Raspberry Buns

Ingredients

• 1 lb. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 4 ozs. Margarine
• 3 ozs. Castor Sugar
• 1 Egg
• 11/2 gills Milk
• Raspberry Jam

Method

1. 1

   Prepare by Method 1 (see page 4) and mix to a soft dough.

2. 2

   Turn on to a well-floured board, knead lightly until smooth.

3. 3

   Cut into 16 even pieces.

4. 4

   Roll each into a ball and roll out into 3-inch rounds.

5. 5

   Put half a teaspoonful of jam in the centre, close up the edges firmly and roll into smooth balls.

6. 6

   Place on a greased baking sheet and make a cross on the top with the back of a knife.

7. 7

   Brush with milk, sprinkle with castor sugar, and bake for 20 mins.

8. 8

   Regulo Mark 6 400° Fahr.

9. 9

   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.

RASPBERRY BUNS 1 lb. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Margar- ine. 3 ozs. Castor Sugar. 1 Egg. 11/2 gills Milk. Raspberry Jam. Prepare by Method 1 (see page 4) and mix to a soft dough. Turn on to a well-floured board, knead lightly until smooth. Cut into 16 even pieces. Roll each into a ball and roll out into 3-inch rounds. Put half a teaspoonful of jam in the centre, close up the edges firmly and roll into smooth balls. Place on a greased baking sheet and make a cross on the top with the back of a knife. Brush with milk, sprinkle with castor sugar, and bake for 20 mins. Regulo Mark 6 400° Fahr. Middle shelf SMALL CAKES AND BUNS RSS) ays ee Pei Oe See et ee MADELINES 1 Egg. Its weight (in shell) in McDougall’s Self-raising Flour, Sugar and Margarine respectively. Pinch of Salt. Decoration: About 2 tablespoonfuls apricot or raspberry jam, desiccated coconut, cherries, angelica. b) Grease 5-6 Castle Pudding tins and place on a baking sheet. Prepare by i Method 2 (see page 4). : Half fill tins with the mixture. Bake for 20 mins. ; Regulo Mark 5 380° Fahr. Middle shelf . Allow Madelines to cool for 5 to 10 mins. before removing from tins on — to a cake rack. iS Finishing F. When quite cold, trim off large rounded edges so that the cakes stand firmly. — Sieve jam into a saucepan, warm gently, then brush over top and sides of Madelines, roll in coconut. Decorate with half cherries and leaves of” angelica. URES PARES Gs 25 TEST TE. Lat Vi Hind Pek hb Se eee JAM OR PRUNE LAYER CAKE 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1 Egg. 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.

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