BAKED RAISIN AND WALNUT PUDDING

Press, Volume CI, Issue 29901, 15 August 1962, Page 3

BAKED RAISIN AND WALNUT PUDDING

IBy

ELIZABETH!

Here is a delightful steanied-typed pudding which may be mixed ready in the morning, left in a covered casserole and given one hour baking in the oven while the rest of the dinner is prepared. The result is a delicious, spicy raisin and walnut sponge pudding.

Serve it if you can with the special lemon sugar sauce given; if not, a squeeze of lemon juice and plain sugar will do instead.

Ingredients: I%oz melted butter 1 cup flour J teaspoon soda 1 teaspoon cinnamon % teaspoon mixed spice % teaspoon salt % cup milk l-3rd cup golden syrup 3oz seedless raisins 2oz crumbled walnuts Method: Sift flour, soda, cinnamon, spice and salt into a bowl. Add raisins and walnuts, then pour in melted butter, and milk and syrup warmed together until blended. Blend to a rather liquid mixturts. Butter an ovenware dish with a lid and turn in the mixture. Cover and bake for one hour at 340 degrees.

LEMON SAUCE Ingredients: l(4oz butter 1 cup castor sugar 6 teaspoons lemon juice 1 egg yolk 1 whipped egg white Method: Cream butter into sugar and beat in egg yolk, then lemon juice. Whisk egg white stiffly and fold through.