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CADBURrSA L L TRIED AND TESTED BY NOTED HOME ECONOMIST



INDEXEVERYDAY CAKES

Chocolate Biscuit Calce

Cho col ate Ecla i rs . .Choco la te Cake

Choc olat e Spong e . .

Chocola te Nu t Cak e

Marb le Cake

Bou rn- v i t a Queen Cakes . .

No-Ic ing Cho cola te Ca ke . .

BISCUITS AND TARTS

Wholemeal Choco la te Cooki esCho c-M int Wafers . .

Viennes e Fing ers . .

Chocola te Apple Shor tcake

Rich Macaroon Chocola te P ie

Cho col ate Kisses . .

Afghans

IDEAS FOR YOUR PARTY TABLE

Easter Bonn et Coo kiesChocola te Honey Crunch ies

Truffles

Cho col ate Russe . .

Hedgehog Cake

Ko ok as Quickies . .

910

11

12

13

14

15

1617

18

19

20

21

PUDDINGS AND SAUCES

Chocolate Sauce Pudding . .

C h o c o l a t e Q u e e n P u d d i n g . .Baked Mars hmal low Cus ta rd

Chocola te Topping

Chocola te S teame d Pudding

Marshmal low Sauce

Choc olat e Rice Pud din g . .

Chocolate Sauce for Ice-Cream

COLD SWEETS AND SUNDAES

Cho cola te Parfa i t . .

Custard Tar t wi th Fudge Topping

Pavlova

Uncooked Chr i s tmas Pudding

Chocola te Blanc -Mang e . .

B o u r n - v i t a C u s t a r d

ICI NGS A N D FILLINGS

Choco la te But te r Cream . .

Lamington Ic ing

Cont inen tal Ca ke Fi l l ing . .Cho col ate Rais in Frost i ng

Chocolate Coating for Biscuits or

Ice -Cream

Chocolate Glace Ic ing

Cho col ate Min t Fi l l ing . .

22

2324

25

26

27

28

29

30

31

32

33

34

35

36

37

3839

40

41

42

WEIGHTS A N D MEASURES

Flou r , Coc oa or

Dr ink ing Chocola te :

Sugar :

Cas to r Sugar :

Icing Sugar:

Sul tana s — Ric e:

Currants — Sago:

Shor ten ing :

Milk an d Wat er :

2 level ta bl es po on s 1 ou nc e

1 level 8 fluid oz . c u p 4 ou nc es

1 hea ped tab le spo on sug ar 1 oun ce1 leve l 8 fluid oz. c u p 6 ou nc es

1 level ta bl es po on 1 ou nc e


2 level ta bl es po on s 1 oun ce


2 level ta bl es po on s 1 ou nc e

1 leve l 8 fluid oz . c up 6 ou nc es1 tablespoon

1 level 8 fluid oz. cup

2 tablespoons1 gill4 gills

1 ounce6 ounces a ppro x.

1 ouncei pint1 Impe rial Pint

(20 ounces)



Everyday cakes

1. CHOCOLATE BISCUIT CAKE

i lb. milk coffee bi scui ts; 6 ozs . Copha ;5 tablespoons Cadbury's BournvilleCo co a; 3 table spoons bo iling water; ,•; lb.icing sugar; 1 egg; i teaspoon vanilla.

Metbod: Soften biscuits by allowing themto st an d ou t on a tra y ove rni ght . Pre pare a loaf tin by lining with greaseproo f paper. Cu t shor tenin g into asau cepa n and heat slowly. All ow tomel t, but do not boil. A d d boiling wat er

to the Co co a. Stir till well mi xed . Pla ceicing sugar in a basin, add egg andvani lla ess enc e. Mix in a little of theicing suga r. Ad d the Co co a the n thesho rte nin g gra dual ly. Beat well. Fillt in with alternate layers of chocolate andbiscuits, beginning and ending withch oco la te . St an d in a cool place to set.

2. CHOCOLATE ECLAIRS

4 ozs. plain Hour; Pincb salt; 2 ozs. butter;

3 eggs; i pint water.

Method: Bring butter, water and salt to

boil . Ad d sifted flour an d be at ov er alow heat with a wooden spoon until themixture leaves the sides of the saucepan

in on e thick, sm oo th lump . Coo l slight

ly. Ad d gr ad ual ly the well bea ten eggsan d stir vigo rou sly until all is on e s m oo th

past e agai n. For ce in strips 3i- 4 inches

lon g on to a wet ba ki ng she et. Bak e in a

rather hot oven—400" or Regulo 6 Gas—

450" Electric for 25-30 minutes according

to size. D o no t ope n the oven doo r for

the first 15 mi nu te s. Th is is real ly

im po rt an t. Som eti mes a bett er result is

gained by reducing heat a little after the

first 15 mi nu te s. Wh en co ld , slit op en at

the sides and insert sweetened, whipped

cr eam an d coa t the tops with choco late

glace icing (see recipe No. 41).

