DINING TABLE DESIGN WITH GLASS TOP

Recipe for Dinner

SERVES 4-6

Soak 150 g/5 oz/1/2 K cups desiccated (shredded) coconut in 120 ml/4 oz/1/2 cup water for 30 minutes then drain and add to Fresh Fruit Salad, prepared as above.

150 g!5 oz/1/2 cup wholemeal self-raising (self-rising) flour 5 ml/l tsp baking powder 15 mill tbsp carob powder 175 g/6 oz/1/2 cup butter or margarine, softened

175 g/6 oz/1 cup caster (superfine) sugar

3 eggs

45 ml/3 tbsp milk 30 ml/2 tbsp currants or sultanas (golden raisins)

150 ml/1/2 pt/1/2 cup whipped cream or creme fraiche 2 ripe pears, peeled and chopped Carob chips

Grease two 18 cm/7 in sandwich tins (pans). Beat all the ingredients except the cream, pears and carob in a bowl until well mixed, adding enough milk to give a soft dropping consistency. Spoon the mixture into the prepared tins and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 25 minutes until the centres spring back when pressed. Leave to stand for 5 minutes, then turn out on to a wire rack to cool. Fill with half the cream and the pears. Pine or spread the remaining cream over and decorate with carob chips. Chill until ready to serve.

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