Food from around the world (or how to use up a tin of condensed milk!)

One of the things that makes the Internet fantastic is having access to a whole bunch of recipes from around the world. It means that when I have some leftover ingredients I can use them up in an exciting way and try out some new food experiences. That is exactly what happened when I had most of a tin of condensed milk that needed using up. (I’d been making chocolate truffles – if you’ve never done this before you can make quick chocolate truffles by melting 200g chocolate and stirring in a dessertspoonful of condensed milk. Mix well until you get that truffle consistency and then roll into balls.)

A quick search on Pinterest heralded my first recipe to attempt – Brazilian lemonade. Now I have no idea why it’s referred to as lemonade, as the recipe actually uses limes! I adapted a few recipes for my own convenience when making this, particularly as I only wanted to make one serving at a time. For a more authentic recipe please feel free to check out the options on Pinterest. Here’s my quick and easy version:

Brazilian Lemonade (serves 1)


One lime
250ml water
25g sugar
1 1/2 tbsp condensed milk

  1. Begin by scrubbing the limes and getting them really clean.
  2. Measure 250ml cold water and add 25g sugar. Stir well to dissolve.
  3. Add the liquid mixture to a blender. Grate in the zest of the lime, and then cut the lime up and squeeze the juice into the blender too.
  4. Add the condensed milk and blend well until frothy. Serve over ice.

You can of course adjust the ingredients accordingly depending on how sweet you want this drink to be.

My next experimentation was with a recipe for Gooey Butter Cake. I came across this originally in the Hummingbird Bakery Life is Sweet cookbook, which describes a recipe from St Louis, Missouri, with a dough base made with yeast, topped with a sweet buttery filling. I decided to forgo the base and just make a version of the filling, baking it in a silicone cake mould. This worked really well as the silicone helped to give the mixture a ‘crust’. This is therefore another recipe of mine with no claims to authenticity! It did taste great though. It’s very sweet, so next time I make it I’ll cut it into small bite size squares to serve with coffee.

Gooey Butter ‘cake’ (Serves 6-8 small slices)


150g butter at room temperature
75ml condensed milk
75g golden syrup
1 large egg
45g plain flour
1 tsp vanilla extract

  1. Preheat the oven to 180°C. Prepare a 20cm cake tin. I used a silicone one which I would recommend.
  2. Beat the butter using an electric mixer for 3 minutes until it is fluffy and light. Mix in the condensed milk and the golden syrup. Mix in the egg and keep the mixer going for another couple of minutes until the mixture is well combined. Add the flour, a little at a time, while the mixer is running. When the flour is completely mixed in, add the vanilla extract.
  3. Fill the prepared tin with the mixture and bake for 20 – 25 minutes until golden. There should still be some wobble to the cake, it will firm up as it cools down.


The fact that the ingredients in this recipe are measured in ounces will give you a clue to it being a classic recipe from my childhood!


4oz butter (100g)
1oz sugar (25g)
2tbsp golden syrup
8oz rolled oats (200g)
A pinch of salt

  1. Preheat the oven to 180°C. Grease a 20cm square tin.
  2. Melt the butter, sugar and golden syrup together in a saucepan, stirring until well combined.
  3. Take the pan off the heat and mix in the rolled oats and a pinch of salt. Stir well until the oats are evenly coated.
  4. Press the mixture into the baking tin.
  5. Bake for 15 minutes until lightly golden.
  6. Leave to cool slightly before cutting into fingers. Leave until it has cooled completely before removing the pieces from the tin.

I also made this recipe for Chocolate orange tart from Jane’s Patisserie for Mother’s Day dinner and it went down a storm, so can highly recommend this recipe.