SUCCESSFUL PUDDINGS.

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

SUCCESSFUL PUDDINGS.

That the proof of the pudding is in the eating is a- well-known saying, and, how anxiously the amateur cook turns out the boiled or steamed pudding to see if it is light, dry, and spongy, 'as it should be. and nob a heavy moist, sodden mass. If you boil your puddings, see that the water is absolutely boiling when the pudding goes in, and keep it boiling the whole time. If it reduces much, more boiling water must ■be added. The cloth the pudding is tied in must be scalded and floured well. • However, it is better to boil it in a basin, and to tie a scalded floured cloth over it. Make a pleat in the cloth to allow of the pudding rising, or it will become heavy.

A boiling-pudding must fill the basin, or the water will get into it and make it sodden. 'Therefore, if the pudding does not quite fill it put. some pieces of breadcrust on the top before tying on the cloth. If possible, however, steam the puddings, as a steamed pudding' is drier than a boiled one. \ The " basin Heed not bo full, but should 'allow space for it to rise. Cover the top with greased paper. The water must boil in tho pan under the steamer the whole time, and more boiling water be added if necessary.

To achieve the desirable result a certain amount of car® is necessary, and the following rules should be observed — I. —Put the pan of water on the fire to boil before beginning to make the pudding.

ll.Grease the mould or basin, and paper for covering the same.

111. —Weigh or measure all the ingredients carefully. Prepare and mix all the dry ingredients before adding any moisture. Do not add too much liquid to the pudding, it should be just moist enough to drop heavily from a spoon.

IV.— the ingredients vary thoroughly, and put at once into the prepared mould.