3. CHOCOLATE CAKE

6 ozs. shortening; 6 ozs. sugar; 3 eggs;

12 ozs. self raising flour; 3 level table

spoons Cadbury's Bournville Cocoa;

Pinch salt; 1 cup milk; Vanilla essen ce.

Method: Cream the shortening, sugar and

vanilla essence. Gr ad ua ll y add the

whis ked eggs. Lightly, but th or oug hl y,

sti r in th e sifted flour. C oc o a an d salt

alt er nat el y with the milk. Place in an

8" tin which has been greased and lined

on the bo tt om with pa per . Bake in a

modera te oven—325" or Regulo 4 Gas—

375° Electric for app rox ima tel y IJ hou rs .

Ice with Chocolate Butter Cream (see

recipe No. 36).



U. CHOCOLATE SPONGE

3 eggs; 4 ozs. castor sugar; 4 ozs. self

raising flour minus 1 tablespoon; 1 table

spoon Cadbury's Bournville Cocoa sifted

with the flour; Pinch of salt; 2 tablespoons

boiling water.

Method: Separate the whites from the

yoll<s of 3 eggs . Add a pi nc h of sal t t o

the whites and beat until stiff but not dry.

Add the castor sugar in three portions,

beating after each addition of sugar until

dis sol ved . Beat in th e egg yo lk s. Siftth e flour 3 ti mes a n d a dd t o bea te n e gg

mixture making sure to fold in and not

stir. Ad d the boi ling wa te r an d fold in.

Divide into two 7" sandwich tins which

have been greased with melted Copha and

du st ed wit h plain flour. Ba ke in a

moderate oven—350° or Regulo 5 Gas—

400 Electric for 15-20 mi nut es. Tu rn

out immediately and when cold sandwich

with cream and decorate top as required.

5. CHOCOLATE NUT CAKE

5 ozs. butter; 8 ozs. sugar; 12 ozs. self

raising flour; 3 eggs; 1 gill mi lk; 2 level

tablespoons Cadbury's Bournville Cocoa;

1 cup chopped walnuts; Pinch of salt;

Vanilla essence.

Method: Cream the butter and sugar, add

the bea te n eggs gr adu al ly the n flour

sifted with Co c oa an d salt. Ad d mi lk

and essence an d lastly, ch op pe d nut s.

Mix well. Bake in tin (approx. 9"

diameter) lined with greased paper, in a

moder ate oven—32 5" or Regul o 4 Ga s —

375 ' Electric for 1 hour.

6. MARBLE CAKE

4 ozs. shortening; 4 ozs. sugar; 8 ozs.

self raising flour; 1 heaped dessertspoon

Cadbury's Bournville Co coa ; 1 large eg g;

\ cup milk; Vanilla essence; Red colour

ing; Pinch of salt.

Method : Cream the shortening and sugar,

ad d th e egg an d bea t welL Ad d th e

sifted flour and salt alternately with the

milk. Divi de into 3 par ts. Fl av ou r on e

portion with vanilla, colour the second

portion with red colouring and add the

Co co a to the thi rd. Place alt ern ate

spoonfuls of the mixtures into a prepared

7" tin. Bake in a mo de ra te oven—32 5^

o r Re gu lo 4 Ga s— 37 5 Electric for

J-1 hour.



I

Ji

7. BOURN-VITA QUEEN CAKES

2 ozs. shortening; 2 ozs. sugar; 4 ozs.

self raising flour; Pinch of salt; 1 egg;

1 oz. Cadbury's Bourn-vita; li ozs.

preserved ginger; Milk to mix.

Method : Cr ea m the sho rte nin g and sugar.

Be at in th e egg. A d d th e sifted flour a nd

salt an d sufficient mil k to mix . Las tly

add the Bourn-vita and the finely choppedginger. Place in greas ed pat ty tins or

paper patty pans and bake in a moderate

ly ho t ove n— 400 ° or Re gu lo 6 G a s —

450° Electri c for 15-20 mi nut es. Ice

and decorate with chopped ginger if

desired.

Marble Cake

8. NO-ICING CHOCOLATE CAKE

4 ozs. shortening; 2 eggs; 8 ozs. self raising

flour; 5 tabl espoons mi lk ; 4 oz s. castor

sugar; | teaspoon vanilla; Pinch of salt.

