Lin­colnshire Farm­house Drip­ping Cake

Evergreen - - Percy's Post Bag -

8oz plain fl our ½ level tea­spoon

salt 6oz drip­ping 2oz can­died peel 8oz raisins 6oz sugar 1 ta­ble­spoon

black trea­cle ½ pint milk 2 eggs beaten 1 level tea­spoon bi­car­bon­ate of soda Grease an 8- inch square cake tin and line with grease­proof pa­per. Sift fl our with salt, rub in drip­ping. Add chopped can­died peel, raisins and sugar to fl our. Warm the trea­cle in half of the milk, mix with the eggs and add to in­gre­di­ents in the bowl. Dis­solve bi­car­bon­ate of soda in one ta­ble­spoon of the milk and add. Stir to­gether us­ing re­main­ing milk as nec­es­sary to make a con­sis­tency that will drop from the spoon when ag­i­tated. Place in cake tin and level with a spoon. Bake in mod­er­ate tem­per­a­ture ( 180 C, 350 F, Gas 4) for 1 ½ - 2 hours re­duce tem­per­a­ture after 1 hour.

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