Try these Tested Recipes from Edmonds

Te Ao Hou, September 1955, Page 63

Try these Tested Recipes from Edmonds A Steam Pudding Recipe with three different Sauces for variety PATRIOTIC PUDDING 20% Butter 20% Sugar 1 Teaspoon Lemon Rind (grated) 1 Egg 40% Flour 1 Moderate Teaspoon EDMONDS Baking Powder ¼ Pint Milk 2 Tablespoons Golden Syrup or Jam Method: Cream butter and sugar. Add lemon rind, then egg and beat well. Add sifted flour and baking powder alternately with milk. Grease a basin and add golden syrup or jam. Pour in the mixture and steam two hours. Serve with caramel. velvet or raspberry sauce. CARMEL SAUCE Caramelise 3 level tablespoons sugar. Add ½ pint of milk and stir until the caramol dissolves. Method: Mix I heaped dessertspoon of EDMONDS Vanilla Custard Powder to a smooth cream with ¼ pint of milk and stir in the caramel milk. Return to the saucepan and cook until the mixture thickens, stirring all the time. Cook five minutes longer. RASPBERRY SAUCE 2 Tablespoons Raspberry Jam ½ Pint Water 1 Hoaped Teaspoon EDMONDS Cornflour 1 Teaspoon Lemon Juice Method: Put jam and water into saucopan, bring to the boil. Mix the cornflour to a smooth cream with a little cold water. Pour on boiling jam and water. Return to the saucepan and cook a few minutes. stirring all the time. Add lemon juice. VELVET SAUCE 2 Tablespoons Swootoned Condensed Milk Pint Hot Water ½ Pint Milk 1 Moderate Tablespoon EDMONDS Cornflour Vanilla Essence Method: Stir hot water into condensed milk. Mix cornflour to a smooth cream with the cold milk. Combine the mixtures and cook in a saucepan until the mixture thickens stirring all the time. Cook 5 minutes longer. Remove from heat and add vanilla essence. These recipes have all been tested. We cannot guarantee best results unless EDMONDS QUALITY PRODUCTS are used.