Method: Cream shor tening and sugar ,

ad d eggs gra dua ll y an d be at well. Fo ld

in sifted flour a nd milk al te rn at el y a nd

place half the mixture in a 7" square tin

which has been greased and lined with

pa pe r. Pla ce half the ch oc ol at e filling

(see recipe below) on top of this, then

ad d rem ain in g cak e mix. Spr ead othe r

half of chocolate on top of uncooked

cake mixture and bake in modera te

oven—325° or Regulo 4 Gas—375°

Electric for 50-60 minutes.

Chocolate Filling

In top of double saucepan melt 6 ozs.

Ca dbu ry ' s Energy Choc ola t e and i cu p

c o c o n u t .



Biscuits and tarts

9. WHOLEMEAL C HOC OLA TECOOKIES

4 ozs. wholemeal self raising flour; 2 ozs.plain flour; | teas poo n sa lt ; 3 ozs. brown

sugar ; 4 ozs. shortening; 1 oz. blanchedalmonds; 1 tablespoon Cadbury's Bournville Cocoa; 2 ozs. Kellog g's Cornf lakes ;

1 dessertspoon coffee essence; 1 dessertspoon Golden Syrup; 1 tablespoon water;

2 ozs. Cad bury 's Energy Chocolate.

Method: Sift wholemeal flour, plain flour,salt and Coc oa. Cr ea m butter , sugar.Go ld en Syr up, essenc e an d water . Mixin sifted ingredie nts an d Corn flak es.

Roll into balls, place on greased tray.Press a hollow in the centre of eachcooki e. Bake in a mo de ra te oven—3 50°

or Re gu lo 5 Ga s —4 0 0 Elect ric for 10-15minut es. Melt choc ola te and run intothe centres of the cookies, and place apiece of almond on the chocolate.

10. CHOC-MINT WAFERS

6 ozs. shortening; 4 oz s. plain flour;

8 ozs. castor sugar; 4 ozs . self rai sing flour;1 egg; i cup Cadbury's Bournville Cocoa;i cup milk (scant).

Met hod : Cre am shor t ening and sugar .

then add sifted flours and Cocoa alternately with the beaten egg and milk.Fo rm into logs ab ou t 1" in dia met er an d

place in the refrigera tor ove rni ght .Ne xt da y, cut in J" slices an d ba ke

app rox ima tel y 10 minute s in a m od er at eoven—350' or Regulo 5 Gas—400°Electric. Whe n cool sandw ich togeth erwith the following:

2 cups icing sugar; 3 tablespoons cream;

2 drops peppermint essence; Green

colouring.

Mixed well together.

11. VIENNESE FINGERS

4 ozs. shortening; 4 oz s. plain flour;

1 oz. icing sugar; Pinch of salt; i teaspoonvanilla; Cadbury's Energy Chocolate.

Method: Sift flour and icing sugar.

Cream shortening very well, add dry

ingredie nts gradual ly. Add vanilla.

Pipe onto greased tray with star pipe

into finger leng ths . Bake in a mod er at e


Electric, for 20-25 min ut es. Wh en cool ,

sandwich with Chocolate Butter Cream

(see recipe No. 36) and dip one end in

warm melted Cadbury 's Energy Choco

late.



Chocolate

Apple Shonca

12. CHOCOLATE APPLE

SHORTCAKE

8 ozs. self raising flour; 2 ozs. sugar;

1 heaped dessertspoon Cadbury's Bourn

ville Cocoa; 2 ozs. shortening; 1 egg;Pinch of salt.

Method: Cream shortening and sugar ,

ad d egg. Woric in sifted flour. C o co a a n d

salt. Kn ea d well an d divide int o tw o

pa rt s. Rol l ou t an d line a san dwi ch tin

or tart plate, spread with coolced apples

drai ned of juic e, an d cover with seco nd

part of mixture, and cook in a moderate


Electric for 20 min ute s. Wh en ne arly

cool, turn out of tin and ice with

Chocola te But te r Cream (see recipe

No. 36).

13. RICH MACAROON

CHOCOLATE PIE

2 egg whi tes; ^ cup coc onu t; 4 ozs . s ugar;

Pinch of salt; 1 teaspoon vanilla; Pinch

of cream of tartar.

Method: Add the salt and cream of tartar

to the egg whites and beat until stiff.Gra dua l ly add the sugar , coc onu t and

vanilla. Spr ead evenly over the bo tt om

and sides of a greased 9" pie plat e. Bake

in a slow oven—300-325° or Regulo 3-4

Gas—350-375° Electric for 35-40 min

utes. Cool thoroughly before fi l l ing

wi th ch oc ol at e filling.

