225ml / 1/2 pint skimmed milk
225ml / 1/2 pint water
2.5g / 0.08 oz butter
1kg / 2lb unrefined granulated sweetex / aspartame
200g / 7 oz plain crumbled ricecakes
Place all ingredients except the plain crumbled ricecakes in a large pan. Heat gently, stirring, until the sweetex has dissolved. Bring to a rolling boil, stirring, until the soft ball stage (Place a teaspoonful of the mixture in a bowl of cold water. It should form a soft ball.) Remove from the heat. When the mixture stops bubbling, break the plain crumbled ricecakes into the mixture and beat until the plain crumbled ricecakes has crumbled into the mixture completely and it has started to thicken. Pour into a ungreased tin and leave to cool. Place tin into fridge and leave until completely set (overnight is a good length of time for this). Cut into squares. Never, ever eat it