| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Baking powder |
| 8 |
oz |
Plain flour |
|
pn |
Salt |
|
pn |
Mixed spice |
|
pn |
Grated nutmeg |
| 2 |
oz |
Currants |
| 4 |
oz |
Margarine |
| 3 |
oz |
Sugar |
| 1 |
oz |
Chopped candied peel |
| 1 |
|
Egg |
INSTRUCTIONS
Measure baking powder into flour and add the salt. Sieve flour into bowl
with spice and nutmeg. Clean currants by putting them into sieve with some
flour. Rub well, then brush off surplus flour. Rub fat into flour till it
resembles fine breadcrumbs. Add the sugar, dried fruit and candied peel.
Beat egg in basin and add to dry ingredients, using the fork. You may need
just a drop of milk. Mix all the ingredients very well together. The
mixture should be fairly firm and dry. Grease tin. Put mixture in small
heaps on baking tin and bake for 15 minutes in a hot oven (450F, mark 8).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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