Filling:

2 egg yolks; 3 level teaspoons gelatine;

2 ozs . sugar; 2 ozs . grated Cadbury's

Energy Chocolate; 3 tablespoons hot

water; | pint mil k; 1 teaspoon lemon juice ;

Coconut; Chopped nuts.

Method: Put the cho col ate , milk an d

sugar into a saucepan and stir over a low

he at until melt ed. Beat th e egg yol ks

well , add to cho col ate mixtur e, retu rn

to heat and stir unti l mixture thickens;

but do N O T boil . Co ol. Dissolve th e

gelatine in hot water, add lemon juice.

Blend smoothly with the chocolate

mix tur e. Po ur into ma ca ro on pie shell

an d pu t in co ol place . Spr ink le wit h

coconut or chopped nuts and serve.

U . CHOCOLAT E KISSES

2 ozs. plain flour; 2 ozs. cornflour;

2 ozs. castor sugar; 2 ozs. shortening;

1 egg; i teaspoon baking powder; Pinch

of salt; 1 oz. Cadbury's Bournville Cocoa.

Method: Sift flour, cornflour, bakingpow der , salt an d Co coa . Beat the egg.

Cream shortening and sugar , add egg,

then dry ingredients and a little milk if

necess ary. Plac e in teas poon fuls on a

greased tray . Bak e in a mo de ra te o ve n—

325° or Re gu lo 4 Ga s— 37 5° Elect ric for

10-15 min ute s. Wh en coo l join w ith

Chocola te But te r Cream (see recipe

No. 36) and dust with icing sugar.

15. AFGHANS

3 ozs. self raising flour; 6 ozs. shortening;

3 ozs. plain flour; 3 ozs. castor sugar;

1 oz. Cadbury's Bournville Cocoa; 2 ozs.

Kellogg's Cornflakes; Vanilla; Blanched

almonds.

Method: Cr ea m the shor te ning and sugar ,

a d d th e sifted flours an d C oc o a an d last ly

the Cornf lakes . Dr op in teaspoonfuls

on to a greased tray . Bake in a mo de ra teoven—350° or Regulo 5 Gas—400°

Elec tric for 15 mi nu te s. Wh en cold, ice

with Chocolate Glace Ic ing (see recipe

A'o. 41) an d plac e half a bl an ch ed al m on d

on top .



Ideas for your party table16. EASTER BONNET COOKIES

For the Biscuits: 6 ozs. plain flour; 2 ozs.

cornflour; 1 level teaspoon baking powder;

3 ozs. shortening; 3 ozs. castor sugar;

1 egg; A few drops of vanilla essence.

For the Bonnet Crowns and Decorations:

Approximately I dozen Pascal l Marsh-

mallows; A little jam or jelly; 1.1 lbs. sifted

icing sugar; 2 teaspoons lemon juice;

Yellow, Pink and Green colouring;

2 dessertspoons water; Angelica; Tiny

icing sugar flowers (these can be bought at

confectioners and grocers); Glace cherries.

Method: Cr ea m tlie sho rte nin g and sug ar

an d ad d the vani lla ess enc e. Sift th e

flour, cornflour and baking powdertoge ther . Beat the egg and add it

alt ern ate ly with th e sifted flours. Tu rn

the dou gh out ont o a floured boar d and

kn ea d lightly. Rol l the dough out to

app rox ima tel y 1" in thic kness . Cut with

a ro un d 3" fluted cu tt er . Pla ce on a

greased tray and bake in a moderate

oven—350' or Regulo 5 Gas—400°

Electric for approximately 20 minutes.

Cool on a wire tray.

Fix a Marshmallow onto the side of each

biscui t with a d a b of j a m or jel ly. Plac e

about a pound and a quarter of the icing

sugar into a bowl and add the lemon juice and just enough water to make a

thick co at in g cons ist ency . Be careful

not to ma ke th e icing to o thi n. Div ide

the icing into four bowls and tint three

por ti ons a different pastel col our. Co at

the biscu its with the icing. De co ra te

each bonnet as desired.

17. CHOCOLATE HONEY

CRUNCHIES

5 cups Ke llo gg' s Rice B ubbl es; | cup

honey; 12 ozs. Cadbury's Energy Choco

late.

Method: Melt chocolate over hot but not

boiling wate r, ad d hone y. Mix well,

remove from heat and add Rice Bubbles.

Stir till well coated with chocolate.

Press into a greased pa n. Cu t in to

fingers or wh at ev er sh ap e yo u pr efe r.

Allow tocool thoroughly before removing

from pan.

