fat for greasing
2 tbsp milk (approx)
1/4 tsp vanilla essence
1 tsp baking powder
1 1/3 cup (5 1/2 oz) 150 g plain flour
2 eggs
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
2 tbsp milk (approx)
1/4 tsp vanilla essence
1 tsp baking powder
1 1/3 cup (5 1/2 oz) 150 g plain flour
2 eggs
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
method
1. Cream the fat and sugar together until light and fluffy.
2. Beat the eggs until liquid, then beat them gradually into the creamed mixture.
3. Sift together the flour and baking powder, and fold them in.
4. Add the essence and enough milk to form a soft dropping consistency.
5. Put into a greased 1 litre pie dish and bake in a moderate oven at 180°C, Gas 4, for 30-35 minutes until well risen and golden-brown.
6. Serve from the dish with Pouring Cup Custard or any sweet sauce.
2. Beat the eggs until liquid, then beat them gradually into the creamed mixture.
3. Sift together the flour and baking powder, and fold them in.
4. Add the essence and enough milk to form a soft dropping consistency.
5. Put into a greased 1 litre pie dish and bake in a moderate oven at 180°C, Gas 4, for 30-35 minutes until well risen and golden-brown.
6. Serve from the dish with Pouring Cup Custard or any sweet sauce.
serving amount
serves 4 - 6
rate this recipe
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