A Steamed Pudding

Lake County Mail, Issue 2, 5 June 1947, Page 3

A Steamed Pudding

It is Served with Jam Sauce

The Ingredients for the Pudding 7 ozs. of self-raising flour. 24 ozs. of fat.

2?; ozs. of sugar. 1 level tablespoonfnl of dried eggs. 2 teaspoonsful of dried milk. Water to mix. For the Jam Sauce: 2 tablespoonsful of jam. i-pint and 3 tablespoonsful water. 1 level dessertspoonful of custard powder. My Method: hub the fat into the flour, add the sugar, and sift in the dried egg and died milk. Mix all the dry ingredients together, then add sufficient water to moisten, rather more than about one-fourth of a pint will be required. Turn the mixture into a greased mould or basin, cover securely with a well-greased paper, and steam for about one hour and a-half. When ready, turn it on to a hot dish and serve with the jam sauce. If liked, the pudding may be topped with a few blobs of jam. To Make the Jam Sauce: Measure the jam into a saucepan, and gradually stir in the water, reserving about a tablespoonful to mix the custard powder. Bring the jam and water to the boil,- and stir it into the custard powder, the latter previously mixed to a smooth paste, then return it all to the saucepan and boil up. If liked, the sauce may be coloured with a little cochineal.