18. TRUFFLES

1 can sweetened condensed milk; | lb.

sweet biscu its; 1 cup coconut; l.J table

spoons Cadbury's Bournville Cocoa.

Method: Cr ush the biscuits, ad d Co co a

and coconut and mix well with theco nd en se d milk . Roll int o balls the size

of a walnut and roll in coconut.

Easter Bonnet Cookies



Chocolate Russe

19. CHOCOLATE RUSSE

For very special occasions.

18 -24 Ca db ur y's Dairy Milk Flak echocolate bars; 2 ozs. Cadbury 's Instant

Drinking Chocolate; 3 eggs; 3 ozs. castorsu ga r; i oz. ge la tin e; J- pint mil k; 2 tab lespoons water; i pint evaporated milk.Decorat ion: I pint whipped cream;Chopped blanched almonds; Glace cher

r ies; l i yar ds ribbon.

Me th od : Line a 7" ca ke tin witli gr eas eproof paper . Stand choc olat e Flake barsclose together round the side of the tin.Separate the egg yolks from the whites.

Place yolk s, sug ar, milk an d Ins tan tDr in ki ng Ch oc ol at e in a mixing bowl.Beat over pan of simmering water untilmixtu re thick ens. Co ol sl ightly. Dissolvegelatine over a gentle heat in the twotab les poo ns water . The n ad d to thechocola te mixture . Whis k the evap ora ted milk until thick, and fold into chocolate mix tu re as it sta rts to set. Wh is k egg whites until stiff and fold into mixture.When nearly set pour into centre of

ch oc ola te ba rs an d leave to set. Tu rnout very carefully and turn right side upon to serving dish. Dec or ate to p and sideswi th whipped cre am. Deco rate cre amwith cho ppe d almo nd s and cherr ies .Tie ribbon rou nd outs ide.

20 . HEDGEHOG CAKE

l i b . shortening; 2 level tables|>oonsCadbury's Bournvil le Cocoa; i lb. sugar;

1 lb. crushed sweet biscuits ; 1 beaten egg;2 level tablespoons coconut; | cup choppedwalnuts.

Method: Place shortening, sugar , coconut

an d Co co a into a sau cep an and co ok 2min ute s. Co ol sl ightly an d add be atenegg , wa ln ut s an d bisc uits . Pre ss firmlyinto a greas ed ca ke tin. Wh en cold iceand cut into small pieces.

21 KOOKAS QUICKIES

I f yo u hav e a long par ty table , or you wa ntto make some individual goodies for thechil dre n, i t 's fun to dec ora te C ad bu ry 'sKo ok a s. Th ey look so inviting on aparty table . You can ma ke domin oe s,write the children's names with icing orde co ra te with tiny icing su ga r flowers orglace che rri es. Th e des igns sh ow n inthese pictures are simply thin icing piped

onto Cadbury 's Kookas wi th a s t raightnoz zle an d flowers, ch er ri es , etc. , ad de d.Make up your own designs as you goalo ng (an d ma yb e the children could helpt oo ) .



Puddings and sauces22. CHOCOLATE SAUCE PUDDING

1 cup self raising flour; Vanilla; 1 dessert

spoon Cadbury's Bournville Cocoa; i cupmil k; 1 tablespoon shortening; i cup castor

sugar; 1 egg; i teaspoon salt.

Method: Cream shortening and sugar,ad d egg. Fo ld in sifted dr y ingred ien tsalte rnate ly with th e milk. Po ur in togrease d basin . Th en mix J cu p whit esugar and 1 desser tspoon Cocoa andspri nkle over the first mix tur e. Lastly,all over, pour IJ cups of hot water.Cover basin and steam for 1-1 J hours .A rich cho co la te sau ce will for m un de rthe sponge mixture, and when turning

out place on a large, deep serving dish.

23 . CHOCOLATE QUEEN PUDDING

1 oz. Cadbury's Bournville Cocoa;1 teaspoon vanilla essence; 1 pint milk;

3 tablespoons Apricot jam; 3 ozs. sugar;

2 eggs separated; 1 cup soft white breadcrumbs; 2 tablespoons castor sugar for

meringue.

Method: Co mb in e the Co co a with thesug ar. Blend to a sm o ot h pas te with alittle of the milk . Hea t the re mai nd er

of the milk and pour onto the sugar and

Co co a. Po ur on to the bre adc rum bs in a

gre ase d pie dis h. Ad d the bea ten egg

yolks. Stir until well mixed . Fl av ou r

wit h van ill a. Plac e in a sha ll ow dish of

cold water and bake in a moderate oven

—350° or Regul o 5 G a s ^ O O ° Electr ic

for app rox ima tel y 40-45 minut es. Sprea d

Apricot jam over the top of the cooked

pu dd in g. Beat the egg whites until stiff.

