This recipe was first published in conjunction with Stork margarine in 1958 and was a staple of both my mum's childhood and of my own. The original recipe did of course use imperial measurements so I've tried to convert those to metric as faithfully as possible. My mum still makes this recipe regularly using butter or butter-type spreads and it still tastes as good as I remember from childhood. You'll notice that there's no specific measurement for the amount of vanilla essence to add. Unfortunately, this part of the recipe appears not to have survived, so the best tactic is to add a small amount at a time and keep tasting...