CHOCOLATE PUDDING
Four ounces and a half of flour, 3oz sugar. 3oz butter, 1J eggs, 1J teaspoons baking powder, li tablespoons cocoa. Cream the butter and sugar, add the eggs, beat well. Add three tablespoons milk and then the other ingredients and a few drops of essence of vanilla. Steam 40 minutes. And here's a sauce to serve with your pudding:— Apricot Sauce Three ounces apricot jam, 1 pint water, loz sugar. 1 teaspoon arrowroot, half glass sherry (if liked). Boil water, sugar and jam. Mix sherry and arrowroot together (use a little water if sherry is not used). Pour the mixture into the saucepan stir until it thickens and serve.
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Bibliographic details
Auckland Star, Volume LXXII, Issue 193, 16 August 1941, Page 15
Word Count
111CHOCOLATE PUDDING Auckland Star, Volume LXXII, Issue 193, 16 August 1941, Page 15
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