TO-DAY’S RECIPE
GINGERBREAD PUDDING.
Molt li tablespoonfuls butter, add half cup golden syrup, and heat to boiling point. Pour into a heavy mould. Strain the juice from a tin of sliced pineapple (or any other fruit), arrange the slices in the bottom of the mould, and fill up the spaces with raisins and chopped nuts. L-.; the mould stand in a warm place, while the following batter is prepared: Sift together 1J cups, flour, half teaspoon soda, one teaspoon baking powder, one teaspoon each ginger and cinnamon, quarter teaspoon each cloves and nutmeg, half teaspoon salt. Cream threo tablespoons shortening and half cup sugar. Stir in ono well beaten egg and half cup golden syrup. Add dry ingredients, mix thoroughly. Add half cup boiling water, beat well, then pour into mould over the fruit slices. Bake 30 to 35 minutes in a moderate oven. Turn out on a serving plate, fruit side up, and serve while hot.
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Bibliographic details
Manawatu Times, Volume LV, Issue 7295, 4 August 1930, Page 11
Word Count
157TO-DAY’S RECIPE GINGERBREAD PUDDING. Manawatu Times, Volume LV, Issue 7295, 4 August 1930, Page 11
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