Daily Archives: 30 April 2012

Mum’s Essential Tips

I have been browsing through one of our household tips books, researching features for the 2014 Dairy Diary and it got me thinking about the tips my mum has passed on to me.

It’s quite incredible how technology has advanced in the last 30 years or so and, as a consequence, the way we look after our homes has changed dramatically.

I think we have lost some
valuable skills and knowledge
through the generations.

There is some very simple advice Mum has passed on, such as, leaving the covers back each morning to air the bed and putting a pudding in the oven whilst the roast is cooking (to make the most of the energy used). We always used to have a good old-fashioned rice pudding or egg custard after our Sunday roast.

It’s about time I revived this tradition I think, especially in an age when being ‘green’ is so important. I even remember her using something called Economy Seven, where she would put the washing machine on during the night when electricity was cheaper. Does anyone else remember this?

Mum isn’t a keen cook, but she always baked with me as a child as she knew how much I loved it.

Most vividly, I remember making sweets, such as peppermint creams and coconut ice.

We used to give them as gifts. Such fond memories, thanks Mum!

In homage to those halcyon days, I am going to do my best to persuade my train loving, baking-reluctant little boy to make some of these cute little sweets with me at the weekend.

Coconut Ice recipeThis Coconut Ice recipe is taken from The Dairy Book of Home Cookery, a family heirloom in its own right! Many sons and daughters have been given one by their mum upon leaving home. Still full of those crucial basics we all love, with the addition of some new classics, the 2012 edition is available to buy online at the Dairy Diary website.

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Coconut Ice

They look wonderful and would make a super present.

Coconut Ice from The Dairy Book of Home CookeryMakes 50
Preparation 15 mins plus setting
Cooking 25 mins
Per portion 52 kcals
2g fat (1.3g saturated)
Suitable for vegetarians
Suitable for freezing

75ml (2½fl oz) milk
450g (1lb) granulated sugar
15g (½oz) butter
110g (4oz) desiccated coconut
½ tsp vanilla extract
Pink food colouring

1 Pour milk and 75ml (2½fl oz) water into a saucepan. Bring to the boil. Add sugar and butter. Heat slowly, stirring, until sugar dissolves and butter melts. Bring to the boil. Cover pan and boil gently for 2 minutes.

2 Uncover and continue to boil steadily, stirring occasionally, for 7–10 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if using, should be 116°C (240°F). Remove from heat.

3 Add coconut and vanilla. Beat briskly until mixture is thick and creamy. Pour half into an 18cm (7in) square tin lined with non-stick baking paper. Quickly colour remainder pale pink with food colouring. Spread over white layer. Leave in the tin until firm and set. Cut into squares.

Recipe taken from The Dairy Book of Home Cookery

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