Pemberton Cookbook

Borstplaat

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Servings

Ingredients:

• 1 1/2 cups white sugar
• 1 cup brown sugar
• 1/2 cup light cream
• 1 1/4 tbsp. butter and some butter for brushing the molds
• 3 tbsp. fruit-flavored extract or 4 tbsp. instant coffee or 2 tbsp. cocoa

Directions:

Place tin rings or other open molds on a large piece of wax paper. (Lids of tins may be used as substitutes).

Brush paper and molds with softened butter.

Put sugar, cream, butter and the coffee or cocoa flavoring in a saucepan (if fruit extract is used, it should be added later).

Bring to the boil slowly without stirring, until you get a syrupy substance; this takes
about five minutes.

A drop of this syrup dropped into a cup of cold water should form a little ball or pea.

Remove pan from heat at once (stir in fruit extract).

Stir to cool and pour into the prepared molds when the syrup becomes very hard to pour.

Pour to a thickness of about 1/4 to 1/2 inch; the smaller the molds, the thinner the 'borstplaat'.

Cool in the molds, then remove.

Serving Tip:

Serve with coffee or tea.

~Willemina Venema in Rotterdam, The Netherlands, June 2003

Page created June 8, 2003. Anne Pemberton. Edited Sun, June 8, 2003 . AP.