Farine Chester


16 oz soaked farine
2 dried coconuts
8 oz sugar
2 tsp vanilla essence
 tsp ground cinnamon
milk to mix (coconut milk/cow’s milk)
 pt caramel (burnt sugar)
1 tsp grated nutmeg


Grate coconut. Add to soaked farine. Add sugar, essence and cinnamon. Mix in enough milk to give a pouring consistency. Color the mixture carefully with caramel, to avoid a bitter taste. Sprinkle with nutmeg. Pour in a greased medium swiss roll pan. Bake in a hot oven, 400F, for about 25-30 minutes until firm. Leave to cool, then cut into squares. Makes 8 Note As a variation, use thin farine flour pastry to either line the pan, or to line and top the pan.