Cooking For 1966 COFFEE WALNUT PUDDING

Press, Volume CVI, Issue 31221, 19 November 1966, Page 2

Cooking For 1966 COFFEE WALNUT PUDDING

(By

Celia Timms)

Anyone who likes the flavour of coffee should also like this pudding. It is flavoured with coffee, contains walnuts and is served with rum/orange slices. Ingredients: 2oz butter. 4oz brown sugar. 1 tablespoon coffee essence, or 1 dessertspoon instant coffee, dissolved. 1 egg. 6oz self-raising flour. 1 cup chopped walnuts. 'f cup of milk. Pinch of salt. 2 oranges, peeled and thinly sliced. Extra loz of butter.

Rum or sherry. Method: Beat butter with brown sugar and coffee until light and fluffy. Add the well-

beaten egg and fold in the sifted flour and salt, alternatively with the milk. Add the walnuts. Fill into a wellgreased pudding mould and cover with greased paper. Steam for two hours. Melt the extra ounce of butter in a small pan and lightly saute the orange slices in it, on both sides. Pour over rum or sherry and serve these around the pudding when it is turned out. Trickle any remaining juices from pan over top of pudding. Serve with whipped cream flavoured with vanilla.