PUDDINGS ALWAYS POPULAR.

NZ Truth, Issue 1180, 12 July 1928, Page 3

PUDDINGS ALWAYS POPULAR .

Some Selected Recipes For Winter Menus pUDDINGS are always popular with the kiddies, particularly these cold days.

T'HE few recommended recipes given 1 below will help to answer that ever-recurring question: "What shall I have for dinner." . ■ ' The recipes for fig and prune puddings are given m answer to correspondents. FIQ PUDDING Take %lb. of breadcrumbs, 6ozs. suet, 60z3. sugar, %lb. flgs, passed through a mincing machine; add 2 eggs, a pinch of salt and a little grated nutmeg and cinnamon. Boil for four hours, and serve with wine sauce. ■ •.'■■ • • CHOCOLATE PUDDING Required: %lb. ■ flour, 6oza. moist sugar, loz. cocoa, Bozs. suet, 1 flat teaspoon carbonate soda, % pint milk arid* a few stoned raisins. Well grease a basin and *, decorate the bottom of it with the raisins, so as to form a "cap." Sift the flour and cocoa together. Add the suet, finely chopped, arid' mix well with the flour and cocoa, then put m the sugar. Boil the milk and atir In the soda; add at once to the dry ingredients, mixing all well together. Fill the prepared basin two- thir&B full only and >cover with paper, which should be well-greassed on both sides. Steam for 4 or 5 hours. Serv« vrlth chocolate sauce or custard. •'• • • LEMON PUDDING Required: 6ozs. lard, %lb. flour, 2 lemons and moist sugar. Work the lard- into the flour, make into a paste with a little water and roll, it out to the thickness of half-an-inch. Squeeze the juice of the lemons into a cup, stir 1 teaspoon of flour into It and as much moist sugar as will make a stiff paste. Spread this mixture over the rolled- out paste, roll up and fasten the ends. Tie m a floured cloth and boil for 2% hours. Serve with sweet sauce. • # • RICE AND MARMALADE PUDDING Bring to the boil }&lb. rice, strain off the water and add one pint of milk and a piece of butter. Simmer gently until the rice is soft and thick like cream. Beat m the yolk of an egg and a dessertspoon of sugar. Pour the mixture into a well-greased pie-dish and spread on top with marmalade. Now beat the white of the egg with a dessertspoon of sugar and a pinch of salt, to a stiff froth, and pile this on top of the marmalade. Put into a moderate oven until the meringue iB brown&d and set. May be served either hot or cold and any Jam may be substituted for the marmalade.

MAFEKING PUDDING Into a pudding basin put 1 heaped tablespoon of sago and % -gill of cold water. Peel and slice 3 good cooking apples and place them on the sago. Squeeze the juice of half a lemon over : them and sprinkle thickly with sugar. Cover the basin with a plate and steam until the apples are quite soft. Serve hot or cold, with cream. FOR CAKES Oh PUDDINGS Always soak currants and sultanas m boiling water before using them for cakes, puddings, etc. It not only cleans them thoroughly, but makes them more Juicy.

liimiiiitiiiiiiiiimiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiuiiiiimiiiiiii COLD CHOCOLATE PUDDING COAX J^oz. of gelatine. Pour over it ;** one pint of boiling milk and 2ozs. 'of chocolate (broken up) ; add 2ozs. of castor sugar. Stir over the gas until smooth and then pour into a wet mould. i #■■•-.•■. PRUNE PUDDING . Required: of suet, 6ozs. flour, 2ozs. citron peel and %lb. prunes (chopped). Chop suet finely. Mix all together with a gill of milk m which is dissolved a small teaspoon of carbonate of soda. Pour into a. greased mould, which should be only twothirds full. Tie over with greased paper and steam from three to four hours. ;