SUMMER PUDDING.
Line a pudding basin with slices of slide bread with the crusts cut off. Fit the slices tightly together, so that there are no gaps showing, or your pudding will be spoilt. Stew some fruit, such as cherries, gooseberries and currants, with plenty of sugar and water to make juice, and when cooked put into the pudding basin. The juice will be absorbed into tlio bread. Cover the top of the pudding with bread, and then place a plate on top with some weights on it. Leave for a few hours, ar;d then with a knife loosen the bread all round. Turn the basin upside down, and your pudding will come out like a mould. It is very nice with custard sauce, or, better still, a little cream. -
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20988, 26 September 1931, Page 7 (Supplement)
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130SUMMER PUDDING. New Zealand Herald, Volume LXVIII, Issue 20988, 26 September 1931, Page 7 (Supplement)
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