TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 839, 6 December 1929, Page 4

TO-DAY’S RECIPES

| FRUIT BATTER PUDDINGS | kJ (1) Canned fruit, ±lb of flour, j£j S los of butter, half teaspoonful of jrj kl baking powder, one egg, quarter Dj a pint of milk, one tabldspoonful of in [5 sugar. Put the canned fruit into Ln Dj a pie-dish with enough juice to K jf* come half-way up the fruit. Put Bj [jj the flour into a basin, rub the Q: 3 butter into it, as for pastry, add Qj m a tdblespoonful of sugar, and half [Jj p a teaspoonful of baking powder . q| Make a hole in the centre, put in S a the egg, well beaten. Stir with an jx| a egg-whisk, gradually adding the rQ a milk. Beat well until quite smooth, a adding a little more milk if it is a very stiff. It should be just liquid Dj enough to pour. I+it all into the K pie-dish over the fruit and bake K in a moderately hot oven for half y [q an hour. uj 5{ (2) This is a very nice pudding Dj [jj and easy to make. Half fill your ru pudding basin with bottled fruit; m take out some of the juice. Then m make a batter with one egg, ?lb qj a flour, small teacupful of milk, qJ a pinch of salt, teaspoonful of bak- S a ing powder, two tablespoonfids a a sugar, one teasponful butter. Beat a the yolks of eggs, add a little of a the milk , then the sugar and Lq K butter, and beat again for a few K Dj minutes. Then slightly fold in the Ln [n flour and milk. and lastly the K K whites of egg beaten to a stiff Qi froth, and the baking powder. Qj {“ Pour the batter over the fruit, give one stir and steam 1-1 hours . m a Serve with a sweet sauce made qJ g with some of the juice of the S