PUDDING RECIPES

Wairarapa Times-Age, 6 July 1938, Page 4

PUDDING RECIPES

THESE ARE DELICIOUS.

Even the best-organised household sometimes finds a collection of odds and ends of stale bread in the breadbin, especially if the family insists always on eating fresh bread. These puddings will be found a most useful solution of the problem, what to do with the scraps on such occasions. The first is always a favourite and can be varied by the choice of a particularly well-liked jam. Queen Pudding Take 3oz breadcrumbs, 3 pint milk, 1 large egg, 2oz sugar, 3 dessertspoons jam, a small piece of butter, grated lemon rind. Boil the milk, melt the butter in it and pour the liquid over the crumbs in a basin. When cool, add the beaten egg yolk and about loz of sugar. Grease a pie-dish, put the mixture in and bake in the oven till firm. Spread the jam over the top. Make a meringue with the egg white and the remaining ounce of sugar, whisking together until they form a stiff froth. Put this on top of the jam and bake in the oven until the meringue is a faint brown. A cool oven should be used for this final touch. If a lemon flavour is desired, add a little grated rind to the crumbs before mixing with the milk. Chocolate Bread Pudding Take 2 cups stale breadcrumbs, 4 cups hot milk, 2 tablespoons grated chocolate, 2 eggs, 1 teaspoon vanilla essence, salt, sugar to taste. Soak the crumbs in hot milk. Melt the chocolate, add sugar and enough milk, taken from the bread and milk, to make a thin mixture. Mix with the soaked crumbs. Add salt, vanilla and well-beaten eggs. Turn into a well-buttered, fireproof dish and bake for one hour in a moderate oven. Serve with whipped cream or white sauce. Brown Bread Pudding Take 6oz brown breadcrumbs, 2Joz butter, 2oz glace cherries, 3 eggs, 4oz castor sugar, 1 cup milk, 2 tablespoons cream, £ teaspoon vanilla essence. Beat the butter and sugar to a cream. Stir in one whole egg and two egg yolks, then the cream, milk, crumbs, chopped cherries and vanilla, mix well and fold in two stiffly-froth-ed egg whites. Place in a greased pudding basin or mould. Cover and steam slowly till set —about one hour. Turn out and serve with hot custard sauce. Swiss Pudding Take 1 pint breadcrumbs, 2oz minced suet, 2 tablespoons water, 2oz brown sugar, 11b apples, cinnamon to taste. Peel and slice the apples into a saucepan. Add two tablespoons of brown sugar and the water. Cover and stew gently till the apples are tender. Mix the suet, crumbs, sugar and cinnamon together. Place a layer of the dry mixture in the bottom of a buttered pie-dish. Pour the apple on top, cover with the remainder of the dry mixture, fork neatly over so that the top is even, and bake from half to three-quarters of an hour in a moderate oven.