TODAY’S RECIPE
STEAMED RAISIN PUDDING Sift Soz plain flour with 1J teaspoons baking-powder and a good pinch salt; add 2 tablespoons fine white breadcrumbs and 4oz grated suet. Form into a light dough with about J cup water. Roll out and spread with the following: The grated rind and juice of 2 lemons, I cup sugar, 1 cup seeded raisins. Gather the dough up quickly, keeping the juice in the middle. Place in a well-buttered basin, cover with buttered paper, and steam for 2J- hours. Serve sprinkled with sugar.
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https://paperspast.natlib.govt.nz/newspapers/ST19400919.2.81
Bibliographic details
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Southland Times, Issue 24235, 19 September 1940, Page 9
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89TODAY’S RECIPE Southland Times, Issue 24235, 19 September 1940, Page 9
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