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8 oz plain flour
pinch of salt
.5 tspn bicarbonate of soda
tspn cream of tartar
1 tbspn caster sugar
1 beaten egg
1oz melted butter
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Pastry Case - 6oz plain flour, 3oz butter
pinch salt, 6 tspns cold water
Butterscotch Filling - 2oz butter, 4oz dark soft brown sugar,
1/4 pint boiling water, 2 tbspns cornflour,
1 tbspn plain flour, 3/4 pint milk,
2 egg yolks, vanilla essence
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6oz raisins, .5pt water
1 level tspn bicarbonate of soda,
2oz butter, 6oz soft brown sugar,
2 eggs, .5 tspn vanilla essence,
6 oz self raising flour
Sauce - 6 tbspns double cream,
7 oz soft brown sugar,
4 oz butter, .5 tspn vanilla essence
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| Sift together flour, salt, bicarb
and cream of tartar. Stir in the sugar, mix to a thick batter with
egg and milk then stir in melted butter. Lightly grease a hot griddle
pan or heavy based frying pan. Drop the mixture on, in spoonfuls.
When bubbles appear on the surface turn over quickly and cook the
other side. Put in folds of clean tea towel to keep soft while cooling. |
Pastry case - put flour, salt and butter into
a bowl. Rub in the butter until it resembles bread crumbs. Mix to
a firm dough with water. Line an 8" flan tin and bake blind.
(A bought pastry case can be used as an alternative.)
Butterscotch - melt butter and sugar, stir until foaming, remove
from heat and add boiling water (it may go toffeey but stir until
smooth). Blend flour, cornflour and milk till like a paste (a bit
like making custard) then add to the brown sugar mixture, stir till
boiling and cook slowly for 1 minute. Remove from heat and beat
in egg yolks and vanilla. Cook for a further minute on a low heat.
Pour into flan case and chill thoroughy. Serve with cream.
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2pt pudding basin, well greased and lined.
Pur raisins and water in pan and bring to the boil. Remove from
the heat stir in bicarb of soda and set aside. Cream butter and
sugar add eggs one at a time beating well between and after each
addition. Beat in vanilla, fold in flour and raisin mixture. Pour
into basin cover with greaseproof paper, cover with pleated foil.
Secure with string and steam for 2 hours.
To make the sauce, mix together all sauce ingredients in a pan
over gentle heat. Bring to the boil and simmer 2-3 minutes. Turn
pudding out onto warm serving dish and pour a little sauce over
it. Serve remaining sauce in a jug.
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