Heredotus Pudding
Heredotus pudding is a spicy mixture —one of the kind that the menfolk “come back" for. And note the sherry sauce! Take Jib. breadcrumbs. 41b. suet, 41b. raisins, 2 figs, -]oz. allspice, 1 egg, loz. sugar. 4 lemon, 2 tablespoonfuls sherry. Chop 'the suet finely and the tigs. Cut the stoned raisins in half, and mix all the dry ingredients to gether, with the rind of a lemon grated. Beat the egg well ami add it, and if necessary sufficient miik to make into a dough. Put into a buttered basin, cover with a scalded and floured cloth. Steam for four hours, and serve with sherry sauce, made by mixing half a pint of -water with half an ounce of cornflour into a smooth paste, and then boiling it with an ounce of castor sugar for five minutes, stirring it all the timet A glassful of sherry can be added after it has boiled. Last, but not least, Delaware pudding—which has apple and dates between its layers, of pastry crust. To make this one:— <
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https://paperspast.natlib.govt.nz/newspapers/DOM19370717.2.187.2
Bibliographic details
Dominion, Volume 30, Issue 249, 17 July 1937, Page 4 (Supplement)
Word Count
176Heredotus Pudding Dominion, Volume 30, Issue 249, 17 July 1937, Page 4 (Supplement)
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