butter for greasing
2 cups (200 g) 7 1/2 oz flour (All purpose)
pinch of salt
2 level tsp (10 ml) baking powder
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
3/8 cup (75 g) soft light brown sugar
4 oz (100 g) raisins
1 egg, beaten
45 - 75 ml (3 - 5 tbsp) milk
2 cups (200 g) 7 1/2 oz flour (All purpose)
pinch of salt
2 level tsp (10 ml) baking powder
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
3/8 cup (75 g) soft light brown sugar
4 oz (100 g) raisins
1 egg, beaten
45 - 75 ml (3 - 5 tbsp) milk
method
1. Grease a 25 X 20 cm (10 X 8 inch) baking dish.
2. Set the oven at 190°C (375°F) gas 5.
3. Sift the flour, salt and baking powder into a mixing bowl.
4. Rub in the butter or margarine and add the sugar and raisins.
5. Stir in the egg, with enough milk to make a soft dropping consistency.
6. Spoon the mixture into the prepared baking dish and bake for 35 - 40 minutes until firm in the centre and golden brown.
7. Serve with Redcurrant Sauce, or Vanilla Custard.
2. Set the oven at 190°C (375°F) gas 5.
3. Sift the flour, salt and baking powder into a mixing bowl.
4. Rub in the butter or margarine and add the sugar and raisins.
5. Stir in the egg, with enough milk to make a soft dropping consistency.
6. Spoon the mixture into the prepared baking dish and bake for 35 - 40 minutes until firm in the centre and golden brown.
7. Serve with Redcurrant Sauce, or Vanilla Custard.
serving amount
serves 5 to 6
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