FOR THE PUDDING-COOK
It is well to be always on the safe side when cooking boileti puddings. It never hurts them to cook: longer than the time stipulated in the recipe book. On the other hand, they are liable to be painfully indigestible and unpleasantly “soggy” if not cooked long enough. Boiled or steamed suet puddings need at least from two and a-half to three hours’ steady boiling; an extra hour might be allowed the steamed ones.
Allow two and a-half to three hours in a very moderate oven for a rice or tapioca pudding. Sago cooks in half that time. Ground rice or semolina should bake for about an hour. Always be sure to use enough milk to prevent the puddings drying up too much. Remember, too, that the oven must invariably be moderate.
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Bibliographic details
Sun (Auckland), Volume II, Issue 378, 12 June 1928, Page 5
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135FOR THE PUDDING-COOK Sun (Auckland), Volume II, Issue 378, 12 June 1928, Page 5
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