COOK WITH ELIZABETH HOT PUDDINGS FOR COLD NIGHTS

Press, Volume CIII, Issue 30498, 21 July 1964, Page 2

COOK WITH ELIZABETH HOT PUDDINGS FOR COLD NIGHTS

A cold night will sharpen healthy appetites for a substantial pudding at the end of ,a working day, so here are two to try. One is in the glamour class, the other is a big light steamed pudding which uses up any stale cake in the tins.

ECONOMY FAMILY PUDDING

It does not matter what variety or mixture of cake is used in this recipe. So on baking day, when you are filling the tins afresh, crumb up all left-overs and turn them into this easy-to-make and economical sweet. Adjust the dried fruit to taste, according to whether it is fruit or sultana cake you are using up.

Ingredients: 2 tablespoons butter 1 cup sugar 1 egg 2 good tablespoons any jam 1 heaped cup flour 2 cups stale cake crumbs i cup raisins and sultanas 1 teaspoon soda 1 cup milk.

Method. Cream two tablespoons of dripping into one cup of sugar and beat through one egg and twotablespoons of jam. Add flour, cake crumbs, and raisins, or sultanas, or both. Dissolve soda in milk and stir in with a pinch of salt. Turn into a bowl which has been lightly greased, cover securely and steam for 1} to 2 hours.

SPICED PINEAPPLE PUDDING A baked spongy pudding with pineapple in a chocolate cinnamon sauce between it makes the week’s special. Give

a real lilt to the day by serving this pudding this evening. Ingredients: 1 large tin pineapple pieces i cup brown sugar 1 teaspoon cinnamon 2 teaspoons cocoa 3 oz flour i teaspoon baking powder i teaspoon salt 3 teaspoons cocoa I teaspoon cinnamon 1 egg 1 cup sugar 2 oz melted butter.

Method. Drain pineapple, catching juice. Make up to one cup, adding a little water if needed. Place drained pineapple in a well buttered ovenware dish. Mix brown sugar, cinnamon and cocoa and sprinkle over the fruit. Heat the juice to boiling and pour over.

Whisk one egg, add half a cup of sugar and beat until light. Fold in melted butter. Sift flour, cocoa, cinnamon, baking powder and salt and fold into the egg mixture. Spread out over the pineapple. Bake at 375 degrees for about three-quarters of an hour.