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RHUBARB STIR 

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This is one of my mother's Hampshire recipes that have been passed down through the family over the years. I would like to share it with you.

My mother, Edith HATLEY nee WHITE would cook by "feel" without the use of scales etc.

When she passed the recipes on to me I wanted to write them down, so we put quantities to the ingredients.

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Ingredients

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Method

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Rub the margarine into the flour until it looks like breadcrumbs.           

Stir in sugar, add milk and egg to make a stiff batter.  

Cut fruit into 1 inch pieces and stir into batter.

Pour into greased pie dish and bake for ½ hr at gas mark 7 or 220°C (425°F).

Drizzle with golden syrup and eat at once.

Can be made with apples and any other good cooking fruit as the season dictates.

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Kindly contributed by Chris

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Web Master

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3rd December, 2001

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