THREE PUDDINGS.

New Zealand Herald, Volume LXIII, Issue 19321, 7 May 1926, Page 7

THREE PUDDINGS.

Bishops Pudding.—lngredients: One pint milk, 3oz. ground rice, 2oz. butter, 2oz white sugar, loz. sweet almonds, one bitter almond, two eggs, orange marmalated. Method —First: Boil the rice in the milk for 15 minutes. Cool, then stir in the sugar and butter. Secbnd : Chop up the almonds, well beat the eggs, add to other ingredients. Third : Put the mixture into a buttered pic dish, cover with orange marmalade, and bake in rather slow oven about one hour. Almond Pudding.—lngredients: i-lb. flour, Jib. suet, gib. white sugar; half teaspoonful baking powder, breadcrumbs, 2oz. sweet almonds, four bitter almonds, one egg, a little milk. Method—First: Mix dry ingredients well together. Blanch, chop and pound the almonds. Chop suet finely. Second: Mix to a soft dropping consistency with the beaten egg and some milk. Put into a greased mould and steam one and a-half to two hours. Metropole Pudding.— Ingredients: Puff paste, sponge finger biscuits, loz. butter, Jj,oz. flour, half pint milk,'two eggs,.jam. Method—First: Line a pie dish with putt pastry. Spread over it a layer of jam and cover with a layer of sponge fingers. Second: Mix the flour with a little cold milk, pour over the remainder of the milk, add butter and sugar to taste. btir over gentle heat until it thickens Third: Cooi, then add yolks of eggs, wel beaten l our over the sponge fingers. Bake in' .• oven 35 to 40 minutes. Fourth: Whip whites of eggs to stiff froth, top of pudding, return to slow oven colour and harden.