Apricot mousse – so easy!

Approximate quantities
200g dried apricots
Up to 200ml rice milk

Roughly chop the dried apricots (try to buy the nice plump juicy ones – I bought mine from Moore Wilsons).

Pop in the blender and whizz, slowly adding the rice milk, until the mixture becomes creamy.

That’s it! You can chill it, so it gets thicker, or you can just serve it immediately, as I’ve just done, sprinkled with some nuts and bit of grated chocolate to make it look pretty.

It’s so yummy!! I’m going to make it again tomorrow.

Peacetime Cake

This recipe dates from the war years, when butter and eggs were in short supply.

1 cup sugar
1¼ cups water
⅓ cup vegetable oil
2 cups raisins
2 cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp nutmeg
2 tsp cinnamon
½ tsp cloves

Combine sugar, water, oil and raisins in a saucepan.
Boil for 3 minutes and leave to cool.
Oil and flour a 9″ cake tin.
Sift all the dry ingredients into a bowl and mix, then add the cooled wet ingredients.
Bake for 50 minutes at 325°.