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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.

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Bibliographic details

Hutt News, Hutt News, Volume 1, Issue 29, 13 December 1928

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Hutt News Hutt News, Volume 1, Issue 29, 13 December 1928