Layer all ingredients in a bowl (glass looks pretty) in the order given. Make sure the mayo goes right to the edge to seal. Quantities are variable as you like.
Cover with clingfilm and serve next day.
Put all ingredients except butter into blender and blend at slow speed. Heat the butter until bubbling but take care not to brown. Pour hot butter into blender through hole in lid in a slow steady stream with blender running. Switch off. If not thick enough pour into a basin over simmering water and stir until desired thickness (DO NOT LEAVE). Serve at once.
This recipe was very kindly given to me when visiting a town called Marathon near the Big Bend national park in Texas. the lady who made them first was Barbara Novovitch. Do try this they are great.
INGREDIENTS
Combine flour, baking powder,salt,sugar, dried fruit and raisins in a bowl. Stir in the cream with a fork mixing until the dough holds together in a sticky mass. Lightly flour a board and turn out the dough kneading it eight or ten times until it holds together well. Pat into a circle about 10 inches round. Paint the melted butter on top and sprinkle on the extra sugar. Cut into 12 wedges and place on an ungreased baking sheet about 1 inch apart. bake at 220deg C or 200 in fan assisted oven for 16 to 17 minutes until golden brown,
THESE ARE BEST ON THE DAY THEY ARE MADE
Put all the ingredients into breadmaker in the order given. Select medium size nad medium crust
Enter the method here