PUDDING “LORE”
Always thoroughly grease basins and moulds. •
Leave a pudding to shrink for a few minutes before turning it. out. Loosen it gently from the sides of the basin, put the dish over the top, reverse it lin’d remove the basin carefully. When steaming a pudding, do not quite fill the basin or there will not be room for it to rise, but in boiling one. see that it is quite full or the water will get in. Crusts of bread may be used to fill up a gap, but must be removed before the pudding is turned out.
When boiling a pu’dding' in a cloth it is a good idea t« put an old plate at the bottom of the saucepan to prevent the pudding sticking to the pan. Puddings containing custard should always be 0001101! slowly. .
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https://paperspast.natlib.govt.nz/newspapers/SNEWS19290412.2.21
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Shannon News, 12 April 1929, Page 4
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139PUDDING “LORE” Shannon News, 12 April 1929, Page 4
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