Author Jean Morrison
This is an unusual recipe in that you create a crumb mixture, press part of it into a slice tin and then add liquid ingredients to the remainder to pour on top of the base. You end up with a spongy top sitting above a solid base. My husband, Ian, particularly likes this slice.
Cooking time: 30 minutes
Quantity:Makes 15 - 20 pieces
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2 cups of self raising flour
125 gm (4 ounces) butter or margarine
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 cup skimmed milk
1/2 teaspoon bicarbonate of soda
1 cup sifted icing mixture
1 tablespoon lemon juice
Grated rind of 1 lemon
Water to make spreadable consistency
Pre heat oven to 180 degrees Celsius.
Rub flour, butter and sugar together. Place 1 and 3/4 cups of this crumb mixture into a greased slice tin measuring about 18 cm x 28 cm (7' x 11"). Press the mixture down firmly.
To the remaining crumb mixture add beaten egg, spices and the bicarb dissolved in the milk. This will be quite runny and almost lumpy but that is how it is meant to be.
Pour this mixture over the base.
Bake at 180 degrees Celsius (350 degrees Fahrenheit) for half an hour. Leave in the tin to cool. If desired you can cover with lemon icing.
Lemon Icing: Mix a small amount of water with the icing mixture, lemon juice and lemon rind. Spread over cold slice. Sprinkle lightly with cinnamon.
This slice is nice to make when visitors are coming as it is unusual to have a solid base with a cake texture above it. Guests always comment on it.
Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks. Skim milk contains only half the calories of full fat milk but is nutritionally much the same. Milk is an important source of calcium and phosphorous. It also contains reasonable amounts of zinc and the B vitamins. Cream has a very high fat content varying from 12% to 55% depending on the variety. Consequently it should be eaten sparingly. The bacteria that is in yoghurt ensure that it is easily digestible. It stimulates the good bacteria in our guts and suppresses the harmful bacteria.
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