250ml black sapote pulp
600 ml milk
125gm chopped nuts or ginger (preserved)
1½ kg sugar
Cook first four ingredients together in a large heavy pan, for 1½ to 2 hours, until mixture reaches soft ball stage, 230°F.
Cool to luke warm, stirring often, beat in the butter and when mixture starts to thicken, stir in nuts and or ginger.
Pour into buttered lamington tray to cool, cut into squares and store or eat!
DATE: September 1989
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