TWO NEW SWEETS.

Auckland Star, Volume LXVI, Issue 208, 3 September 1935, Page 11

TWO NEW SWEETS.

Apple And Prune Pudding. —To 21b apples take Jib prunes, 2oz breadcrumbs, the grated rind of half a lemon, 4oz sugar, some castor sugar, 2oz butter and three eggs. Stew the apples and prunes separately with sugar and a little water. When the prunes are done cut them in halves and remove the stones. When the apples are well cooked beat them to a pulp and add the butter, grated lemon rind, breadcrumbs and prunes and stir in the beaten yolks of eggs. Butter a souffle dish and fill with the mixture. Beat the egg whites to a' stiff froth, lightly stir in two tablespoonfuls castor sugar and pile in on the top. Bake in a hot oven for about ten minutes until set and slightly browned, then serve hot. Chocolate Queen Pudding.—lngredients: Two eggs, 3 dessertspoonfuls sugar, 1 pint milk, 1J dessertspoonfuls cocoa, 2Joz breadcrumbs, vanilla flavouring Mix the cocoa to a smooth paste with about a spoonful of the milk. Boil the remainder and stir it gently on to the cocoa and cold milk; return to the pan and boil for one minute, then cool slightly. Put the breadcrumbs into a piedish with the sugar. Beat up the yolks of the eggs, stir the hot milk and cocoa on to them, then add to the breadcrumbs and mix together. Leave to soak for a few minutes, then stir in flavouring to taste. Put in a moderately hot oven and bake slowly for about halt an hour or until set, being careful not to let it boil. Leave until cold, then spread some apricot jam over the surface. Whisk the whites of the eggs to a very stiff froth, fold in the castor sugar liohtiy. and cover the top of the pudding. Put into a cool oven for about 15 to 20 minutes until the meringue is set.