RED PUDDING.

Otago Witness, Issue 2325, 22 September 1898, Page 53

RED PUDDING.

Take two eggs, their ..weight in flour, sugar, and butter, two tiblespdonfuls of raspberry ison and one eggspoonful of carbonate of soda. Put the butter aud sugar in a basin and beat it to a thiu cream, add the jam. then the eggs well beaten, and lastly the flour, soda, and a pinch of salt. Mix all thoroughly, pour into a buttered mould, and steam for two hours. The water should be kept boiling hard, so that the steam is at high pressure. "When done, turn out and serve with red wine sauce, poured round the dish, hut not over the pudding. To Ihe red wine sauce: Take a good half pint of any red -wine, heat it gently, and add the thin paring of half a lemon and a small piece of stick cinnamon. When the wine is at a boiling point, take off the fire, put the lid on the saucepan, and set away on one side for a quarter of an hour to extract the flavour of the peel and cinnamon. When wanted, take out the flavouring, sweeten the wine to taste, and thicken slightly with a teaspoonful of maizena, previously moistened with a little cold water.