This Week’s Recipes

Bay of Plenty Beacon, Volume 13, Issue 33, 15 December 1948, Page 3

This Week’s Recipes

Now that Christmas is just round the corner we offer recipes of a Christmas nature which • readers should find of interest. Christmas Cake Ingredients: Jib butter (or- dripping), -Jib sugar, lib plain flour, Jib currants, Jib sultanas, 2 to 4 eggs (if only 2 eggs, milk is needed), Jib almonds, Jib'mixed peel, 1 teaspoon ground cinnamon, I teaspoon spice, J nutmeg grated, a few glace cherries. Method: Bea't butter and sugar together till creamy. Add eggs, beating well in. Sift all spices with flour, add half of this to mixture of eggs, butter and sugar, Add all fruit and peel; beat well together.' Add remainder of flour; beat well again. Pour mixture into a greased tin, lined with several thicknesses of greased paper, Bake in moderate oven three hours. Lessen risk of burning by placing cake on a scone tray. , Christmas Pudding Ingredients: Jib butter (or dripping) or suet finely shredded, Jib sugar, 5 eggs (if‘less eggs are used, mil|c will be required), lib S.R. flour, or lib plain flour with 2 teaspoonfuls of baking ■ powder, Jib breadcrumbs, Jib seedless raisins. Jib currants; Jib mixed peel, J packet spice, J nutmeg (grated), 1 carrot, pinch salt, loz almonds. Method: Cream butter and sugar together. Add eggs, flour, sifted with salt, raiisns, sultanas, currants, grated carrot, cut-up peel, chopped almonds, spice, nutmeg and breadcrumbs. Mix well, put into wellgreased pudding basin, or into floured cloth. Cover basin with greased paper or the pudding cloth over basin. Steam or boil for four hours on first day, and steam one hour on day it is to be served. Serve with a good custard sauce.