Post by Deleted on Oct 6, 2016 18:08:56 GMT
8oz. (200g) S.R. flour or plain flour with 2 teaspoons of baking powder
4oz. (100g) Margarine or lard
4oz. (100g) Sugar
1 egg (optional)
8oz (200g) peeled & cored pears
1 ball of stem ginger in syrup
1 tablespoon of the syrup from the ginger or milk to mix.
1. Sieve the flour or flour & baking powder
2. Rub in the margarine or lard until the mixture is like fine breadcrumbs.
3. Add the sugar & the egg, if this is being used.
4. Cut the pears into neat dice, chop the ginger very small, mix together with the syrup & add to the cake. Mix well so that you have a good idea of its consistency.
5. If required stir in enough milk to give a slow dropping consistency, i.e. the spoon needs a hard shake before the mixture drops back into the bowl.
6. Put into a greased & lined 7 inch (18cm) round cake tin. Smooth the top.
7. Bake for 1 hour in a moderately hot oven, 375-400oF, 190-200oC, Gas Mark 5-6, until firm to the touch; if the outside is browning too much reduce the heat slightly.
4oz. (100g) Margarine or lard
4oz. (100g) Sugar
1 egg (optional)
8oz (200g) peeled & cored pears
1 ball of stem ginger in syrup
1 tablespoon of the syrup from the ginger or milk to mix.
1. Sieve the flour or flour & baking powder
2. Rub in the margarine or lard until the mixture is like fine breadcrumbs.
3. Add the sugar & the egg, if this is being used.
4. Cut the pears into neat dice, chop the ginger very small, mix together with the syrup & add to the cake. Mix well so that you have a good idea of its consistency.
5. If required stir in enough milk to give a slow dropping consistency, i.e. the spoon needs a hard shake before the mixture drops back into the bowl.
6. Put into a greased & lined 7 inch (18cm) round cake tin. Smooth the top.
7. Bake for 1 hour in a moderately hot oven, 375-400oF, 190-200oC, Gas Mark 5-6, until firm to the touch; if the outside is browning too much reduce the heat slightly.