English Cream (recipe follows)

1. Grease an 8 x 8 X 2-inch baking pan. Preheat the oven to 375°F-

2. Measure the flour into a mixing bowl or a food processor with a steel blade. Add the baking powder, the salt, and the sugars. Blend well. Cut in the butter until it resembles coarse crumbs. In a small bowl combine the corn syrup, the molasses, the baking soda, and the boiling water.

3. Press 1 cup of the crumb mixture firmly into the bottom of the baking pan. Pour in 1 cup of the syrup mixture. Spread another crumb layer on top, followed by syrup. Make 3 layers in all. Sprinkle the remaining crumb mixture on top. Using a knife or spatula, gendy cut through the batter in swirling motions to marble. Avoid cutting through to the bottom pressed crumb layer. Bake in the center of the oven for about 45 minutes, until it looks firm and brown and a cake tester comes out clean. Cool on a rack.

4. When ready to serve, cut into 3- or 4-inch squares, pour on generous amounts of Vanilla Sauce, and top each serving with a dollop of English Cream.

 

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