THREE STEAMED PUDDINGS.

Otago Witness, Issue 2572, 1 July 1903, Page 71

THREE STEAMED PUDDINGS.

Yankee Pudding. — One egg and its weight in butter, breadcrumbs and fiour, one teaspoonful of carbonate of Eoda, two teaspoonsful of marmalade, two teaspoonsful of any jam. Warm the butter till it has just oiled. Beat up the egg, lnd stir <t briskly in. Add the flour, crumbs, marmalade, and jam, and mix well. Next quickly stir m the carbonate of soda. Have ready a> well-buttered ba-sm . put in the mixture ; twist a piece of buttered paper over the top. Stand in a steamer, and steam, for one hour and a-half. Turn out carefully, and serve witfn jam or sweet sauce.

Treacle Sponge. — Mb flour, half a teaspoonful of carbonate of soda, Joz ground ginger, Jib suet, one egg, one gill of treacle, we gill of milk. Mix together the flour, soda, and ginger. Chop the suet finely and add it. Beat up the egg and mix into it the milk and treacle. Well grease a pudding basin ; mix the egg, etc., with the dry ingredients; pour the mixture into the basin, and cover the top with a piece of greased paper Stand the basin in a saucepan with boiling water xj come halfway up the basin, and steam for two hours. Turn out carefully, seive with sweet snuce. Marmalade Pudding. — Jib breadcrumbs, J-lb suet, 2oz chopped peel, juice and rind of one lemon, six tablespoonsful of marmalade, one egg, half a gill of Tnilk, marmalade sauce. Chop the suet finely , mix the crumbs and suet, add the peel and grated lemon rind. Put the marmalade and lemon juice in a. basm,' then add the egg and milk, mix well. Add these to the dry uigredienU, well greape a pudding basin ; put in the mixture. Twist a piece of greased paper over the top. Stand the bqsin in a saucepan of boding watur to come only halfway up the basin . steam for two hour* and a-half. Take off the greased paper, turn the pudding on to a hot dish Sprinkle a. little castor sugar on the top, and pour the marmalade 3auce round.

THEEE BAKED PUDDINGS

Date Pudding. — Six stale sponge cakes, 4oz dates, ljoz castor sugar, the grated rind' of one lemon, two eggs, milk to soak c»kes. Souk the oakes in enough milk to moisten them. Stone the dates and. cut them in strips. Beat up the cakes with the fork, add the dates and lemon rind and the eggs, after well beating them. Slightly butter a picdifeh, pour in the mixture. Bake in a moderate oven about half an hour. If j'QU wish to make a more damtylooking dish, whip the whites of two or three eggs to a. very stiff froth, flavour with vanilla and castor sugar, heap on the pudding; put it back in the oven m a very cool pnrt till it is a. very pale brown. If liked, spnnklo over the top with pink sugar or "hundreds and thousands."

Baked Chocolate Pudding.— One pint of milk, two eggs and one extra yolk, two tablespoousful of chocolate, one tablespoonful of cornflour, two tablospoonsful of castor sugar, half a teaspoonful of vanilla. Chop the chocolate up small. Boil it till smooth in a quarter of a pint of milk. TW-nr the cornflour smoothly and thinly with, two taMespoonsful o£ milk , add the- rest of the milk to tho chocolate; stir till it boils. Draw it aside to cool. Separate the whites and yolks of tho eggs. Beat up the yolks, and when the mixture of milk, chocolate, etc., is a little cold add them to it; stir well. Flavour with the vanilla. Pour ail in a buttered piedish. Beat the whites to a very stiff froth , add. th© sugar lightly. Heap this over the top of the pudding. Bake very slowly till p pale biscuit colour. Serve at once.

Semolina Pudding — 2oz semolina, one egg, one pint of milk, loz pngnr Bmpe out a panwith cold water, ttus helps to present the milk

burning. Now pour in the milk. When it boils sprinkle in the senolina. Stir all the time till it becomes thick, then simmer foT six minutes. Let it cool, grease a piedish.; separate the yolk and white of the egg. When the contents of the pan are cool enough stir in the sugar and the yolk of the egg. If tEe mixture is too liot the egg will curdle. Next beat the white of the egg to a, stiff froth ; pour the semolina into the piedish, and stir the white of egg lightly in. Bake in a moderate oven till a very pale brown. Serve immediately

LEMON DUMPLIXG,

Half a pound of crumbs, Jib suet, Jib sugar, two lemons, one egg, quarter of a pint of milk. Well butter some sma.ll cups. Mix the chopped suet with the crumbs, sugar, and granted lemon rind. Beat np and add the egg, also the strained lemon juice and milk. Fill the cups quite iulli and tie small scalded and floured cloths over eoclu Put them, into fastboiling water and boil for an hour. Removo the cloths, turn out the puddings on to a hot dish. Diedge with a little castor sugar, and serve plain or with any sweet sauce.

BANANA TBIFLE,

Six bananas, one orange, half a lemon, /six penny sponge cakes, strawberry jam, half a pint of good custard, half a pint of cream, Soz almonds. Peel the bananas and cut them into quarters lengthways. Slice the cakes tiimly, and spread each piece with some jam. Peel tho orange aaid lemon, and cut into small dice, taking out all pips. Grate the lemon rind. Put a layer of the cakes into the glass d-:sh; put on them, a spoonful or two of good custard. Next put a layer of bananas and a few pieces ~of orange and lemon rind. Continue these -till the dish is mealy filled up. Pour over the rust of the custard "ft hip the cream, and heap it all over the; top. Shell the a'.monds, and stick them in rows over the cream. Serve as cold as possible.

STONE CREAM.

Three-qua.rt:rs of an ounce of French gp'.atiue, one gill of hot water, the grated nnd of one kmon, 2oz castor sugar, either a glass of sherry or one ta-blespoonful of vaml'a or brandy, half a pint of thick cream, stewed fruit o-r jam. Put the water and gelatine in a p«.n over the fire; aaid stir till the latter dissolves ; then add the lemon rmdi, sugar, and flavouring. "Whisk the crecai till firm. When the gelatine feels warm to youi finger strain it into the whipped cream. Mix well. Put a thick layer of jam or fruit at the bottom of a glas3 dish. Then pour the cream smoothly over. Leave till cold. Decorate with crystallised fruit or little heaps of red currant jelly.

CHOCOLATE SPONGE,

Three ounces of chocolate, a Little vanilla, four whites of eggs, half <v pineapple, two tablespoonsful of water. Cut the chocolate up small. Put it aud the water in a small saucepan, and stir over tha fire till it is ali melted and free from lumps. Add a few drops of vanilla, and let it cool while you beat up the whites of eggs to a very stiff froth When this is done mix iv lightly, but thoroughly, the chocolate ; heap up loughly in a pictty dish. Remove the "eyes" fiom the pineapple, and cut it into neat squaies. Put a bolder of these all lomid the "sponge," aud, o«\e at once.