Bread and Currant Puddings—Soak some stale bread, including left-over slices of bread and butter from tea. etc., in boiling water until it is quite soft. Drain closely and beat it with a fork until it is quite fine and smooth Turn into a pudding dish. Grate an orange over it, add *.he juice of an orange, two tablespoonfuls of washed currants, and mix well together. Beat up an egg, add it to a breakfastcupful of milk and sugar to taste. Pour this over the breadcrumbs, etc., stir well, and bake in a quick oven.
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Star (Christchurch), Issue 18831, 7 August 1929, Page 12
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94Untitled Star (Christchurch), Issue 18831, 7 August 1929, Page 12
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