TWO PUDDINGS

New Zealand Times, Volume LIII, Issue 12609, 20 November 1926, Page 10

TWO PUDDINGS

Bakewell Pudding.—Short or puff pastry, jam, 4cz of butter, 4oz of sugar, loz of freshly-ground almomls, the yolks of 5 eggs, and the whites of 2 eggs. Line a pie dish with pastry and cover the bottom with some good preserve, such as strawberry or apricot. Dissolve the butter anil mix into it the sifted sugar and ground almonds; then work in the egg yolks and then the sti*flv whipped whites, and when it is weTi mixed‘fill the dish with the mixture and bake for an hour in a moderate oven. If a more economical pudding is required, cover the layer of preserve with a rather liquid form of Genoese pastry. Sponge Pudding.—Some cooks will not believe that a light sponge purldinu can lie made with one egg, but it can - ,’and is a great standby when eggs are dear. 1 egg, 1 teacup of flour, a teaspoonful of baking powder. 2oz of caster sugar. 2oz of butter, half teacupful of milk, a pinch of salt. Cream the blitter and sugar, add the egg and heat well; mix the flour, baking powder and salt together, add lightly to the egg mixture, alternately with tho milk. Put into well-greased castle pudding moulds and bake from 10 to lo minutes in a fairly hot oven. Turn out on a hot dish and linnd jam sauce with the puddings or pour it over them. This mixture, may he put into one. large mould, if preferred, but then it takes from 20 to 30 minutes to cook. Custard or chocolate sauce may take the place of inm sauce, or hot golden syrup, or ginger syrup with preserved j ginger cut un in it.