Kitchen and the Table

Hawera Star, Volume LIV, 4 May 1935, Page 12

Kitchen and the Table

1 TESTED RECIPES FOR THE SUMMER 3 / -

Notes by Miragia. Reasons Why Boiled Puddings Turn Out Heavy

JWIORE than probable you have gone wrong with the mixing. In making a sponge pudding you have to observe the same rules as for making a sponge cake. The butter and sugar must be creamed together first until they are really creamy.. When the weather is cold do this over a pan of hot water, using the back of a wooden spoon. Then the eggs are beaten in—and don’t be content to just mix them in; beat them really vigorously for at least ten minutes. Then see that your flour is really dry and free from lumps; and fold it into the mixture lightly. Folding means lifting the mixture gently on the back of the spoon and, while the mixture is lifted up, sprinkling the flour into the folds. Don’t stir or beat at this stage. When all the flour is folded in smoothly, give a few quick beats befoi’e turning the mixtui'e into a basin. A sponge pudding should not be too stiff; it should flow easily from the back of the spoon. It is better to err on the side of being too thin rather than too thick. The quantity of flour for sponge pudding for two people may seem very small to you, but don’t be tempted io be over-generous with it; you will never get a really spongy pudding from a heavy flour mixture.