A RECIPE.

Manawatu Standard, Volume LVI, Issue 165, 13 June 1936, Page 12

A RECIPE.

ONE-EGG PUDDING

A light sponge pudding, which may he baker or steamer, and can be flavoured in different ways, can be made with only one egg. The foundation recipe is:—One large egg, one teacup flour, one teaspoon baking powder, if oz. castor sugar, 2oz. butter, half a teacup of milk, a pinch of salt, a few drops of vanilla (or other flavouring). Sieve flour, salt and baking powder. Cream butter and sugar. Beat egg a iiitle, add to butter and 6ugar, alternately with the milk and beat. well. Add flavouring, then gradually fold m the flour. Place in one large or several small mounds, which have been thoroughly greased. Have water boifinor in "a saucepan, sufficient to come haTf-way up the moulds. _ Steam small moulds for from 30 to 35 minutes ; a lareg one for from 45 to 50 minutes. After taking up. leaving to shrink for a minute or two before turning out. Or the pudding may be baked'’in a. well-buttered pie-dish. Variations: If or sultana pudding add 2oz. of well-cleaned sultanas and decorate the top of mould with strips of candied peel. Chocolate nudding: Add to the flour 2oz. of finely-grated chocolate, and flavour with vanilla. Ginger pudding: Drain the syrup from some ginger and add. about two tablespoons of diced ginger to the mixture. Make a hot sauce from the ginger syrup. Lemon pudding: Flavour with essence of lemon and decorate with lemon peel.