Coconut Buns

Ingredients

• 8 ozs. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 3 ozs. Margarine
• 3 ozs. Desiccated Coconut
• 2 ozs. Sugar
• 3/4 gill Milk

Method

1. 1

   Prepare by Method 1 (see page 4).

2. 2

   Add the milk, and using a fork, blend to a fairly stiff paste.

3. 3

   Place the mixture in small rocky heaps on a greased baking sheet and bake for 20 mins. in a fairly hot oven.

4. 4

   Regulo Mark 5 380° Fahr.

5. 5

   Middle shelf.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 3. The excerpt below is the record exactly as published.

3 ozs. Margarine. 3 ozs. Sugar. 4 ozs. Prunes (soaked 24 hours, stoned and cut up) or Jam. Milk and Prune Juice to mix. Nutmeg. Prepare prunes, then make the mixture by Method 1 (see page 4). Cut the dough in half. Roll out each piece into a round about 4-inch thick. — Place one round on a greased baking sheet and moisten the edges with water. Spread prunes to within 4 inch of the edge, grate a little nutmeg over, cover with the second round. Pinch and flute the edges with the fingers, Bake for 4 hr. Regulo Mark 5 380° Fahr. Middle shelf This may be served as a sweet with custard. Marmalade or any cooked — fruit strained from the j juice may be used as a filling. f rt (Re £32,% > * al ie a * * » ¥ a = T° TT oo : pan reat oe ne “— So PTS erry ETL ‘ ALMOND SLICES Short-crust Pastry 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 Egg Whites. 3 ozs. whole blanched Almonds. 3 ozs. Icing Sugar. 2 ozs. Ground Almonds. A little Almond Essence. Raspberry Jam. . Line a shallow tin measuring 8 by 12 inches, then grease it. Roll out the pastry to about + inch thick and cover the base of the tin with it. Whisk the whites of egg, stir in the essence, sugar and ground almonds. Spread jam thinly over the pastry, then cover with the almond mixture. Sprinkle © the roughly chopped almonds over the top. Bake for 25 mins. Cut into ~ fingers when cold. Regulo Mark 5 380° Fahr. Just above the middle # 8 LITTLE CHOCOLATE CAKES . 5 ozs. McDougall’s Self-raising Flour. 1 Egg. 1 0z. Cocoa. Good Pinch “ wd of Salt. 2 1/o ozs. Margarine. 2 1/2 ozs. Sugar. 3/4 gill Milk. Vanilla Essence. _ Prepare by Method 1 (see page 4). Put the mixture into small paper baking eases. Bake for 15-20 mins. - _Regulo Mark 5 380° Fahr. Middle shelf a e Spe pienantniimemrnnarners smarter RL Te a BUTTERFLIES ge Bake the cakes as above, cool and cut off the tops; cut these in half, put aa a mound of Mock Cream i in the centre and replace the halves in the cream, rounded edges outwards, so that they resemble wings. Dredge with icing - sugar. ais This cake mixture also makes a delicious steamed pudding. Cook in a _ greased, covered basin for 14 hrs. oe 4 nee Sa Late tact Re SO eee IS aR aE iss a SL a SAI? ys She 4 MUSHROOMS et Bake the cakes as above, cool, cut out the centres with an apple corer. es Fill the centre with Mock Cream (see page 44) and replace the ‘“‘stalks’’. . a Dredge with icing sugar. > a ane Se pr eener eeme S ORReae Ce eae “a QUEEN CAKES 6 ozs. McDougall’s Self-raising Flour. Good pinch of Salt. 4 ozs. Mar- -garine. 4 ozs. Castor Sugar. 2 Eggs. 2 tablespoonfuls Milk. 4 ozs. Currants. Se Prepare by Method 2 (see page 4). Put into paper baking cases or greased a Queen Cake tins on a baking tray. Bake for about 20 mins. Regulo Mark 5 380° Fahr. Middle shelf NACI STORIE DE ESS TERS OE OTN a re CONGRESS TARTS Short-crust Pastry 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 3 ozs. Castor Sugar. 3 ozs. Margarine. 3 ozs. Ground Rice. Almond re Essence. Jam. 1 Egg. bas Make the pastry and prepare 12 patty tins (see Macaroon Tarts, page 10). _ Prepare the filling by Method 2 (see page 4). Proceed as for Macaroon _ Tarts. Bake for 15-20 mins. — Mark 6 400° Fahr. Just above the middle SMALL CAKES AND BUNS (MADRS SE ae DL CEST SL EL MACAROON TARTS Short-crust Pastry 6 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Filling 2 teaspoonfuls Ground Rice. 2 ozs. Ground Almonds. 3 ozs. Castor Sugar. 3 drops Almond Essence. 2 Whites of Egg. Jam. Prepare the pastry, roll out to just under a quarter of an inch in thickness and line 12 patty tins. Put a little jam in each. Whisk the whites of egg stiffly, stir in the essence, almonds, sugar and ground rice. Put a spoonful of the mixture in each tart. Roll out the remaining pastry, cut into narrow strips, damp the ends, and arrange in the form of a cross over the filling and touching the pastry. Bake for 20 mins. Regulo Mark 5 380° Fahr. Middle shelf =<? tp aS Ma a AUTEN ELE LS eI, DE er ee SYRUP OAT SLICES Short-crust Pastry 4 ozs. McDougall’s Self-raising Flour, etc. (see page 23). Jam. Filling 6 rounded tablespoonfuls Quick-cooking Oats, or 3 rounded tablespoon- fuls Oats and the same amount of Desiccated Coconut. 3 ozs. Margarine. 3 level tablespoonfuls warmed Syrup. A few drops of Almond Essence. Make the Short-crust Pastry and line a shallow tin 10 by 7 by 4 inches. Spread a layer of jam over the pastry. Melt margarine and syrup together in a saucepan over gentle heat. Add oats and essence and stir well together. Put filling evenly over the jam. Bake for 20 mins. When cold, cut into fingers. Regulo Mark 6 400° Fahr. Middle shelf | Seid eee ee La AUF Se a: a co Sa eee .° Jaa TEA CAKES 114 Ib. McDougall’s Self-raising Flour. 1/2 teaspoonful Salt. 2 ozs. Soft Dripping or Margarine. 3 ozs. Sugar. 3 ozs. Sultanas. 1 Egg. 1/2 pint Milk and Water. Prepare by Method I (see page 4). Mix to a slightly soft dough. Divide une eight, form into flat cakes and place on a greased tin. Bake for about mins. Regulo Mark 5 380° Fahr. Middle shelf nt eS) ae ee. SU So i eee COCONUT BUNS 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 3 ozs. Mar- garine. 3 ozs. Desiccated Coconut. 2 ozs. Sugar. 3/4 gill Milk

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