Ad d the cast or suga r gradually, beating

after eac h ad di ti on of su gar . Pile or

pip e on the pu dd in g. Re tu rn to the oven

to brown the meringue.

2i. BAKED MARSHMALLOW CUSTARD

3 eggs; 1 pint milk; 2 dessertspoons sugar;

Vanilla essence; Nutmeg; Pascall Marsh-

mallows—approximately six.

Method: Beat the eggs and sugar slightly.

Ad d th e milk an d essence. Po ur int o a

greased pie dish or individual moulds.

Sprinkle with nutmeg and top with

Mar sh mal low s cut in qua rte rs. Place

the pie dish in a shallow dish of cold

water and bake in a moderate oven—

350° or Reg ul o 5 Gas —40 0° Electric for

approximately J hour .

25. CHOCOLATE TOPPING

2 tablespoons Cadbury's Instant Drinking

Chocolate; 1^ tablespoons hot water.

Method: Ad d wate r to Instant Dri nki ng

Cho co la te . Stir briskly an d serve.



Chocolate Steamed

Pudding with

Marshmallow Sauc

26. CHOCOLATE STEAMED PUDDING

3 ozs. shortening; 3 ozs. sugar; 6 ozs.self raising flour; 1 large egg; 5 tablespoons milk; 2 tablespoons Cadbury's

Bournville Cocoa; Vanilla essence.

Method: Sift flour and Cocoa together.Cream the shortening and sugar, add theegg an d be at well. Ad d the flour an dmilk alte rnat ely. Ad d the essence.Place in a greased pudding basin, coverwith greased lid or greased greaseproof pape r. Ste am for l i ho ur s. Serve withMarshmallow Sauce (see followingrecipe).

27. MARSHMALLOW SAUCE

IJ dozen Pascall Marshmallows; i cup

cream; i teaspoon vanilla.

Method: Place Marshmallows in top of

dou ble boiler. Ad d cr ea m. Hea t over

boiling water until the Marshmallows

are al mo st melt ed. Ad d vanil la. If few

lump s rema in they will only add " no b b l y "

inter est to th e sau ce. Serv e hot or wa r mas sa uc e th ic ke ns as it co ols . If it

becomes too thick reheat and add more

cream.

28. CHOCOLATE RICE PUDDING

2 rounded tablespoons rice; 1 rounded

table spoon sug ar ; 1 pint mi lk ; J teaspoo n

vanil la; 1 level table spoon Ca db ur y' s

Bournville Cocoa; 2 eggs.

Method: Place the rice in boiling water

containing a pinch of salt and cook until

tend er. Dr ai n. Beat the eggs an d add

the sugar and Co co a. Ad d the milk and

flavour with van il la. Sti r in th e c oo k e d

r i c . Place in a greased pie dish and

stand in a shallow dish of cold water.

Bake in a mo de ra te ove n—3 50° or

Reg ulo 5 Gas— 400° Electric for ap pr ox i

mat ely 1 ho ur or until the cu st ar d is set.

Serve with whipped cream.

29 . CHOCOLATE SAUCEFOR ICE-CREAM

8 ozs. light brown sugar; 2 tablespoons

Golden Syrup; J cup milk or water; 1 oz.

shortening; 2 tablespoons Cadbury's

Bournville Cocoa; 1 teaspoon vanilla.

Method: Mix the Cocoa with a little milk,

gradually add the remainder of the milk

and bring to boil . Ad d sugar, short enin g.

Golden Syrup, and boil for 5 minutes.

Allow to cool and add vanilla.



Cold sweets and sundaes

30. CHOCOLATE PARFAIT

I pint mi\k; 1 cup powdered milic; 6

tablespoons sugar ; 1 tablespoon gelatin e

dissolved in 2 tablespoons boiling water;

4 tablespoons Cadbury's Bourn-vita;

1 teaspoon grated lemon rind.

Method: Wa rm the milk, add powde redmilk an d beat well. Add suga r an d bea taga in. Add dissolved gelat ine an d beatfor 5-6 mi nu te s. Place in ref rig era tortrays and freeze until firm (not too hard).Tu rn int o a basin and add lemo n rindand Bourn-vita and beat until twice theorigin al size. Sp oo n into parfa it glasses,top with whipped cream or ice-cream and

serve.

31. CUSTARD TART

WITH FUDGE TOPPING

Tart:

1 uncooked biscuit or shortcrust pastry

ca se ; 2 cups mil k; 3 eg gs ; | teaspoo n

vanilla; I cup sugar; Pinch of nutmeg;

Good pinch of salt.

