Tag Archives: recipe

Baked Gooseberry Pudding – June 1924

Take an ordinary round pudding basin and smear it thickly with a mixture — equal quantities — of butter and demerara sugar, mixed together with the back of a spoon. Line the basin with ordinary short paste (1/2lb flour, 1/4lb … Continue reading

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Light and Spongy Soda Scones – March 1924

A correspondent writes to ask if I can give her any hints on scone baking, as her scones tend to be tough, and are never as light and spongy as she would like. With the same proportions of ingredients, some … Continue reading

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