PUDDING RECIPES.

New Zealand Herald, Volume LXIV, Issue 19698, 26 July 1927, Page 5

PUDDING RECIPES.

Carrot Pudding.—soz. boiled carrots, 6oz. suet, 2J;Oz. moist sugar, 6oz. flour, Jrlb. currants, loz. candied lemon peel. Chop the suet and add it to the flour and sugar. Clean the currants and remove the 1 stalks. Grate or chop the carrots and the candied peel. Mix all together, put into a .greased mould, cover with a scalded and floured cloth, and boil in a saucepan of water for two and a-half hours. 1 Chocolate Pudding.—scz. breadcrumbs, :2oz. cocoa, | pint milk, 4oz. sugar, the whits of three and yolks of two eggs, vanilla essence. Heat the milk, cocoa, and sugar, and pour over the breadcrumbs. Beat the yolks of the eggs and add to the mixture, and then the wellbeaten whites. Put in a buttered mould and steam for an hour. Marmalade Padding.—6oz. breadcrumbs, 2 eggs, 2oz. candied peel, 3oz. suet, 1 lemon, 4 tablespoonfuls marmalade. Chop the suet and the candied peel into fine strips, and add them to the breadcrumbs. Beat the eggs well, add the marmalade to them and then the dry ingredients. Grease a basin, pour in the mixture, cover with a buttered paper, and> steam for at least two hours. Turn out and serve hot with a dish of hot marmalade. - Some Very Pleasant Sauces. —Boiled and steamed puddings depend upon their sauces for variety. A lemon sauce is made bv boiling half a pint of water and a cupful of sugar to a syrup, with the juice and rind of one lemon. Thicken it with three tablespoonfuls of cornflour and stir m a tablespoonful of butter before serving Marmalade can be substituted for the lemon. For cherry sauce * s y™P ° f the suear and water, and after it nas boiled for 10 minutes drop in a-quarter of a pound of dried cherries, and boil till tender Rub through a sieve and colour with cochineal. On another day you can use :dried apricots instead of cherries.