Puddings for this Winter

Te Ao Hou, May 1957, Page 62

Puddings for this Winter by BETTY JOHNSTON The colder days of winter sharpen appetites. Children, always hungry after school seem hungrier, and menfolk working out of doors come home at the end of the day ready for a good dinner. After a generous serving of meat and vegetables a hot pudding rounds off a satisfying meal for a hungry family. These recipes are not new but have proved their worth over a period of many years. FRUIT SPONGE 1. quart of stewed or boiled fruit 4. oz. of sugar 2. oz. of butter 1. egg 4. oz. of sifted flour 1. level teaspoon of baking powder A pinch of salt 2–3 oz. of milk Heat the fruit in an ovenproof dish. Cream the sugar and butter together and then beat in the egg. Add the sifted dry ingredients, alternating with the milk, being careful not to over beat the mixture. Pour it on top of the hot fruit and bake it in a moderate oven (350 deg. F) for about 20–30 minutes, depending on the depth of the sponge.