Fruit cake
Rustle up this easy boiled fruitcake for your cake tin. Packed with juicy raisins, sultanas, currants and mixed peel, it's perfect for afternoon tea with a cuppa
Crumbly fudge
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 36 squares
Skip to ingredients
- 100g butter
- 750g caster sugar
- 397g can condensed sweetened milk
- 150ml whole milk
- ½ tsp vanilla extract
Nutrition: Per serving
- kcal141
- fat3g
- saturates2g
- carbs27g
- sugars27g
- fibre0g
- protein1g
- salt0.08g
Method
step 1
Line a 20cm square brownie tin with baking parchment. Put the butter, sugar, condensed milk and whole milk into a pan and heat gently for a few minutes until the butter is fully melted.
step 2
Turn the heat up and simmer for 20-30 mins, stirring regularly to prevent the mixture sticking to the bottom of the pan, until thick and darker in colour.
step 3
Remove from the heat and use an electric whisk to beat the mixture for 5 mins. Stir in the vanilla, then tip the mixture into the prepared tin. Level the top and leave to cool completely before cutting into small squares.
