruit salad, s p o o n o r pipe w h i p p e d c r e a m a r o u n d t h e edge a n d s p r i n k l e with c r u s h e d C a d b u r y ' s D a i r y Milk F l a k e chocolate bars. 33. U N C O O K E D CHRISTMAS PUDDING 4 dessertspoons (1 oz.) gelatine; 1 cup hot water; 4 cups milk (2 pints); U cups chopped nuts and lemon peel; 4 dessert­ spoons Cadbury's Instant Drinking Choco­ late; !, cup raisins; I cup chopped ginger or currants; 1 cup chopped dates; Vanilla and Lemon essence; 6 tablespoons sugar; Pinch of salt. Method: Place milk. I n s t a n t D r i n k i n g C h o c o l a t e in s a u c e p a n . Bring to boiling p o i n t . A d d all ingredients except gela­ tine, h o t w a t e r a n d flavourings. Boil 5 m i n u t e s . Let c o o l , a d d vanilla essence t o taste a n d a few d r o p s of l e m o n . D i s s o l v e gelatine in h o t w a t e r , a d d t o t h e m i x t u r e stirring all well t o g e t h e r . P o u r i n t o wet m o u l d . D e c o r a t e with holly a n d serve with c r e a m o r c u s t a r d .

34. CHOCOLATE

BLANC-MANGE

1 pint milk; 4 tablespoons cornflour; 2 tablespoons sugar; 1 Bay leaf; 1 oz. Cadbury's Energy Chocolate, grated; Vanilla essence. M e t h o d : Blend cornflour with a little of t h e milk. Melt t h e c h o c o l a t e o v e r h o t w a t e r a n d a d d the r e m a i n d e r of t h e milk w h i c h h a s been heated with t h e Bay leaf. P o u r o v e r t h e blended cornflour. R e t u r n t o t h e s a u c e p a n a n d stir till boiling. A d d t h e s u g a r a n d c o o k stirring for 3 m i n u t e s to thoroughly cook the cornflour. R e m o v e t h e Bay leaf a n d a d d the vanilla. P o u r into a wetted m o u l d a n d when q u i t e set t u r n into a glass dish. Serve with cream. C h o c o l a t e S n o w b a l l s m a y be m a d e by p l a c i n g t h e b l a n c - m a n g e in individual m o u l d s . W h e n set u n m o u l d a n d toss in c o c o n u t . Serve with w h i p p e d cream. 35. BOURN-VITA CUSTARD 1 pint milk; 2 e g g s ; 2 ozs. Cadbury's Bourn-vita; 2 ozs. sugar. Method: Beat t h e eggs, dissolve t h e B o u r n - v i t a a n d s u g a r in t h e w a r m e d milk. A d d t o the eggs a n d stir well. C o o k in a d o u b l e s a u c e p a n s t i r r i n g c o n t i n u o u s l y until the m i x t u r e c o a t s t h e back of t h e s p o o n . R e m o v e from t h e fire i m m e d i a t e l y and p o u r into a b a s i n . C o o l a n d serve with stewed fruits.

W h e n next serving y o u r f a v o u r i t e ice­ c r e a m , m a k e s u r e y o u serve C a d b u r y ' s D a i r y Milk F l a k e c h o c o l a t e b a r s instead of wafers for a special t r e a t .

Icings and fillings
37. L A M I N G T O N ICING 4 ozs. icing sugar; 1^ tablespoons Cadbury's Bournville Cocoa; 2 tablespoons jam (apricot, plum, etc.); i pint water; 1 oz. shortening. Method: Melt s h o r t e n i n g in w a t e r a n d a d d j a m . W h e n j a m is dissolved, c a r e ­ fully a d d C o c o a a n d icing sugar. Use as desired. N.B. If icing is t o o thin, it m a y be thickened with cornflour (Approxi­ mately I d e s s e r t s p o o n mixed with a little water. C o o k for a few minutes.) It may be necessary t o reheat the icing during coating.

36. C H O C O L A T E BUTTER CREAM
2 ozs. butter; 1 tablespoon liquid; 5 ozs. sifted icing sugar; 2 tablespoons Cadbury's Bournville Cocoa. IVIetbod: C r e a m butter, a n d a d d sifted icing sugar a n d C o c o a g r a d u a l l y . A d d liquid t o soften as r e q u i r e d . Cool. It m a y be s p r e a d on c a k e , used as a filling o r piped as a d e c o r a t i o n .

