Butterscotch Pie

Ingredients

• Short-crust Pastry. 6 ozs. McDougall’s Self-raising Flour, etc.
• 3 ozs. McDougall’s Self-raising Flour
• Pinch of Salt
• 1 pint Milk
• 1 oz. Margarine
• 4 tablespoonfuls warmed Golden Syrup
• Vanilla Essence
• 1 oz. sieved Cake Crumbs

Method

1. 1

   Make the pastry and line a greased 8-inch flan ring.

2. 2

   Bake for 15 mins., remove paper, and return to dry the center.

3. 3

   Sieve flour and salt, blend with some milk.

4. 4

   Boil the rest, pour on the mixture, return to boil for 3 mins.

5. 5

   Boil syrup and margarine until light caramel, pour into the flour mixture, stir, add crumbs and essence, cool, and pour into pastry case.

6. 6

   Serve cold.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 14. The excerpt below is the record exactly as published.

BUTTERSCOTCH PIE Short-crust Pastry. 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 3 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 pint Milk. 1 oz. Margarine. 4 tablespoonfuls warmed Golden Syrup. Vanilla Essence. 1 oz. sieved Cake Crumbs

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