Scotch Bun. Jib sugar, 1 cupful flour, 1 level teaspoonful cream of tartar, i teaspoonful j baking soda, * cupful milk (about), 2 cupfuls cuTrants, 2 cupfuls sutfanas, 2 ; cupfuls raisins, I teaspoonful pepper, 1 ; teaspoonful ginger, 2 feaspoonfuls cinnamon, 2 teaspoonfuls mixed spice, £ teaspoonful nutmeg, 2 ozs candied peel, ! 2 ozs almonds, plain short pastry. j Mix thoroughly with, the milk till just nicely moistened. If wanted very rich it may be moistened with butter and eggs (about 2 ozs butter and 2 eggs to the above quantity, using less soda and cream of tartar). Line the bottom and sides of a gr.eased cake tin -with the plain ]3astry^ leving a Tound of pastry for the top. Spread the mixture evenly on the pastry, put on the lid of pastry, pinch the edges together, prick over with a fork, brush with a little beaten egg and bake 3 hours. Will keep.
Permanent link to this item
Hutt News, Hutt News, Volume 1, Issue 29, 13 December 1928
Hutt News Hutt News, Volume 1, Issue 29, 13 December 1928
Using This Item
Fairfax Media is the copyright owner for the Hutt News. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of Fairfax Media. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.