SIMPLE PUDDINGS.

New Zealand Herald, Volume LXIII, Issue 19419, 30 August 1926, Page 5

SIMPLE PUDDINGS.

Rice Cream. —Take I pint niilk, 2 level tablespoons' ground rieo loz.' sugar, lemon rind, £oz. butter. Use a double pan, put in tho lemon rind and tj?p. milk over a gentle heat, . When the. milk is warm take out the rind, add the rice, sugar and butter. Simmer until the rice has absorbed all the milk, and it is a thick, creamy mixture. Pour into a mould and serve when cold with jam.

Hasty Pudding.—'Take 2ox. -flour, 2ox. butter, loz. sugar, 1 pint milk. 2 eggs, few di'ops vanilla or essence lemon. Melt butter without browning. Add the flour and stir until it boils and thickens. Cool three minutes &nd stand aside to cool slightly. ; Beat.'yolk of eggs and sugar together, add to the milk, etc. Turn all into a buttered piedish and bake in a moderate oven lilt firm. Spread a layer of apricot jam ovef the top and cover with the whites of eggs, beaten to stiff froth and sweetened. Put back in oven to set and brown slightly. Prune Pudding.—For this wholesome sweet take £lb. of flour, jib. of bread-, crumbs, 6oz. oi chopped suet, 6oz. of prune puree, £ teaspoonful of powdered cinnamon, a pmch of salt, 40.i, of Dem&rara sugaf, 1 teaspoonful of baking powder, an egg: and some milk. Rub aboufc £lb. of soaked prunes through A sieve, using a very little of the juia® to help to moisten the prunes while sieving them. ' Weigh the puree, sieve the flour, baking powder, cinnamon and salt, and mix them iia a basin with the suet, breadcrumbs and sugar. 'Beat up the egg with about §-gill of milk and pour it into a well in the centre of the mixture add the prune puree, and stir all well'together, adding a'little more milk should the mixture be too dry. It should, however, be kept fairly stiff. Put the mixture into a greased basin, covei* with greased paper and steam for three hours. Turn on to a hot dish and serve with custard or whito sauce. Should there be any prune pureo left over it may bo Bpread on slices of brown bread ana butter or,.' stale cake and made into sandwiches.