Parkins and steamed sago pudding

Parkins
8 tablespoons Flour
4 tablespoons Oatmeal (fine oatmeal or put porridge oats in the blender)
4 tablespoons Sugar
1/4 lb Margarine
2 tablespoons (golden) Syrup
1 teaspoon Baking Soda
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
a little Milk

Use milk to make a stiff dough and bake half an hour  (no temperature given)

Other recipes say a soft dough and  suggest baking at 140-160 for up to an hour and a half in a lined tin
It improves (gets stickier) after 3 days

Steamed sago pudding
1 cup breadcrumbs
1 cup raisins
2 1/2 tablespoons sugar
2 oz margarine
22 tablespoons sago
1/2 teaspoon baking powder mixed with milk

Steep the sago in water for one hour, then strain
Steam for 2 1/2 hours






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