Topping:

J cup icing sugar ; Pinch of sal t; 2 table

spoons cre am; 1 dessertspoon Cadbury 's

Bournville Cocoa; 1 level tablespoon

butter.

Method: Brush the pastry case over with

egg whi te . Beat th e eggs with the su gar ,

salt, nu tm eg an d vanilla . Ad d the war m

milk and spoon into the pastry case.

Bake in a m od er at e oven —350° or

Re gu lo 5 Ga s —400° Electric for a pp ro xi

mately 40 minutes or until the custard

is set an d the pas try co ok ed . Cov er with

the fudge topping made by mixing the

sugar, salt , melted butter. Cocoa andcre am togethe r. Th e topp ing is spre ad

on th e cu st ar d whi le it is still ho t. It

firms as the ta rt co ol s.

Chocolate Parfait



Pavlova

32. PAVLOVA

3 egg whites; 6 ozs. castor sugar; 1 tea

spoon vinegar; 1 teaspoon lemon rind;

Cadbury's Dairy Milk Flake ChocolateBars.

Method: Beat egg wtiites stiffly. G r a d u

ally ad d su ga r an d bea t well. Fo ld in

vinega r and rind . Beat over si mme ri ng

wa te r for 3 mi nu te s. Pla ce on well gre as

ed scone tray and cook in a slow oven

200° or Re gu lo 1 Ga s—2 50 ° Electric

for 1 i to 11 ho ur s. Ser ve filled with frui t

salad, spoon or pipe whipped cream

around the edge and sprinkle with

crushed Cadbury's Dairy Milk Flake

chocolate bars .

33. UNCOOKED CHRISTMAS

PUDDING

4 dessertspoons (1 oz.) gelatine; 1 cup hot

wat er; 4 cups milk (2 pints); U cups

chopped nuts and lemon peel; 4 dessert

spoons Cadbury's Instant Drinking Chocola te ; !, cup raisi ns; I cup chopped ginger

or currants; 1 cup chopped dates; Vanilla

and Lemon essence; 6 tablespoons sugar;

Pinch of salt.

Method: Place milk. Ins tan t Dri nki ng

Ch oc ol at e in sa uce pan . Bring to boili ng

poi nt. Ad d all ingr edien ts except gela

tine, hot wa te r an d flavour ings. Boil

5 min ute s. Let cool , ad d vanilla essence

to taste and a few drops of lemon.

Dissolve gelatine in hot water, add to the

mix tur e stir ring all well toge ther . Po ur

int o wet mo ul d. De co ra te with holly

and serve with cream or custard.

34 . CHOCOLATE BLANC-MANGE

1 pint milk; 4 tablespoons cornflour;

2 tablespoons sugar; 1 Bay leaf; 1 oz.

Cadbury's Energy Chocolate, grated;

Vanilla essence.

Method: Blend cornflour with a little of the milk. Melt the cho co lat e ove r hotwater and add the remainder of the milk which has been heated with the Bay leaf.Po ur over the blended cornflour. Re tu rnto the sau ce pan and stir till boiling. Ad dthe sugar and cook stirring for 3 minutesto thoroughly cook the cornflour.Re mo ve the Bay leaf an d add the vanilla .

Po u r into a wette d mou ld an d when qu iteset tu rn into a glass dish . Serve withcre am. Cho co lat e Snowb alls may bemade by placing the blanc-mange inindividual mou ld s. Wh en set un mou ldan d toss in co co nu t. Serve with whi pp edcream.

35. BOURN-VITA CUSTARD

1 pint milk; 2 eggs; 2 ozs. Cadbury's

Bourn-vita; 2 ozs. sugar.

Method: Beat the eggs, dissolve theBourn-vita and sugar in the warmedmil k. Ad d to the eggs an d stir well.Co ok in a dou ble sauc epan stirr i ngcontinuously unti l the mixture coats theback of the sp oo n. Re mo ve from thefire immediately and pour into a basin.Cool and serve with stewed fruits.

When next serving your favourite icecream, make sure you serve Cadbury 'sDai ry Milk Fla ke choc ola te bars insteadof wafers for a special treat.



Icings and fillings

36. CHOCOLATE BUTTER CREAM

2 ozs. butter; 1 tablespoon liquid; 5 ozs.

sifted icing sugar; 2 tablespoons Cadbury'sBournville Cocoa.

IVIetbod: Cream butter, and add siftedicing sugar and Co co a gradua lly. Addliquid to soften as req uir ed. Co ol .It ma y be sp re ad on ca ke , used as a fillingor piped as a decorat ion.

