This is a cake-y slice.
1/4 lb butter
1 small C sugar
1 dessert spoon golden syrup
2 eggs
2 C flour
2 tspns baking powder
1 C currants
Line a 20 x 30 cm tin, bake for 30 minutes at 180oC. When it’s cool, ice with lemon icing (icing sugar + lemon juice + zest + tsp vanilla essence) and sprinkle with coconut.
Emma Sanders-Edwards 