A DOZEN PUDDINGS FROM ONE RECIPE.

King Country Chronicle, Volume XXVI, Issue 3403, 6 August 1932, Page 2

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 teaspoon of baking powder, and three ounces of sugar. Beat one egg and mix with it a cupful of sweet milk and stir into the other ingredients. Pour the mixture into a well-greased basin, and steam for two hours. Serve with custard sauce. The receipe admits of the followill variations: — After well greasing the mould put three tablespoons of jam in the base and pour the plain mixture over. Decorate the basin with raisins, sultanas or other dried fruit and shredded peel before putting in the mixture.

Add a cup of mixed dried fruit to the dry ingredients. Add chopped figs or stoned chopped dates.

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

Mix one tablespoon of cocoa with the dry ingredients in which case add two more tablespoons of milk. Before adding eggs and milk in the dry ingredients stir in a tablespoon of jam or marmalade. Mix two ounces of dessicated cocoi nut with dry ingredients. Flavour with strong black coffee or essence, and before putting in the mixture ornament the basin with chopped walnuts.