A DOZEN PUDDINGS FROM ONE RECIPE

Shannon News, 29 November 1927, Page 4

A DOZEN PUDDINGS FROM ONE RECIPE

1. The foundation recipe is for plain sponge pudding. Rub 2?j ozs. butter into 6 oz. flour, add a pinch of salt, a heaped teaspoonful baking powder and 3 oz. sugar. Beat the egg, mix it with half a cup of new milk, and stir it into the ingredients. Pour into a well-greased basin and steam for two hours. Serve with jam or fruit-—puree sauce. This admits of the following variations when the sauce served would be custard or 1 cream. - , 2. After greasing basin, put three tablespoonfuls of raspberry jam in the base and pour plain mixture over. 3. Ornament the basin with large, stoned raisins before using plain mix-' ture. 4. Add a handful of sultanas or currants, or half quantity of e ac h to the dry ingredients. 5. Add two ounces of well washed and chopped figs. 6. Add 2 oz. chopped dates v weighed after stoning. 7.. Add rind of lemon to flour .etc., and use a little- less milk. 8. The same as above but orange instead of lemon.

9.- Mix a tablespoonful of cocoa with flour and two extra tablespoonsful of milk.

10. Before adding egg and milk to dry ingredients, stir in three tablespoonsful of strawberry jam. 11. Mix 2 oz. dessicated cocoanut with flour etc.

12. Flavour with strong, ' black coffee or •with coffee essence, and before putting mixture in the basin put in some halved, shelled walnuts.