PRUNE PUDDING.
Required: One pound of prunes, half a cupful of castor sugar, the whites of three eggs, half a pint of cream or evaporated milk. 0 Cook and sweeten the prunes. Remove the stones, crack them and pound the kernels to a paste, adding this to the fruit which has been chopped small. Beat the egg-white s until very stiff and fold them lightly into the fruit mixture. Turn into a buttered dish and bake in a moderate oven for fifteen or twenty minutes. Serve with the whipped cream.
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Bibliographic details
Putaruru Press, Volume VII, Issue 320, 24 December 1929, Page 3
Word Count
90PRUNE PUDDING. Putaruru Press, Volume VII, Issue 320, 24 December 1929, Page 3
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