Wimbledon Cake - 1950's

Here is one for cake lovers who have just discovered that the milk has gone off.  It is from Farmhouse Fare, so its a bit short on description but it sounds awesome.



1lb flour
1/2 lb butter
1/2 lb sugar
1/2 lb currants
2 ozs chopped candied peel
1 teaspoonful mixed spice
1/2 pint sour milk
1 teaspoonful bicarbonate of soda
1 tablespoonful of syrup

1. Rub the butter into the flour then add sugar, currants, peel, and spice.
2. Warm the syrup and stir it into the milk, now add the soda and mix altogether.
3. Pour into a greased tin in a moderate oven for 1 1/2 hours.

Peanut Butter Toffee - 1960's

This is one of those 'I-would-love-to-try-this-recipe-if-I-had-a-metabolism-higher-than-Everest' recipes.  It is a complete treat, one of those things that you just have to try to say that you've done it.

Once you've made your Toffee, storing it might be an issue, so make sure you have plenty of wax paper or try individually wrapping them.  Personally I would let it set in a slab or try and pour it in to a slab mould of some sort.

1lb sugar, preferably Demerara
3oz peanut butter
1/3 pint of water
1 1/2 oz of butter
2 level teaspoons of golden syrup
1 teaspoon vinegar

1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.
2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage 290F.
3. Drop in teaspoonfuls on to a buttered or oiled tin and either allow to set as a slap or mark in to squares as the toffee becomes partially set.  Then cut or break when completely set.