Quick Chelseas

Ingredients

• 1/2 Ib. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 3 ozs. Margarine
• 2 ozs. Sugar
• Just under 1/44 pint Milk
• 1/2 oz. Melted Margarine
• 1/4 teaspoonful Mixed Spice
• 4 ozs. Mixed Fruit
• 1 oz. Sugar

Method

1. 1

   Prepare the foundation ingredients by Method 1.

2. 2

   Mix to a light dough and roll out into an oblong 1/2 inch thick.

3. 3

   Brush with the melted margarine, sprinkle the fruit, sugar and spice on, then roll up.

4. 4

   Cut off twelve even-sized pieces with a sharp knife and place cut side down on a greased baking sheet.

5. 5

   Bake for 20 mins. at Regulo Mark 5 (380° Fahr.) on the middle shelf.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 5. The excerpt below is the record exactly as published.

QUICK CHELSEAS Foundation 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 3 ozs. Mar- garine. 2 ozs. Sugar. Just under 1/44 pint Milk. For the Filling 1/2 oz. Melted Margarine. 1/4 teaspoonful Mixed Spice. 4 ozs. Mixed Fruit. 1 oz. Sugar. Prepare the foundation ingredients by Method 1 (see page 4). Mix toa light dough and roll out into an oblong } inch thick. Brush with the melted margarine, sprinkle the fruit, sugar and spice on, then roll up. Cut off twelve even-sized pieces with a sharp knife and place cut side down ona greased baking sheet. Bake for 20 mins. Regulo Mark 5 380° Fahr. Middle shelf a EE ee a a oe Sn OM a SR Se ne BPO A NEE ph 8) ROCK CAKES 8 ozs. McDougall’s Self-raising Flour. 1/4, teaspoonful Salt. 1/4 teaspoonful Mixed Spice. 1 Egg. 3 ozs. Margarine

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