Golden Breakfast Cakes

Ingredients

• 2 tablespoonsful oatmeal
• 1 tablespoonful flour
• 4 teaspoonful salt
• 4 teaspoonful Miller’s British Baking Powder
• 1 egg
• Enough milk to make into a batter

Method

1. 1

   Soak the oatmeal overnight in a little milk.

2. 2

   Mix dry ingredients.

3. 3

   Make a well in the centre, add the egg and soaked oatmeal and mix thoroughly, then add more milk to the consistency of a batter.

4. 4

   Make two tablespoonsful of fat smoking hot in frying pan, drop in mixture in spoonsful and fry like pancakes.

Nutrition per serving

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 10. The excerpt below is the record exactly as published.

4 teaspoonful Miller’s British Baking Powder Pinch of salt Beat the butter and sugar ; add the egg. Mix thoroughly and stir in lightly the flour, salt and baking powder. Add the essence and sufficient milk to make the mixture into a very stiff batter. Pour into a greased basin and steam for 2 hours. This pudding can be varied by the addition of a little jam, treacle or fruit at the bottom of the basin. Plain flour and the right proportion of Miller’s British Baking Powder—that’s the secret of these successful, economical recipes. 29 MBL LE RES: FOr E-@-NEEVs B.A KE NEG GOLDEN SPONGE PUDDING. (Steamed) 4 ozs. flour 4 teaspoonful Miller’s British 8 ozs. mashed potato Baking Powder 2 ozs. sugar 4 teaspoonful Miller’s Golden 2 ozs. margarine Raising Powder 3 ozs. stoned chopped Pinch of salt prunes or mixed Vanilla essence to flavour dried fruit 1 dried egg Beat together the mashed potato and margarine until light, add the sugar. Beat in the salt, baking powder, golden raising powder, dried egg and flour (all previously sieved). If too stiff add a little cold water. Add the essence and dried fruit. Steam until set and serve with hot golden syrup sauce. GOLDEN SPONGE PUDDING (Baked) 8 ozs. flour 1 teaspoonful Miller’s British 4 ozs. mashed potato Baking Powder 1 oz. sugar 1 tablespoonful dried milk 3 ozs. fat powder 1 dried egg Pinch of salt 1 teaspoonful Miller’s Water to mix Golden Raising Powder Cream the potato, sugar and fat until light, add the flavouring, then the salt, baking powder, golden raising powder, dried egg, dried milk and flour (all previously sieved). Mix to a soft consistency with water. Bake in a moderately hot oven. Electric Temperature 350° F. Regulo No. 4 FLAVOURINGS : Dried fruit of any kind ; almond or vanilla essence ; or 3 dessertspoonsful cocoa for chocolate pudding or 13 teaspoonsful ground ginger for ginger pudding. Serve with custard or sauce. This foundation mixture makes an equally good steamed pudding. 30 Oe Mire eb Aek TINIG 2 oF OsRe = HeE Arr GOLDEN GINGER CAKE 8 ozs. flour $ teaspoonful Miller’s Golden 2 ozs. fat Raising Powder 3 ozs. sugar 1 teaspoonful Miller’s 2 tablespoonsful syrup Bicarbonate of Soda 2 teaspoonsful ground ginger } pint milk 4 teaspoonful Miller’s British + teaspoon salt Baking Powder Bring the fat, milk and syrup to the boil; allow to cool. Pour into all the dry ingredients and mix well. Put into a well-greased shallow tin and bake in a cool oven 30 to 40 minutes according to the thickness of the cake. Electric Temperature 300° F. Regulo No. 3 GOLDEN NOBS 8 ozs. flour 4 teaspoonful Miller’s Golden 3 ozs. margarine Raising Powder 2 ozs. any dried fruit A little cinnamon 2 tablespoonsful golden syrup 1 drizd egg $ teaspoonful Miller’s British 2 tabiespoonsful water Baking Powder 4 teaspoon salt Sieve the flour, salt, dried egg, baking powder and golden raising powder. Rub in the margarine. Add the chopped fruit. Blend the syrup with the water and mix to a stiff dough. Put on to a greased baking tin in rough heaps. Bake in a hot oven about 20 minutes. Electric Temperature 400° F. Regulo No. 5 DATE COOKIES 6 ozs. flour 1 level teaspoonful Miller’s 2 ozs. sugar Golden Raising Powder 2 ozs. margarine 4 teaspoonful Miller’s 4 ozs. chopped dates Bicarbonate of Soda 1 dried egg 3 cup water Pinch of salt Chop the dates, sprinkle with bicarbonate of soda, add the boiling water. Leave to stand for a short time. Cream the fat and sugar, add the sieved flour, golden raising powder, salt and dried egg. Then mix in the date mixture with 2 tablespoonsful cold water (to make up the egg). Bake in greased patty tins for 15 to 20 minutes in a moderate oven. Electric Temperature 350° F. Regulo No. 4 3] MILLERS >FOR “HOME? BAKEN:G CHEESE CRISPS 8 ozs. flour 1 teaspoonful Miller’s Golden 4 ozs. lard or Raising Powder 2 ozs. lard and 4 teaspoonful Miller’s British 2 ozs. grated raw potato Baking Powder 3 ozs. cheese 4 teaspoonful salt Make into pastry with water to mix. FILLING 2 ozs. grated cheese Salt and pepper 2 tablespoonsful chopped parsley Roll out the pastry into a rectangle, sprinkle with the cheese, parsley and seasoning. Roll up into a Swiss roll shape and cut into thin slices. Bake in a hot oven on greased tins until crisp and brown. 15 to 20 minutes. Electric Temperature 425° F. Regulo No. 6 Serve these Crisps with (1) Vegetable soup (to supply protein) (2) Raw vegetable salads (3) In place of bread with salad filling, etc. GOLDEN BREAKFAST CAKES 2 tablespoonsful oatmeal 4 teaspoonful Miller’s Golden 1 tablespoonful flour Raising Powder 4 teaspoonful salt Good shake of pepper 4 teaspoonful Miller’s Enough milk to make into a British Baking Powder batter 1 egg

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