A POINT ABOUT PUDDINGS.
Sometimes a cake will drop in the middle. This may bo because the cake is too rnoist. too much liquid, sugar, or fat having been used. A cake will sag, too, if tho oven is not hot enough, or if tho door has been opened and a draught let in just when tho cake is rising. Most cakes need a smart oven at the beginning; then, in the case of fruit cakes, the heat should bo gradually reduced. Small cakes, sponges, and fancy pastry need a moderately hot oven all through. A boiled pudding is sometimes heavy because the water has gone off the boil, or because cold water has been added to replenish it. It will be heavy, too, if insufficient fat is used. A light hand at pastry is an asset, but pastry can bo hard and leathery if there is not enough fat to tho proportion of Hour, or if the oven is too slow.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)
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162A POINT ABOUT PUDDINGS. New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)
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