NOTE: This is a vintage Scottish recipe from the WW2 era where eggs were often replaced with dried eggs. If you would rather use 1 fresh egg, add it to step 3 right before you add the fruit.
You will need:
– 3 cup fulls of flour
– 1 teaspoon ground cinnamon
– 2 oz. butter
– 3 tablespoonfuls syrup
– 1 tablespoonful dried egg (or 1 fresh egg)
– 1 teaspoonful of ground ginger
– 1 teacupful of milk
– 4 tablespoonsful of treacle
– 1 teaspoonful of baking soda
– 6 oz. fruit (if desired)
Method:
1. Put the milk, syrup, treacle, and margarine into a pan and dissolve slowly.
2. Sieve the flour and spices into a basin.
3. Add the liquid from the pan, the egg mixture (or 1 fresh egg), and beat for a minute before adding the fruit.
4. Turn into a paper-ined and greased tin and bake in a rather slow oven for about 2 hours. If fruit is added, have a moderate oven.
