If you haven’t given yourself a chance to win “A Good Plain Cook: an edible history of Queensland” yet – you have a little more time. It has been brought to my attention that “the end of the weekend” in sunny Queensland is only “half way through the weekend” in other parts of the world, so the deadline for entering the quiz has been extended to Monday 5th November, 5pm Brisbane time (which, to give you an idea - is 2 am in New York and 7 am in London)
The quiz is HERE.
To whet your appetite, here is a recipe for Pumpkin Fruit Cake from “A Good Plain Cook”, chosen because “Queensland Blue” pumpkins are the best eating pumpkins in the world (we eat them here, rather than use them for Halloween decorations!), and because those of you in America might have need of pumpkin recipes at this time of the year.
Pumpkin Fruit Cake.
Cream 4 oz. (125 g) butter with 1 cup brown sugar. Beat 2 eggs and add to creamed mixture. Add 1 cup warm mashed pumpkin, 2 tabs Golden Syrup, 1 tab rum, 1 tsp vanilla. Stir in 1 ½ cups dried mixed fruit. Lastly fold in 2 cups S.R.flour. Bake in a moderate oven in a deep 8 inch (20 cm) tin for 1 ½ hours.