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Uppey Pudding
Puddings and Sweet Deserts

Soda-raised paste of flour, dripping, brown sugar and milk, formed into a long thin roll. Baked brown and served with jam.

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Uppey Pudding
8oz plain flour
1 heaped teaspoon baking powder
3oz diced dripping
1 tablespoon soft brown sugar
a little milk

1 Place a sieve over a large mixing bowl.
2 Spoon the flour and baking powder into the sieve.
3 Shake the flour and baking powder into the mixing bowl.
4 Add the dripping.
5 Using the fingertips, rub the dripping into the flour. 6 Add the sugar and mix thoroughly.
7 Add the milk, a little at a time to make a stiff dough.
8 Shake a little flour onto a work surface.
9 Shape the dough into a roll about the same size as a swiss roll.
10 Transger onto a greased baking tray.
11 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 minutes or until well risen and golden brown.

Serve immediately with jam.

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