ALMOND PUDDING
Take the weight of two eggs in butter and castor sugar, and cream together until white and soft. Put the weight of the eggs in self-raising flour in a warm place. Beat the two eggs with the butter and sugar until creamy; adding a little of the Hour if the mixture curdles. Sift in the flour with a pinch of salt. Add two tablespoonsful of ground almonds and twelve drops of almond essence. Put in a greased basin and steam for an hour and a-half. To make a sauce, heat half a pint of milk witTi a tablcspoonful of sugar and pour over two yolks of eggs. Put in a double saucepan and stir until it thickens. Add a fe\y drops of almont essence. If liked, a few shredded, blanched t almonds can be added to the pudding mixture.
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Bibliographic details
New Zealand Herald, Volume LXXIV, Issue 22847, 30 September 1937, Page 3
Word Count
141ALMOND PUDDING New Zealand Herald, Volume LXXIV, Issue 22847, 30 September 1937, Page 3
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