Wimbledon UK 1860 – 1928

Scones (Wroxham)                    

1 lb. flour, 3 oz. butter, 2 teaspoons baking powder. 

Mix the baking powder well with the flour.  Then add the butter.  Mix all together. Then add 1 ¼ teacupsful of milk.  Stir it together with a knife: then work gently to a paste.  Roll out to about ¼ inch thick; cut to any shape.  Bake to a light brown. 

Take out of oven, have some heated butter ready, divide them, & pour a little hot butter on each, close them up again. 

Cheese Scones (Filled)                    

5 oz. S.R. flour, ½ teasp. Salt, 1 oz. margarine, 2 oz. grated cheese, milk & water to mix.

Mix flour & salt & rub in fat.  Mix in nearly all the cheese & form into a slack dough.  Knead till smooth.  Roll out ½” thick & cut into rounds.

Place on greased tin, brush over with milk and sprinkle with rest of cheese.  Bake in hot oven about 10 minutes.  When cold split & spread. 

Filling; 1, scrambled egg, 2, Chutney or chopped pickle, 3, Slices of apple.  

Wroxham Plum Pudding

½ lb. flour, ½ lb. raisins, ½ lb. finely chopped suet.

Mix well together, put in a little coloring (about a desert spoonful) then stir all up with water to a thin consistency – Boil from 8 to 10 hours.

Coloring for the same

½ lb. lump sugar, put in a saucepan with just a little water to moisten it: let it stand and boil about 10 min: when it looks burnt & black, pour ¾ pint boiling water over it, let it stand till all the sugar is melted. 

One dessert spoonful for a plum pudding. 

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