SIMPLE PUDDINGS.

New Zealand Herald, Volume LXV, Issue 19939, 7 May 1928, Page 5

SIMPLE PUDDINGS.

New Pudding.—Take Jib of flour, 6oz of dripping, £lb of sugar, 1 teaspoon of baking powder, £lb of stewed figs, water to mix. Hub the dripping into the flour, add the sugar and baking powder, mix to a paste with water or milk. Pol) this out into a strip, then place the figs on and roll up. Tie in a well-floured cloth and steam for two hours.

Railway Pudding.—Mix in a basin one teacup of flour, the same quantity of sugar, one ounce of butter. Beat together three eggs with one tablespoon of milk; pour this into other ingredients as thoroughly and quickly as possible. Just before putting in the oven add one teaspoon of baking powdor, and pour in a well-but-tered tin made hot in the oven. Bake for 20 minutes, or until it feels firm in the centre, in a moderato oven. Turn out on a board, let it cool a little, cut into eight pieces, split these, spread with jam, and serve as sandwiches sprinkled with sugar. Pittencriff Pudding.—Mix together of flour, A teaspoon of cream of tartar, A teaspoon of carbonate of soda, a heaped teaspoon of sugar, and Jib of finely flaked suet; then add 1 teacup of strawberry jam and 1 cup of milk. Mix thoroughly and steam for 3 hours. The suet is much lighter and more wholesome., if grated than if chopped.