To-day s Recipe A PUDDING
A light and delicious pudding is made as follows:-—First prepare the pudding basin by greasing it thoroughly with lard and coating it with castor sugar. Rub three ounces of stale bread into fine crumbs, add two ounces of stale sponge-cake, or biscuit crumbs. Then put three ounces of loaf sugar into a small aluminium saucepan with just a drop of water. Heat gently and stir well until the sugar melts, then let it go golden brown, faking great care that it does not burn. Pour on to it half a pint of milk, and stir well over a low heat until the sugar dissolves in the milk. Remove from the fire and add the beaten yolks of two eggs, a dessertspoonful of sugar, and the crumbs. WhiiSk the whites of the eggs to a stiff froth, and fold them lightly into the mixture. Quickly pour it into the basin, and steam for an hour and a quarter. Serve with custard or other sweet sauce.
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https://paperspast.natlib.govt.nz/newspapers/DOM19350129.2.33.3
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Dominion, Volume 28, Issue 106, 29 January 1935, Page 5
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169To-day s Recipe A PUDDING Dominion, Volume 28, Issue 106, 29 January 1935, Page 5
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