2 cups (225 g) 8 oz self-raising flour
1 teaspoon baking powder
1 teaspoon Bicarbonate of soda (Baking soda)
pinch of grated nutmeg
1/2 cup (100 g) 4 oz sugar
2 oz (50 g) margarine
2 oz (50 g) raisins
2 oz (50 g) currants
25 g (1 oz) candied citron, chopped
2/3 cup (150 ml) 1/4 pt milk
1 teaspoon baking powder
1 teaspoon Bicarbonate of soda (Baking soda)
pinch of grated nutmeg
1/2 cup (100 g) 4 oz sugar
2 oz (50 g) margarine
2 oz (50 g) raisins
2 oz (50 g) currants
25 g (1 oz) candied citron, chopped
2/3 cup (150 ml) 1/4 pt milk
method
1. Sift the flour, baking powder, bicarbonate of soda and nutmeg into a bowl.
2. Stir in the sugar, then rub in the margarine.
3. Add the dried fruit and citron and bind together with the milk. Cover and leave overnight.
4. The next day, turn into a greased 18 cm (7 inch) tin and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 2 hours.
2. Stir in the sugar, then rub in the margarine.
3. Add the dried fruit and citron and bind together with the milk. Cover and leave overnight.
4. The next day, turn into a greased 18 cm (7 inch) tin and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 2 hours.
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