CARAMEL PUDDING.
Put plenty of loaf sugar in a saucepan, let it melt till a nice brown colour; take off the fire, put in the mould (do not wet the mould) and shake well till it is well covered with syrup. Make a custard of 3eggs, 1 pint of milk; pour in and steam 1 hour. Take it up and let it stand a second or two before turnirig out. ■
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Bibliographic details
Rotorua Morning Post, Volume 1, Issue 154, 22 February 1932, Page 3
Word Count
70CARAMEL PUDDING. Rotorua Morning Post, Volume 1, Issue 154, 22 February 1932, Page 3
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