Mrs. Manuel's Recipes

From Mrs Rosemary Manuel from around 1960.


Chocolate Crunch Cake

  • 1lb wholemeal Biscuits
  • 8oz icing sugar
  • 1¼ lb milk or plain chocolate
  • 8oz margarine

Crumble biscuits in a basin and mix with icing sugar. Break up the chocolate and melt with margarine over a low heat, stir well together, then pour over biscuit crumbs and mix thoroughly. Brush a 8 inch square or 9 inch round cake tin with melted margarine. Press chocolate mix in tin and smooth the top. Leave 2-3 hours or overnight to become firm. Turn out.

Flaky Chocolate Sponge

  • 3oz plain chocolate
  • 2 tablespoons milk
  • 4oz butter
  • 4oz caster sugar
  • 2 eggs, beaten
  • 4oz self-raising flour, sifted
  • A little vanilla essence

Turn on oven and set at moderate 350°F (Gas mark 4). Grease a round 7-inch cake tin and line with greaseproof paper. Melt the chocolate and milk in a small bowl over a pan of hot water, using a low heat, stir until smooth. Cream the butter and sugar in a large bowl until light and fluffy, then add half of the egg with a little flour. Beat well. Add rest of egg with a little more flour and again beat well. Fold the remaining flour gently into mixture. Gently mix in the melted chocolate and essence. Pour mixture into prepared tin and bake in center of oven for 35 minutes, or until firm to touch. Turn out and cool.


  • 3oz plain chocolate
  • ½oz butter
  • 2 tablespoons milk
  • 6oz icing sugar, sifted
  • 4 large chocolate flake bars

Melt the chocolate with butter and milk as per a cake mixture, stir until smooth. Cool slightly, then gradually mix in icing sugar. Add enough warm water to give the icing sugar a coating consistency. Pour it over the top and down the sides of the cake. Cut each flake into three and divide each piece in three lengthways to make 36 pieces. Press around the cake and sprinkle any crumbs from flake bar on top.

Note: this cake cost 4s 6d (1971 price 22½ p).

Butterscotch Cake

  • 4oz butter
  • 4oz soft brown sugar
  • 2 eggs, separated
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla essence
  • 3fl ozs milk
  • 4oz plain flour
  • 2oz cornflour
  • 2 level teaspoons baking powder
  • ½ level teaspoon cinnamon

Grease and line, two 7-inch sandwich tins. Cream the butter and sugar together then add egg yolks, syrup, vanilla essence and milk and beat well. Sieve dry ingredients together and stir into the creamed mixture. Whisk egg whites until stiff and fold in. turn into the prepared tins and bake at 375°F ( Gas mark 5) for 20-25 minutes. When cool tip out, and sandwich together with butter icing then sprinkle icing sugar on top.

Hot Orange Cake

  • 8oz self-raising flour
  • Pinch salt
  • 4oz margarine
  • 4oz castor sugar
  • Finely grated rind and juice of 1 orange
  • 2 eggs
  • Milk, if required

Grease and flour a 7-inch cake tin. Sift flour and salt then rub in the margarine. Stir in sugar and the orange rind. Lightly beat the eggs then add orange juice and stir into mixture. Add a little milk if necessary, to give a moderately stiff dropping consistency. Turn mixture into tin and bake at 350°F (Gas mark 4) for ¾ - 1 hour. Turn out onto a grill pan rack.


  • 3oz soft brown sugar
  • 1oz butter
  • 2oz dessicated coconut
  • 1 tablespoon orange juice
  • 2 tablespoons finely grated orange rind

Make the topping by mixing all ingredients together. Spread evenly and carefully over top of cake and grill until golden brown and bubbly.

Iced Date Cake

  • 3oz stoned dates
  • 4oz quick cooking oats
  • ¼ pint milk, sour if possible
  • 4oz self-raising flour
  • Pinch of salt
  • ½ level teaspoon bircarbonate of soda
  • 3oz soft brown sugar
  • 2oz margarine
  • 1 level tablespoon golden syrup
  • 1 egg
  • 3 heaped tablespoons icing sugar
  • Little water to mix

Turn on oven, set to moderate 375°F (Gas mark 5). Grease and flour a loaf tin, about 8 inches by 4 inches.
Keep 4 whole dates, then chop the rest fairly finely. Put the chopped dates and oats into a bowl and mix well, pour in the milk and allow to stand for 30 minutes. Sift flour, salt and bircarb of soda into another bowl, then add brown sugar and mix well. Melt margarine in a small saucepan. Put the syrup into the pan, then remove pan from heat. Add the egg and beat well. Stir this mixture into bowl with dates, oats and milk. Add flour and brown sugar, stirring well. Put mixture into prepared tin and bake in the center of the oven for 40 minutes. After this time insert a skewer into loaf, if clean when withdrawn the loaf is ready allow to cool on a wire rack. Sift the icing sugar into a bowl; mix with water to give a thick pouring consistency. Pour over top of loaf so that it runs down the side. Decorate with whole dates.

Mock Cream

  • ¼ pint milk
  • 1 level teaspoon cornflour
  • 1½ oz caster sugar
  • 1 egg, lightly beaten
  • 6oz margarine
  • 3oz icing sugar, sifted

Reserve 2 tablespoons milk; heat the rest in a saucepan. Blend cornflour and caster sugar in a basin with the reserved milk. Pour hot milk onto the cornflour mix and mix well. Return liquid to pan and bring to boil, stirring all the time. Cook gently for 2 minutes. Remove from heat and stir in the lightly the beaten egg. Cover the pan with a piece of damp greaseproof paper, put on lid. Leave to cool to allow mixture to become cold. Cream margarine and icing sugar until fluffy. Gradually whisk cold cornflour mixture into the creamed margarine and sugar. This mock cream will keep for up to 3 days.

Note this recipe originally cost 1s 3d in 1960.