Page 6 Advertisements Column 1

Press, 30 June 1983, Page 6

Wed like to dear up a few popular misconceptions about our Heavy Fruit JfeeasE isrroßisN’Trr? As you’ll no doubt have f gathered we’ve always held the view ® that our Heavy Fruit Bread is a bre And being a bread it should be HEW FRUIT served in the traditional way. BREAD MOUNTAIN. With lashings of butter and INGREDIENTS' Strawberry jam. </ 2 Loaf Heavy Fruit Bread. Of course an occasional slice has 2 o j^ ne been known to pop up in a toaster. 6 oz ‘ Sugar ' But that, we firmly believed, was Thinly peeled rind of % a lemon. the exception rather than the rule. But how very wrong we were .„ eforf ■ For it now appears that our Heavy >: ■ 6 oz. Castor Sugar. Fruit Bread has been featuring Cut bread into fingers and place in a in all manner of culinary delights. bowl. Topped with meringue, Put wine > 6 oz - su 8 ar ’ lemon P eel and crumbled into puddings,even in P “ ‘° submerged in custard. Beat egg yolks over a bowl of hot IT'S ALLTHAT FRUIT fl slowly, stirring all the time. ™ TDOES . rI “ ■’- ’"■'“ The fault it appears lies in our soa^ed h n S ers hot butter or recipe. ' margarine until light brown. For to be worthy of the name . k Pile in J° heap °V <¥ and has to constitute a walloping six ' Bake in slow oven (325 F) until parts fruit to ten parts dough. meringue is light golden brom. It has to contain cherries, *™. currants, sultanas, lemon essence MFAWFOTUT and orange and lemon peel. HEW FRUIT And it has to be baked in the BREADPUDDING, same attentive fashion as you would INGREDIENTS: bake it at home. loaf Heavy Fruit Bread (without crusts). Which all in all makes our Fruit 5 oz - Su $ ar - Bread begin to sound like something far more exotic. Which as it appears is how many 1-2 tbtft. Rum. (optional) of you see it already. As the perfect ' Beat eggs, sugar and vanilla, base for puddings and delicious Boil the milk and pour into egg and desserts. sugar mixture stirring with fork while you Rich as it is in fruit, we remain P our ; L ® ave t 0 settle - ... firmly convinced that a dollop of Kn a tide butter and jam more than does it sugar and then fill basin with small pieces > UStiCe - k of Heavy Fruit Bread. Sprinkle bread But since the customer is pieces with rum as you fill basin, invariably right we’re more Slowty pour cream mixture over bread *»h.pp,,«p. 0 0«.f.» rassssft'ss. rather more exotic serving Stand basin in water bath, and poach suggestions - : for 1 ho^ at 325 E removin g h° m °ven and serve with jam —■— * sauce or custard - serves 6. CINNAMON FRIED BREAD 8 slices stale Heavy Fruit Bread. Butter or margarine for frying. , WMa BMW WWW—m Beat the egg with loz sugar, a pmch ;••; VITV >r K*^STI ■mb of salt and cinnamon. Add the milk and A F JKVa A soak bread in mixture until slices are soft. ‘OTb'P Fry slices both sides in butter or margarine until golden brown. ~' ' .J£“?w:=S" d .awuerTßMgjwTOH dessert with fruit. SERVES 4 to 8. : •.< • - > ‘I '