Small soda-raised cakes made with sweet mincemeat mixed-in.
Original Receipt from J.Salmon cookbook 'Yorkshire Teatime Recipes'.
These fruit buns contain mincemeat instead of the more usual dried fruit.
2 oz caster sugar
1 lb flour
4 oz lard
1 oz baking powder
1 lb mincemeat
5 fl.oz milk (approx)
Set oven to 450° F or Mark 8. Grease patty tins. Cream the sugar and lard together in a bowl until light and fluffy and stir in the mincemeat. Sift together the flour and baking powder, stir into the mincemeat mixture and mix well together. Put the eggs and milk into a bowl and beat together. Stir sufficient of the egg/milk mixture gradually into the dry mixture to make a stiff dough. Spoon the mixture into the patty tins and bake for about 15 minutes until golden. Turn out on a wire rack to cool.
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