Raspberry Sponge Pudding

Ingredients

• 6 ozs. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 4 ozs. Margarine
• 4 ozs. Castor Sugar
• 2 Eggs
• 2 tablespoonfuls Raspberry Jam

Method

1. 1

   Prepare by Method 2, stirring in the jam thoroughly before putting the mixture into a greased basin.

2. 2

   Cover with greased paper and steam for 1.5 hrs.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 19. The excerpt below is the record exactly as published.

1/4 teaspoonful Salt. Good shake of Pepper. 3 ozs. Cooking Fat. 4 ozs. Grated Cheese or 4 ozs. Chopped or Minced Cooked Meat. 1 tablespoonful Chopped Parsley. 1 medium- sized Onion. 1/4 pint Milk. Sieve flour, salt and pepper. Rub in fat, stir in chopped or grated onion, cheese or meat and parsley. Add milk and beat thoroughly. Place mixture in a greased basin, cover with greased paper and steam for 2 hrs. Serve with gravy. 34 as PUDDINGS eee AUER Ss ie Mee Maas. Oe a A abana as Et STA ET Sd OAKBANK APPLE PUDDING Suet Pastry (see page 23). 3/4 lb. McDougall’s Self-raising Flour, etc. Filling 1 1/2 lb. Cooking Apples. 3 ozs. Soft Brown or Granulated Sugar. 2 dessert- spoonfuls Sultanas. 2 dessertspoonfuls Currants. 2 dessertspoonfuls Chopped Peel. 1 teaspoonful Ground Cinnamon. 1 tablespoonful Golden Syrup. 1 oz. Margarine. 1 tablespoonful Water. _ Make the pastry and line a greased shallow tin measuring 11 by 7 by 3 inches. Reserve sufficient pastry for covering the top. Cover the base of the pastry with thinly sliced apples, sprinkle with sugar, spice and fruits. Add the water and syrup, then the margarine cut into small pieces. Cover with the remainder of the apples, then with pastry. Trim and neaten, brush with water and sprinkle with granulated sugar. Bake ie one hour or until the apples are tender. Cut into squares and serve not. Regulo Mark 4 360° Fahr. Middle shelf ech sees Fi. te eee - kalo eee OE SMC See ROLY-POLY Suet Pastry (see page 23) or Short-crust Pastry (see page 23), using 8 ozs. MecDougall’s Self-raising Flour and 21/2 ozs. Margarine. Jam or Syrup and 2 tablespoonfuls Breadcrumbs. Prepare a large saucepan of boiling water, a piece of greased paper anda greased pudding cloth. Make the pastry, roll out into an oblong, moisten the edges with water and spread with jam or syrup and breadcrumbs to within an inch of the edges. Roll up lightly, seal the edges, wrap in the eee Po aie: ee ee 2 a ; WME SAT. S OE aR ie Tea <3 an. SRL DUMPLINGS 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. Good shake of Pepper. 2 ozs. Grated Suet. About 1/44 pint Water to mix. Sieve flour and salt, stir in suet, mix to a firm dough with a fork. Divide into six or eight, roll into balls and drop into boiling soups or stews. The soup, etc., should boil steadily, but not vigorously. Cook for 15—20 mins. according to size. Seite as Ee Se SS 2. 2 Ea POPOVERS Put small pieces of lard or dripping in 12 bun tins, place in the oven until a blue smoke rises from the fat. Meanwhile, prepare half the quantities given for Yorkshire Pudding (see page 33) and pour into a small jug. Half fill the bun tins with batter, and bake for 15-20 mins. Turn out on a hot dish. Serve hot with gravy or jam. Regulo Mark 7 420° Fahr. Second shelf from the top 35 bl | <a \ 5 . i PUDDINGS | Coa SOLA a ea eS ee ee ee MINCEMEAT LAYER PUDDING Suet Crust (see page 23). Jar of Mincemeat. Grease a basin (14-pint capacity). Make the suet crust and divide into four unequal portions. Roll out the smallest piece and place on the base of the basin, spread with mincemeat. Continue in this way and finish with a layer of pastry. Cover with greased paper and steam steadily for 2 hrs. ah Pe % = Baar! ‘Tf. CHOCOLATE SPONGE PUDDING 71/2 ozs. McDougall’s Self-raising Flour. 1/2 0z. Cocoa. 1 Egg. 14 tea- spoonful Salt. 3 ezs. Margarine. 3 ozs. Sugar. Vanilla Essence. 4 table- spoonfuls Milk. Prepare by Method 1 (see page 4) and steam in a greased, covered basin for 14 hrs. | sa ; : eae SUNSHINE PUDDING 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4-6 ozs. Sugar. 4 ozs. Melted Margarine or 2 small tablespoonfuls Vegetable Oil. 2 Eggs. 14 pint Milk. Sieve flour and salt, stir in sugar, make a well in the centre, add eggs, milk and oil or melted margarine, stir, then beat thoroughly. Put the mixture into a greased basin, cover with greased paper and steam for 2 hrs. ae ~*. a Sia JAM CAP PUDDING 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 2 ozs. Margarine. 1 oz. Sugar. 5—6 tablespoonfuls Milk. 2 tablespoonfuls Jam or Honey. Grease a pudding basin and place the jam or honey on the bottom. Prepare by Method 1 (see page 4), and put the mixture over the jam. Cover with greased paper and steam for 14 hrs. Serve with custard. The mixture can be divided between 8 Castle Pudding tins. These should be greased and a small teaspoonful of jam placed on the bottom of each. Cover with greased paper and steam for 45 mins. Ege RASPBERRY SPONGE PUDDING 6 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Castor Sugar. 2 Eggs. 2 tablespoonfuls Raspberry Jam. Prepare by Method 2 (see page 4), stirring in the jam thoroughly before putting the mixture into a greased basin. Cover with greased paper and steam for 14 hrs, 36 wet a4! aC Aue ites Gover po tb Aah. eee or Ah ‘I = s ISCUITS W ¥ GINGER SNAPS 4 ozs. McDougall’s Self-raising Flour. 4 ozs. Golden Syrup. 4 ozs. Sugar, _ 4 ozs. Margarine

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