LIGHT PUDDINGS.

Otago Daily Times, Issue 21147, 3 October 1930, Page 14

LIGHT PUDDINGS.

. GINGER COSTARD. Cut two tablespoonfuls of cystallised ginger into stripe and place them in a buttered mould. Beat together four egg yolks and two tablespoonfuls of fine sugar, flavour with a few drops of vanilla essence, and set aside. Whisk the egg whites to a froth, add them to the yolks, pour on to the mixture a pint of milk, and turn it into the mould.. Set the mould In a pudding tin containing sufficient hot water to come halfway up the sides, bake very slowly until the custard is set, and serve hot or cold. DATE AND RICE PUDDING. Cook three ounces of rice in a pint of milk, mien the rice is soft stir in two ounces of shredded suet, four ounces of raisins, four ounces of chopped elates and grated lemon rind to flavour. Finally, stir In ,, a baaten egg and half an ounce of self-raising flour. Pour into a greased mould and steam for an hour. Serve with custard sauce. STEAMED PINEAPPLE PUDDING. Take two eggs and their weight in butter, sugar, and flour. Cream the butter and £Ugar, and add the flour and beaten eggs' alternately. If self-raising flour is not used, add half a teaspoonful of baking powder. Stir in two tablespoonfuls of chopped pineapple, and a tablespoonful of pineapple syrup. Turn the mixture into a greased mould, and steam for two hours. SCOTCH PUDDING. Required: Three ounces of rice, one pint and a-half-of milk, three ounces of suet, two tablespoonfuls of sugar, one ounce of candied peel, five ounces of sultanas, and three eggs. Simmer the rice in the milk until it is .cooked and dry (this is best done in a double saucepan). Chop the suet finely and add it to the rice, together with the other dry ingredients. Beat up the eggs.,stir them in, mix well, and turn the pudding into a greased mould. Steam for three hours and serve with sweet sauce.