Placed on the, sideboard at the Guards’ Club in Victorian days, to be eaten after a quick luncheon of bread and cheese and beer.
Use a tin about
Rub the butter and flour together very finely until like fine cake crumbs. Add all the dry ingredients, then the beer, eggs, treacle and milk. Put in a double-papered tin and have a small pot of water in the oven to make a moist heat. Cook for 2½ hours starting at 350° F., gas mark 4; after 40 minutes lower the heat to 300° F., gas mark 2.
©1975 The Estate of Elizabeth Ayrton