Raisin Buns

Ingredients

• Rub 3 ozs. margarine
• 1/2 lb. of MILLENNIUM flour
• 2 ozs. sugar
• 1 teaspoonfuls of BORWICK'S BAKING POWDER
• 3 ozs. of stoned raisins
• 1 gill of milk

Method

1. 1

   Mix in 1 gill of milk, and beat all thoroughly together.

2. 2

   Put about a tablespoonful of the mixture in small heaps on a greased baking tin, and bake in a quick oven about 15 minutes.

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 9. The excerpt below is the record exactly as published.

a gill of milk. A small quantity of warm jam. Cream margarine and sugar, add eggs one at a time, and well beat. Sift in flour with the baking powder, add the milk, and well beat. Have ready two well- greased and lined flat tins, and bake in hot oven about 10 minutes. Spread one with jam, and lay the other cake on the top. GOGOANUT SPONGE DROPS. 2 eggs. 2 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. t\ ozs. sugar. Beat eggs well, add sugar, beat again. Sift in flour mixed with the baking powder. Drop on a flat tin, well-greased. Bake in moderate oven. When done, brush over with apricot jam, and roll in desiccated cocoa- nut. About 16 Sponge Drops. BORWICK'S COOKERY BOOK. SPONGE CAKE. 4 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 OZS. sugar. 2 ozs. margarine. 2 eggs. Beat margarine and sugar to a cream, add flour and eggs, also a little milk. Add baking powder last, beat well, and put into oven immediately on a well-greased tin lined with white paper. SHORTBREAD (1). Mix well together ii lbs. of MILLENNIUM flour, 2 teaspoonfuls of BORWICK'S BAKING POWDER, and \ lb. of white sifted sugar, rub in | lb. margarine ; mix the whole with one egg, previously well beaten, a little milk, and a little essence of lemon. Divide dough into small pieces, mould into a round form, then roll them out into an oval shape, pinch them round the edges, put a piece of candied lemon peel at the top, and bake slowly. SHORTBREAD (2). 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 ozs. cornflour. 3 ozs. castor sugar. 4 ozs, margarine. I tablespoonful milk. Citron peel. Sift flour, cornflour, sugar, and baking powder into a basin. Cut the peel in thin slices, then into small pieces. Place margarine in a small saucepan and melt, then pour into the flour, etc., and mix ; also add the milk. When BORWICK'S COOKERY BOOK. 31 bound together, put on to a floured board and roll out, leaving it rather thick. Cut into diamond shapes, put a piece of citron on each, and place on a greased flat tin. Bake in a moderate oven about 20 to 30 minutes. ALMOND BUNS. Two ozs. each of MILLENNIUM flour, cornflour, ground rice, and 3 ozs. margarine ; 3 ozs. castor sugar. Cream margarine and sugar, and beat up with i egg till quite smooth ; add dry materials, and beat for 5 minutes. Quite at the last add i teaspoonful of BORWICK^S^BAKING POWDER, 1 teaspoonful of almond essence, and i tablespoonful milk. Bake in small fancy bun tins. ALMOND ROCKS. Rub 3 ozs. of margarine into | lb. of MILLENNIUM flour ; mix in 3 ozs. of ground almonds, 3 ozs. of sugar, li teaspoonfuls of BORWICK'S BAKING POWDER, and 2 drops of almond essence. .. Add i egg and enough milk to make a very stiff mixture. Place small heaps on a greased tin with a fork, and bake for about 15 minutes. DROP CAKES. 1 lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. margarine. 3 ozs. sugar. J lb. currants. I egg, and a little candied peel and nutmeg. Rub the margarine into the flour, and mix all dry ingredients ; then make into a stiff dough with egg and sufficient milk. Put small lumps on baking sheet, and cook in moderate oven for about 15 minutes. 32 BORWICK'S COOKERY BOOK, RAISIN BUNS. Rub 3 ozs. margarine into J lb. of MILLENNIUM flour ; add 2 ozs. sugar and teaspoonfuls of BORWICK'S BAKING POWDER, also 3 ozs. of stoned raisins

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