Recipe Of The Week

Press, Volume C, Issue 29557, 5 July 1961, Page 3

Recipe Of The Week

Chariot Pudding

Appearance goes a long way towards making any dish a success. When a pudding comes to the table looking as attractively new as this one it is greeted with fascinated interest even before It is cut. And this one tastes every bit as good as it looks.

A golden brown, gin-gerbread-flavoured, light steamed sponge has fine golden chariot wheels embossed here and there over it. It is easy to make and easy to eat—quite definitely the star pudding of the week.

Ingredients: loz butter 3 tablespoons sugar 1 lemon 2oz melted butter 1 tablespoon golden syrup J cup sugar 1 egg 1 teaspoon mixed spice 1 teaspoon ground ginger 3 teaspoon soda 1 cup flour 1 tablespoon milk Salt

Method: Rub loz of butter thickly over bottom and sides of a steaming bowl. Turn in 3 tablespoons of sugar and shake to coat the butter. Choose one large or two small meyer lemons and slice as thinly as possible. Use only the large whole circle slices, reserving the ends for something else. Arrange the slices round the bottom of the bowl, and scattered here and there over the sides nearer to the bottom of the bowl. In a saucepan melt butter, golden syrup and sugar. Beat in one egg and a tablespoon of milk and sift in flour, spice, ginger, soda and salt. Mix well and spoon out into the bowl without disarranging the lemon slices. Cover and steam for 11 hours. Turn out on to a hot dish. Serve with cream, custard or lemon sance.