To-day’s Recipe TREACLE ROLL

Dominion, Volume 28, Issue 226, 21 June 1935, Page 4

To-day’s Recipe TREACLE ROLL

One cup self-raising flour, one tablespoon butter, two tablespoons treacle, milk to mix. For syrup—one tablespoon butter, one cup hot milk. Sift flour into a basin and rub in the tablespoon of butter. Add sufficient milk to mix to a smooth, soft dough.- Roll dough out (on a lightly-floured board) to oval shape; spread with treacle to within iin. of edge. Moisten the edges with water. Roll up and place in a greased piedish. Pour over the hot milk and dot the roll with small pieces of butter. Place in a moderate oven and bake from three-quarters to one hour. If liquid boils’ away add a little more milk, but have the extra milk heated, too. • This makes a deliciously light and spongy pudding. Serve thin custard or cream with it.