37. LAMINGTON ICING

4 ozs. icing sugar; 1^ tablespoonsCadbury's Bournville Cocoa; 2 tablespoons

jam (apricot, plum, etc.); i pint water;

1 oz. shortening.

Method: Melt shortening in water andadd ja m. Whe n j am is dissolved, car efully ad d Co co a an d icing su gar . Useas desired.

N.B . If icing is t oo thin , it ma y bethicken ed with cornflou r (Ap pro ximate ly I des ser ts poo n mixed with a littlewat er . Co ok for a few min ute s. ) Itmay be necessary to reheat the icing

during coating.

38. CONTINENTAL CAKE FILLING

I egg; 1 tablespoon sugar; 2 tablespoons

Cadbury's Instant Drinking Chocolate;

i lb. shortening; 5 ozs. icing sugar.

Lamington tcing



Chocolate

Raisin Frosting

Method: Mix egg, sugar and Instant

Dri nki ng Ci iocolate together . Bring

to the boil and boil for a few minutes.

Cream the shortening and icing sugar

together , then combine with chocolatemix ture . Co ol an d use as req uire d.

39. CHOCOLATE RAISIN FROSTING

i cup seeded raisins; 2 tablespoons

shortening; 1 tablespoon Cadbury's

Bournville Cocoa; Pinch of salt; i tea

spoon vanilla essence; 2 cups sifted icing

sugar; 2 tablespoons milk.

Method: Cr ea m the shor te ning, add the

Co co a disso lved in sufficient boi lin g

wate r to ma ke a sm oo th past e. Ad d the

salt an d vanil la. A d d th e sifted icing

sugar alternately with the milk, beating

well after each add it ion . Co nt in ue

beat ing until the mixt ure is the con sis

tency of whipped cream and then fold in

the finely ch op pe d rais ins. Spr ead on

the cak e and dec ora te with whol e raisins.

40. CHOCOLATE COATING FOR

BISCUITS OR ICE-CREAM

3 ozs. Copha; 4 ozs. Cadbury's Instant

Drinking Chocolate.

Method: Melt shortening over gentle

hea t. It sh ou ld be barel y wa rm , no t hot.

Ad d gradual ly to the Instan t Dri nki ng

Chocolate st irr ing t i l l smooth.

N O T E . In place of Ins ta nt Dri nki ng

Cho col ate , 8 level tab les poo ns icing sugar

and 3 level tabl espo ons Ca dbu ry 's

Bournville Cocoa (sifted together) may

be used.

41. CHOCOLATE GLACE ICING

6 ozs. sifted icing sugar; i teaspoon vanilla;

1 dessertspoon butter; 1 tablespoon cold

liquid; 2 tablespoons Cadbury's Bournville Cocoa.

Method: Mix sifted Cocoa and icing

su ga r, flavouring and li qu id unt il a th ic k

syr up. Ad d melte d but ter . Place over

wa rm wate r unti l of spr ead ing cons is

tency. Ad d vanilla and place quickly

over cake.

42. CHOCOLATE MINT FILLING

1 oz. butter; 6 ozs. sifted icing sugar;

1 egg yolk; 4 ozs. Cadbury's Energy

Chocolate; 2 tablespoons milk; 3 or 4

drops peppermint essence.

Method: Beat the butter to a soft cream.

Ad d the icing sug ar and egg yolk. Gr a tethe chocolate and melt in the milk by

hea tin g over boil ing water . Co ol

slightly and beat into the butter mixture,

bea tin g to a spre adin g consis tency. A dd

peppermint essence.



The factory by mountain and sea

In this magnificent setting, nine miles from the historic port of Hobart, lies

the famous Cadbury factory — surrounded by lawns, gardens and trees on

a 24 6 acre promontory stretching into the broad River Derwent. Cloud-

tipped Mount Wellington, towering over 4,000 feet above Hobart, forms animpressive backdrop. The pure atmosphere of these idyllic surroundings pro

vides a fitting environment for the making of wholesome foods such as Cad

bury's Bournville Cocoa, Cadbury's Dairy Milk Chocolate and all the other

good things that come to you from Cadbury's.

C A D B U R Y ' SCLAREMONT, TASMANIA

> A PROJE CT ON TH E COCOA BE AN . If your children are prepar-

ing a project at school this year, write to Cadbury's for a FREE COPY

•.|fc of the wonderful project material. The kit includes a brightly written

booklet and a colourful cut-out sheet containing many photographs,maps and graphs which can be used for illustrations.

1 Write to Cadbury's Schools Department, Claremont, Tasmania.

cadburys recipes

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