STEAMED PUDDING

Press, Volume CVIII, Issue 31658, 19 April 1968, Page 2

STEAMED PUDDING

(By

CELIA TIMMS)

Steamed puddings are popular with many people all the year round. In the winter they are welcomed by most of us. Here is a recipe for one which has an unusual appearance. It has a ginger flavour and is called Chariot Pudding It will yield four to six servings. You will need:— 1 cup flour 1 teaspoon bi-carbonate soda 1 teaspoon ground ginger i teaspoon mixed spice loz butter and 2oz melted butter 3 tablespoons sugar and i cup sugar 1 lemon 1 tablespoon golden syrup 1 egg 1 tablespoon milk Salt. Method: Rub the loz of butter thickly over the base and sides of a bowl or plain steamed - pudding mould, sprinkle this with 3 tablespoons of sugar, shaking fairly vigorously to coat the butter thoroughly. Choose one large or two small Meyer lemons and slice them as thinly as possible. Arrange the larger whole slices around the bottom of the bowl and around the sides near the bottom. Melt the rest of the butter, measure and pour into basin with golden syrup and quarter of a cup of sugar; beat in the egg and milk then add the sifted flour, spices, soda and salt. Mix well and spoon into a prepared bowl carefully without disturbing the lemon slices. Cover . and steam one hour and a half. Turn out on hot platter and serve with lemon sauce or custard.