38. C O N T I N E N T A L CAKE FILLING
I egg; 1 tablespoon sugar; 2 tablespoons Cadbury's Instant Drinking Chocolate; i lb. shortening; 5 ozs. icing sugar.

Lamington

tcing

Chocolate Raisin Frosting

Method: M i x egg, s u g a r a n d I n s t a n t Drinking Ciiocolate together. Bring t o t h e boil a n d boil for a few m i n u t e s . C r e a m t h e s h o r t e n i n g a n d icing s u g a r together, then combine with chocolate m i x t u r e . C o o l a n d use a s r e q u i r e d . 39. CHOCOLATE RAISIN FROSTING i cup seeded raisins; 2 tablespoons shortening; 1 tablespoon Cadbury's Bournville C o c o a ; Pinch of salt; i tea­ spoon vanilla essence; 2 cups sifted icing sugar; 2 tablespoons milk. Method: C r e a m t h e s h o r t e n i n g , a d d t h e C o c o a dissolved in sufficient b o i l i n g water to m a k e a smooth paste. A d d the salt a n d vanilla. A d d t h e sifted icing s u g a r a l t e r n a t e l y w i t h t h e milk, b e a t i n g well after e a c h a d d i t i o n . Continue b e a t i n g until t h e m i x t u r e is t h e c o n s i s ­ tency of w h i p p e d c r e a m a n d t h e n fold in t h e finely c h o p p e d r a i s i n s . S p r e a d o n t h e c a k e a n d d e c o r a t e w i t h w h o l e raisins. 40. CHOCOLATE COATING FOR BISCUITS OR ICE-CREAM 3 ozs. Copha; 4 ozs. Cadbury's Instant Drinking Chocolate. Method: M e l t s h o r t e n i n g over gentle h e a t . It s h o u l d be barely w a r m , n o t h o t . A d d gradually to the Instant Drinking C h o c o l a t e stirring till s m o o t h . NOTE. In p l a c e of I n s t a n t D r i n k i n g C h o c o l a t e , 8 level t a b l e s p o o n s icing s u g a r a n d 3 level t a b l e s p o o n s Cadbury's Bournville C o c o a (sifted t o g e t h e r ) m a y b e used.

4 1 . CHOCOLATE GLACE ICING 6 ozs. sifted icing sugar; i teaspoon vanilla; 1 dessertspoon butter; 1 tablespoon cold liquid; 2 tablespoons Cadbury's Bourn­ ville Cocoa. M e t h o d : M i x sifted C o c o a a n d i c i n g s u g a r , flavouring a n d liquid until a t h i c k syrup. A d d melted butter. Place over w a r m w a t e r until of s p r e a d i n g c o n s i s ­ t e n c y . A d d vanilla a n d p l a c e q u i c k l y over cake.

42. CHOCOLATE MINT FILLING 1 oz. butter; 6 ozs. sifted icing sugar; 1 egg yolk; 4 ozs. Cadbury's Energy Chocolate; 2 tablespoons milk; 3 or 4 drops peppermint essence. M e t h o d : B e a t t h e b u t t e r t o a soft c r e a m . A d d t h e icing s u g a r a n d egg y o l k . G r a t e t h e c h o c o l a t e a n d melt in t h e m i l k b y heating over boiling water. Cool slightly a n d b e a t i n t o t h e b u t t e r m i x t u r e , beating to a spreading consistency. A d d p e p p e r m i n t essence.

The factory by mountain and sea
In this magnificent setting, nine miles from the historic port of Hobart, lies the famous Cadbury factory — surrounded by lawns, gardens and trees on a 246 acre promontory stretching into the broad River Derwent. Cloudtipped Mount Wellington, towering over 4,000 feet above Hobart, forms an impressive backdrop. The pure atmosphere of these idyllic surroundings pro­ vides a fitting environment for the making of wholesome foods such as Cad­ bury's Bournville Cocoa, Cadbury's Dairy Milk Chocolate and all the other good things that come to you from Cadbury's.

CADBURY'S
CLAREMONT, TASMANIA
> •.|fc A PROJECT O N T H E COCOA B E A N . If your children are preparing a project at school this year, write to Cadbury's for a FREE COPY of the wonderful project material. The kit includes a brightly written booklet and a colourful cut-out sheet containing many photographs, maps and graphs which can be used for illustrations. Write to Cadbury's Schools Department, Claremont, Tasmania.

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