TWO PUDDINGS.
Tower Pudding. —Take lOcz self-rais-ing flour, 3oz butter, 7oz sugar, a littJe muk, 2 eggs, few stoned raisins, or glace cherries, marmalade or golden syrup. Grease,a tower, shape, mould and decorate the bottom with a few glace cherries or raisins dipped in a little melted butter. Beat butter and sugar to a cream, add eggs, well beaten, then the flour and milk, last of all, to make a nice, batter. Put into mould, cover v/ith greased paper, and steam two hours. Serve with this sauco ; Put some marmalade into a saucepan and thin down with cold water, fcou together for a few minutes, and then add a little lemon juice. Muscatel Pudding.—Take 31b self rasing flour, fib ranscatel raisins, |lb candied peel, £lb suet, ilb sugar, grated nutmeg, 1 egg, half-pint milk and water. Hub suet into flour, add sugar and_ nutmeg, then the fruit. Mis all together then add beaten egg and mix with m»k ana water. Pour into a greased piedish ana bake in hot oven for !£. hoars* with, sweet, sauca*
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19271027.2.9.7
Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19778, 27 October 1927, Page 7
Word Count
175TWO PUDDINGS. New Zealand Herald, Volume LXIV, Issue 19778, 27 October 1927, Page 7
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in