Beat the sugar and yolks of the eggs well together, then add the flour gradually, then the whites of the eggs beaten to a stiff froth and lastly the baking-powder. Grease a baking-tin well, pour the mixture into it and bake in rather a quick oven about 10 minutes. Sugar a pastry board, loosen the edges of the cake with a knife and turn it on to the board. Spread the cake with jam and roll it up.
Treacle and Ginger Pudding. Time—2¼ hours.
¼ lb. flour, 2 oz. suet, 1 good teaspoonful ground ginger, 1 teaspoonful baking powder, 1 teacupful golden syrup, 1 egg, 1 oz. candied peel.
Chop the suet fine, put it into a basin with the flour, peel, ginger and baking-powder. Beat up the egg, mix the treacle with it, and stir into the mixture in the basin, adding more treacle if the pudding is not moist enough. Grease a basin or mould well, put the pudding into it, and cover with a greased paper. Steam for 2 hours. Serve with lemon sauce (see [page 39]) to which some preserved ginger has been added.
Treacle Pie. Time—1½ hour.
¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. ground ginger, 2 oz. bread-crumbs.
Rub the dripping into the flour and mix to a stiff paste with cold water, roll out very thin, and line a greased pie-dish with it. Cover with golden syrup as for a roly poly pudding, sprinkle with ginger and bread-crumbs, and continue alternate layers of paste and golden syrup, etc., till the dish is full, finishing with paste. Bake in a moderate oven, and turn out on to a hot dish.
Yorkshire Pudding. Time—¾ hour.
½ lb. flour, 1 pint water, 3 eggs, salt.
Make a batter as for pancakes (see [page 48]). Let it stand 2 hours, then pour into a greased tin and bake about ½ hour.