Since there are 152 recipes and some handy hints, I thought to pick a few for you to try.
The first one is from Jean Barton:
2 tbs white sugar 1 cup coconut
1 ½ cups boiling water 1cup brown sugar
1 heaped tble cornflour ¼ cup cold water
1 pinch salt 3 tble butter
2 eggs (yolk and white separated)
1 small tsp vanilla
Place the 2 tablespoons of white sugar in a saucepan and place over a hot ring. Watch it closely as it burns quickly. Allow it to cook to about the colour of golden syrup. Quickly add the hot water then add the brown sugar, butter, coconut and salt. Mix the cornflower with ¼ cup cold water. Add to the mixture and cook until it thickens. Beat the egg yolks. Take the mixture off the stove, add the egg yolk and vanilla and beat again. Pour this mixture into a cooked pastry case. Beat the egg whites with about 2 tablespoons of sugar until it forms peaks, add some vanilla, spread on top of butterscotch, sprinkle with coconut and bake in oven at 190C until meringue is brown.
Bon appetit Bruce Preston
