A DOZEN PUDDINGS FROM ONE RECIPE.

Horowhenua Chronicle, 7 September 1932, Page 7

A DOZEN PUDDINGS FROM ONE RECIPE.

Rub two and a half ounces of butter into six ounces of flour. Add a pinch of salt, a heaped tea-spoon of , baking powder, and three ounces of •sugar. Beat one egg and mix with it a cupful of sweet milk and stir in to the other ingredients, ‘ Pour the mixture into a well-greased basin, and .£team for two hours. • Serve with' custard sauce. This recipe admits of the following 'variations;—■

After well greasing the mould put three tablespoons of jam in the base sand pour the plain mixture over. Decorate the basin with raisins, sulitanas of other dried fruit and shredded pee), before putting in the mixture. 1 ’ Add a cup of mixed dried fruits to ,t±he dry ingredients. Add chopped figs or stoned chopped -.dates.

Add the juice and grated rind of an or lemon to the flour, etc., and use a little less milk-'

Before adding eggs and milk in the dry ingredients Atir in a-tablespoon of jam. or marmalade. Mix - two ounces of dessicated cocoanut with. dry ingredients. Flavour with strong black coffee or ■essence, and (before putting in the mixture ornament'the basin with chopped twalnuts.