FRUIT PUDDINGS

Wairarapa Times-Age, 6 September 1939, Page 8

FRUIT PUDDINGS

FOR COLD WEATHER. Here are also two or three cold weather fruit puddings that are always popular. Banana Tarts Six bananas, juice half-lemon, two tablespoons sugar, shortcrust. Peel bananas and mash well. Add the sugar and lemon juice. Make the shortcrust and roll out into a thin sheet. Cut into rounds with a fluted cutter, and line deep patty tins with the rounds. Half fill with the mixture and bake in a moderate oven 10 to 15 minutes. Serve at once with boiled custard; or they are delicious with a little meringue on top. Steamed Pineapple Pudding Take 3oz stale sponge cake, a small tin pineapple, three dessertspoons sugar, two eggs, one and a-half gills milk. Drain the pineapple. Put it through the mincer, and then make it tip to half a pint with some of the syrup. Crumble the sponge cake finely and mix with the prepared pineapple. Separate, the eggs. Beat up the yolks, add the milk, then stir into the pineapple, etc., with the sugar. Whisk the egg whites to a very stiff froth and fold in lightly. Turn the mixture into a well-buttered mould, cover securely with a buttered paper, and steam for about one and a-half hours. The water should simmer, not boil fast, and should not reach more than half-way up the mould. When cooked turn out carefully and serve hot or cold. If liked, the remainder of the syrup can be heated, coloured with a few drops of cochineal ®nd poured round the pudding. Steamed Orange Pudding Two ounces butter, two ounces sugar, one egg, grated rind of one orange, two tablespoons orange juice, four ounces plain flour, half-teaspoon carbonate'’of soda. Cream butter and sugar, add orange rind, then gradually beaten egg, then orange juice and wellsifted flour and carbonate of soda. Pour into a greased mould, cover with greased paper, steam for one and threequarter hours. , Remove from steamer and turn on to a hot dish. Serve with orange sauce. Orange Sauce. —Six tablespoons water, six tablespoons orange juice, grated rind one orange, one tablespoon sugar, 1 dessertspoon arrowroot. Blend arrowroot with a little water. Place remainder of water, juice, rind and sugar on to boil. When almost boiling pour on to blended arrowroot. Return to saucepan, stir till it boils, cook for one minute, and pour into a hot sauce-boat and serve.