PUDDINGS.

New Zealand Herald, Volume LX, Issue 18565, 24 November 1923, Page 6 (Supplement)

PUDDINGS.

The orthodox plum pudding is still the crowning glory of an old-fashioned Christmas dinner, and hence, although it is not the most seasonable fare for a midsummer Yuletide, there are many who, out of reverence for its ancient associations and traditions, do not cafe to dispense with it.

Christmas Plum Pudding (rich) Mix together ilb. finely chopped suet, soz. ;of breadcrumbs, 3oz. of finely-sifted flour, 60s* currants, gib, of stoned and halved raisins, 6oz. of mixed candied peel, loz. of chopped sweet almonds, 4oz. of Demerara sugar, half the grated rind and juice of a lemon, half a grated nutmeg, and a little mixed spice. Beat up three eggs -with a dessertspoonful of brandy, and add this to the other ingredients, with enough milk to mix it well. Boil eight hours or more in a well-greased mould. ' Pour a little brandy, rum, or other spirit round it and set it alight as it is sent to table. Serve with almond sauce.

Sago Plum Pudding: One cup breadcrumbs, one cup sugar, £ cup raisins, i cup sultanas, J, cup mixed peel, one teaspoonful butter, one teaspoonful carbonate of soda, /four large tablespoonfuls sago, one egg, essence of lemon. Soak the sago overnight in a cup of milk. Next flay mix it with the other ingredients and the beaten egg, and boil for two hours.

Economical Pudding:—Tho • following < recipe was used by an English food exj pert, who, daring the war-shortage gave j courses of lessons on practical, economical. ! and nutritious cookery£lb. suet, three tablespooosful treacle, £lb. raisins, -ilb. ' currants, jib. breadcrumbs (brown bread if possible), ijlb. flour, two eggs well beaten, 2oz. mixed peel (finely chopped), : one teaspoonful mixed spice, one teaoupful milk, ilb. carrots (grated), 4lb. apples (grated), Alb. sultanas, 2oz. ground nuts or almonds. Mix all the dry ingredients. ! Add the eggs and milk. Put into two or I three greased basins (according to size lof pudding required). Cover v/ith greased j paper. Steam six to eight hours. A I little of this pudding is by no means too j rich for nursery folk.