STEAMED PUDDINGS FOR COLD WINTER DAYS

Hawke's Bay Herald-Tribune, Issue 143, 5 July 1937, Page 14

STEAMED PUDDINGS FOR COLD WINTER DAYS

Steamed puddings are tempting faro for cold winter days and they have the great advantage that they are casily made especfially rs they are mixed and put on to cook before tho Test of the dinner Has to be considered. When steaming puddings the basin must be well greased and must not be more than three-quarters full, being covered with greased paper. The boiling water must not reaeh inore- than halfway up the basin. When boiling your pudding the mixture must be put in a greased basin which must be filled to the top and be 1 edvered with a cloth wrung out of boiling water; floured and then firmlv tied at each end. The water in tho saucepan must _ be boiling. and must cover the pudding, more boiling water being added as required. The mixture prepared as above may be bo-iled in a cloth, in which case the pudding will be in the shaue of a ball or long roll. For both methods the saucepan must be kept covered. PLAIN SUET PUDDING. Ingredients: 4ozs. flour, pinch of salt, l^oz. iinely chopped suet, | teaspoonful of baking powdei, cold water to mix to a soft dough. Method; Mix all tho ingredients together and boi-1 or steam for 1$ hours or a little - longer — turn out and serve with jam or syrup sauce. Thiie mixture can Be made lighter and richer (1) by using 2ozs. of breadcrumbs and 2ozs. of flour, (2) by increasing the suet to 2 or 3ozs., (3) by using milk for mixing, (4) by addiug a beaten egg. Vary your pudding as follows: — A. — Ginger pudding. Add 1 teaspoonful of ground ginger to the dry ingred'ients." Add • J gill of syrup to the liquid for niixing. ' Serve with syrup sauce. B. — Marmalade pudding. Add loz. of sugar to the dry ingredients. Add 2 tablespoonfuls of marmalade and $ gill of milk for mixing. Serve with marmalade sauce. C. — Fig or date pudding. Add loz. of eugar and 2oz3. of chopped figs or dates to the dry ingredients. Serve with flg sauce or sweet whito sauce. D.— Dried fruit pudding. Add 2ozs. •uhanas, raisins or currants, Joz. chopped candied peel, and loz. of sugar to the dry ingredients. (This may be « placed in a shallow greased tin and baked). Serve with sweet white sauce.