| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 75 |
g |
St Ivel Gold Light; (3oz) |
| 50 |
g |
Soft brown sugar; (2oz) |
| 30 |
ml |
Golden syrup; (2tbsp) |
| 175 |
g |
Unsweetened chunky muesli; (6oz) |
| 25 |
g |
Plain flour; (1oz) |
| 7 1/2 |
ml |
Ground cinnamon; (1.5 tsp) |
| 1 |
|
Egg |
| 75 |
g |
Dried pears; finely chopped |
|
|
; (3oz) |
INSTRUCTIONS
Place the St Ivel Gold Light in a saucepan with the sugar and syrup. Stir
over a gentle heat until the St.Ivel Gold Light has melted and the mixture
is well blended.
Add the muesli, flour, cinnamon and egg and beat well. Mix in the dried
pears.
Turn the mixture into a lightly greased 18cm (7in) shallow square cake tin,
and level the surface.
Bake in a preheated oven at 180C / 350F / gas mark 4, for about 25 to 30
minutes, until golden brown.
Cool slightly and then mark into fingers with a sharp knife.
When firm, separate the crunchies with a sharp knife and place on a wire
rack to cool completely.
Variations:
Use other dried fruits such as chopped apples, apricots, raisins or
sultanas in place of the pears.
Use rolled oats in place of the muesli.
Use other ground spices such as ginger, nutmeg or mixed spice, in place of
the cinnamon.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Sep
24, 1999
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