GUYANESE COOKING 🍽 🍝 || Ravi Latchman says that he uses brown alcohol as a meat tenderizer. The alcohol evaporates & the sugar enhances the flavour of the curry. Have you ever done this? | Guyana, South America

Recipe below! 225g unsalted butter 200g brown sugar 3 eggs 90ml milk 200g golden syrup 2 tsp bicarb 400g plain flour 2 tsp cinnamon 2 tsp mixed spice 1kg dried fruit, soaked in alcohol or hot tea Method Cream the butter, sugar, and eggs together. Melt together the milk and golden syrup before adding in the bicarb and allowing to fizz. Mix everything together with the remaining ingredients To bake; 9 inch pan, water bath, 160C, covered in foil, 3-3.5 hours This cake is almost pudding adjacent its

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