AND ITS WAYS.
SPIFF CHOCOLATE PUDDING - Ingredients: Jib flour, 6oz moist sugar, loz Bournville cocoa, soz suet, 1 flat teaspoonful carbonate of soda, •3 pint milk, few stoned raisins. Method: Well grease a basin and decorate the bottom of it with stoned raisins to form a “cap.” Sieve the flour and cocoa together. Add the suet, chopped finely, and mix well with the flour, then mix in the sugar. Boil the milk, then draw to the side and stir in the soda. Add this at once to the dry ingredients, and mix all together. Put into the prepared basin; the latter should only be about two-thirds full. (Cover securely with a paper Well greased on both sides, and steam for about four or five hours.
Turn on to a dish, and, if liked, serv-e with chocolate sauce.
Note: The above recipe can also be used for making a good, plain Christmas pudding by adding 2oz each of sultanas, currants, candied peel, etc., as desired. The fruit should be well mixed with the dry ingredients before adding the milk, etc.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/THS19320602.2.37.1
Bibliographic details
Thames Star, Volume LXIV, Issue 18512, 2 June 1932, Page 4
Word Count
179AND ITS WAYS. Thames Star, Volume LXIV, Issue 18512, 2 June 1932, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Thames Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in