Buns

Ingredients

• 1 packet Green's Sponge Mixture
• 3 ozs. Flour
• 4 ozs. Butter
• 2 ozs. Glacé Cherries (cut small)
• 2 ozs. finely sliced Candied Peel
• 1 og. Castor Sugar
• 3 Eggs
• Juice of half a Lemon
• a pinch of Salt
• 2 tablespoonsful of Milk

Method

1. 1

   Mix dry ingredients.

2. 2

   Whisk Eggs and add Milk.

3. 3

   Cream Butter, adding dry ingredients and Egg mixture gradually.

4. 4

   Add Fruit and Lemon Juice.

5. 5

   Bake in greased Patty Pans for about fifteen minutes.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 1. The excerpt below is the record exactly as published.

BUNS, BISCUITS. (For Hints on Baking see page 20.) General Method for Making Cakes. Mix the Sponge Mixture and other dry ingredients together. Rub in or Créam the Butter -ds directed. Mix thoroughly with the beaten Eggs and Milk, beating to a creamy consistency with a wooden spoon. Bake in a good oven. General Method for Making Buns. Mix the Sponge Mixture and other dry ingredients. Cream the Butter, to which add by degrees first a little of the dry ingredients, and then some of the beaten Eggs and Milk until all is used up. Use about 20 Patty Pans. a quick oven. Bake in VICTORIA SANDWICH. Method as for Sponge Sandwich (see page 6) using 2 Eggs, and in addition 2 ozs. of Butter (creamed), which should be added to the batter after the mixture has been beaten with the Eggs. Take two round Sandwich Tins, well greased, sprinkle with Flour and put “minutes. half the mixture into each, then spread very evenly with a fork. Place in a hot oven and bake for about ten Turn on to a sugared paper and allow to cool, spread with Jam or Marmalade, place together and sprinkle with Sifted Sugar. (Regulo Setting No. 6) (See Coloured Illustration on page 11). VICTORIA SWISS ROLL. For a Victoria Swiss Roll 1 oz. of Butter (creamed) should be added to (See Illustvations on pages 6 and 7). the batter after the mixture has been beaten with the Eggs. (Regulo Setting No. 6) CHOCOLATE SWISS ROLL. (WITH CREAM FILLING). INGREDIENTS.—l1 packet Green's Chocolate Sponge Mixture, 2 Eggs, a pinch of Salt, Cream Filling. MeEtTHOD.—Prepare and bake the Swiss Roll in the usual way. Have ready a piece of greaseproof paper of the same size as the flat Sponge. When the Chocolate Sponge is baked, turn out on to a sugared paper, lay the piece of greaseproof paper on the FRUIT INGREDIENTS .—1 packet Green's Sponge Mixture, 3 ozs. Flour, 2 ozs. Ground Almonds, 4 ozs. Butter, 2 ozs. Glacé Cherries (cut small), 2 ozs. finely sliced Candied Peel, 1 og. Castor Sugar, 3 Eggs, Juice of half a Lemon, a pinch of Salt, 2 tablespoonsful of Milk

Cook this with the app: pantry check, scaling, and the assistant.