Milk Toffee

Ingredients

1 Can Condensed Milk
350 g Sugar
1 tsp Vanilla Essence
50 ml water
2 Cardamoms
50 g Cashew (optional )

1. Roast Cashew until golden brown in a pan (you can use the Microwave, medium power for 45 seconds, leave 30 seconds and put it for further 45 seconds) Once the Cashew has cooled down, crush into pieces and set aside.

2. Finely grind Cardamom seeds and set aside.

3. Apply a thin layer of butter to a flat dish (Pyrex preferred).

4. On a fairly deep non-stick pan dissolve sugar with water (add more water if required).

5. Slowly heat the pan and add condensed milk and stir continuously for about 15 minutes

6. Add 1 tsp of Vanilla and Cardamom stir well.

7. When the mixture starts to crystallize (mixture should be in a nice golden color) add chopped cashew and mix well.

8. Pour the mixture into the dish and flatten with a spatula or a spoon.

9. Leave it for some time and cut into squares or diamonds with a sharp knife (wipe the knife with a cloth damped with cold water each time to help cutting easy)

Can make about 50 pieces of average size.

Enjoy :)

Eggless Sponge Cake

Ingredients

1/2 can (400 grams for full can) condensed milk
140 grams (5 oz.) self-raising flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60 ml. (2 fl. oz.) melted butter or margarine
1 teaspoon vanilla essence
Method

1. Sieve the flour, baking powder and soda bi-carbb together.

2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. oz.) water and beat well.

3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.

4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.

5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.

6. Cool the cake.