Thought everyone would know this, but here's what the old recipe uses (old recipe, so old units):
World cup food was NZ "wide lasagneFollowing up to Umbrian OK lets do a food version (with help from Restaurant magazine for the teams) US (cheesburger), Brazil (feijoda completa), France (coq au vin), saudi (kabssah) Frances coq au vin looks strong...
6oz butter 3oz caster sugar 8oz cornflour 2 eggs 1tsp baking powder
Beat butter to a cream, then add the sugar, beaten eggs, cornflour and baking powder. Beat to a smooth mix. Put about a teaspoon's worth into each patty and bake for 20 minutes (didn't say temperature so I took it as 180C-Gas 4) until just golden brown. Should make about 30 but as I only had room for 12 they were all quite large. I had one small one for comparison and the big guys came out best.
The resulting cake (or biscuit if rolled into a ball and flattened a bit, usually after rolling in oats or sugar etc) is very light and melts in the mouth (hence the name). Modern recipes probably subsbreastute marge.
A patty tin is a metal tray with 6, 9 or 12 depressions in for baking small cakes or yorkshire puds.
Frink
-- Doctor J. Frink : 'Rampant Ribald Ringtail' Annoy his mind here : pjf at cmp dot liv dot ack dot ook "No sir, I didn't like it!" - Mr Horse
