THREE GOOD PUDDINGS.
Carrot Pudding, Five ounces boiled carrots, 6oz. suet, 2^oz. moist sugar, 6oz. flour, currants, loz. candied lemon peel. Chop the suet and add it to the flour and sugar. Clean the currants and remove the stalks. Crato 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.
Chocolate Pudding. Five ounces breadcrumbs, 2oz. cocoa, 3-pint milk, 4oz. sugar, the white 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 well-beaten whiles. Put in a buttered mould and steam for an hour.
Marmalade Pudding, Six ounces 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 servo hot with a dish of hot marmalade.
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https://paperspast.natlib.govt.nz/newspapers/NZH19271112.2.218.45.17
Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19792, 12 November 1927, Page 6 (Supplement)
Word Count
211THREE GOOD PUDDINGS. New Zealand Herald, Volume LXIV, Issue 19792, 12 November 1927, Page 6 (Supplement)
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