Pineapple Glory Pudding

Press, Volume CI, Issue 29841, 6 June 1962, Page 3

Pineapple Glory Pudding

When you are planning a meal to please the young, look at a tin of pineapple first. No matter how you use it this fruit seems to make the meal a festive one in their eyes. So when it is a steamedpudding day, make this Pineapple Glory Pudding. Mine was designed to serve nine healthy teen - age appetites, so take tucks in this recipe if you want it smaller. Ingredients: 1 16oz tin crushed pineapple 1 dessertspoon lemon juice 2 eggs 1 scant teacup sugar loz' butter lj breakfast cups flour 2oz butter 2 teaspoons baking powder 3 tablespoons brown sugar 1 level teaspoon cinnamon 1 level teaspoon mixed spice j cup milk Method: Whisk together two eggs and a scant teacup of sugar. Stir in lemon juice and crushed pineapple. Rub loz of soft butter round a large bowl and turn in the pineapple mixture. Sift flour, baking powder, spice and cinnamon with a little salt into a bowl. Mix through brown sugar and rub in butter. Cut in three-quarter cup of milk with a knife. When it forms a ball of dough, turn it into the bowl, without further mixing. Cover securely and tie down leaving sufficient room for the pudding to rise. Steam in rapidly boiling water for IJ-2 hours. Turn out to serve.