Raspberry Dumplings

From 1922:

These should be made at the very latest minute and eaten at once. Mix together 2 cupfuls of sifted flour, 2 tablespoonfuls castor sugar, and 1 of baking powder; then rub in quarter of a cupful butter and make into a stiff dough with some milk. Flour the pastry board and roll out thin and cut into rounds. On one half of the rounds put a tablespoonful of raspberries and a tablespoonful of sugar, then cover with a round after brushing the edges with water. Brush the tops with milk and pinch the edges together and bake in a quick oven.

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