FAVOURITE PUDDINGS

Wairarapa Times-Age, 22 August 1938, Page 8

FAVOURITE PUDDINGS

FOR COLD DAYS CHILDREN WILL LOVE THEM A well-chosen dessert should always be the complement to a dinner, not an extra. In winter, food that supplies the calories necessary for extra warmth should be the aim of every thinking housewife, and these puddings, if served when a light dinner has preceded them, will be found “just right.” And how the children will love them —not to mention their fathers! It is important to see that the basin and the paper to cover the basin are greased; also the saucepan or steamer in readiness before mixing your pudding. Flavourings are also necessary as they stimulate the appetite. Steamed Chocolate Pudding. Four tablespoons melted butter, 1 cup sugar, 2 eggs, 2j cups flour, 3 teaspoons baking powder, 1 cup milk, Jteaspoon salt, 3 dessertspoons cocoa. Blend the cocoa with 2 tablespoons cold milk. Add 6 or 8 drops of vanilla essence. Mix the melted butter and sugar together with a wooden spoon. When well creamed, add the beaten eggs, the milk, and blended cocoa. Mix well; then add the dry ingredients, sifted together. When well mixed (not beaten), turn into a well-greased mould or tin. Cover with greased paper; tie on securely and steam for two hours.

Serve with the following sauce. Chocolate Foam Sauce. One cup sugar, 1 egg, 1 dessertspoon cocoa, -J-cup melted butter Jteaspoon vanilla essence, few drops almond essence (if liked). Beat the egg- well. Add the sugar and butter. Stand in a vessel of water over a fire and heat slowly, stirring all the time, until ‘the sugar melts and the' mixture thickens slightly. Then remove from the fire and add the essences.

Savoury Cheese Pudding, One breakfastcup grated cheese; 1 breakfastcup breadcrumbs; 1 breakfastcup milk; 1 level teaspoon mustard; half-teaspoon Cloudy Celery Food Flavouring; pepper and salt; 1 egg. Put all dry ingredients in saucepan with the milk; stir gently until cheese is dissolved. Beat egg yolk and add to the mixture. Lastly, add white beaten to a stiff froth.' Pour into pie dish and bake until brown. Steamed Date Pudding.

Four ounces butter, 4oz sugar, 2 eggs, Jib stoned and chopped dates, -jib flour, J-cup milk, 2 teaspoons baking powder, pinch salt. Grease a pudding basin with butter. Cut a piece of cooking paper one inch larger than the top of the basin. Cream the butter, and sugar. When well creamed, add the egg yolks and milk, mix. Add the sifted flour, salt, and baking powder alternately with the dates. Lastly, fold in the stifflybeaten egg whites. When well mixed, but not beaten, turn into the prepared pudding basin. Cover with the paper greased on- both sides. Tie securely and put into a saucepan with sufficient boiling water to come one-third of the way up the sides of the saucepan. Steam slowly for two hours. Turn on to a hot dish.. Serve with white sauce, made with 1J cups .milk, thickened with 1 tablespoon cornflour, blended with J-cup milk. Stir until it boils, and simmer 4 minutes. Add 2 tablespoons sugar and juice of half a lemon. Raisin Roly-Poly. Take Ilb flour, Ilb raisins, Jib shredded suet, salt, and water to mix. Sift flour and salt into a mixing bowl. Add shredded suet and stir till well mixed. Add sufficient cold water to make a stiff dough and roll in to a strip. Stone the raisins and cut in half. Sprinkle these over the dough, wet the edges with water, roll up, and fold in ends neatly. Scald a pudding cloth, sprjnkle it with flour and wrap round the pudding. Tie ends of cloth securely, place pudding in a saucepan of fast-boiling water, and boil from two and a-half to three hours. The water must not be allowed to go off the boil during the cooking, and the pudding must be covered with water the whole time. When cooked, remove cloth and serve with custard sauce. Tinned raspberries can be substituted for the raisins—with the juice previously strained off. Almond Pudding. Take 4oz flour, 2oz breadcrumbs, 2 eggs, 3oz ground almonds, 4oz butter or margarine, 4oz castor sugar, 2oz glace cherries, 1 level teaspoon baking powder, 3 tablespoons milk, a few blanched almonds. Sieve the flour, ground almonds, and baking powder. Cream the butter. Mix in the sugar, and beat in each egg separately. Add all the dry ingredients alternately with a little of the milk. Cut the glace cherries into four and add them to the mixture. Blend thoroughly, put sufficient into small, well-greased moulds to three-parts fill them. Cover with greased paper and ■steam for forty to fifty minutes, according to their size. Just before serving “spike” with a few coarselyshredded blanched almonds, and serve with chocolate sauce. Devonshire Dumpling. Take 31b flour, jib lard or suet, 3oz sugar, 2oz. sultanas or currants, 2oz raisins, chopped fine, or chopped dates, a good pinch salt, J-teaspoon spice, 1 teaspoon carbonate of soda, enough sour milk to mix a stiff dough. First sift the sugar, soda, and salt into the flour; then add the other ingredients, mix up quickly with the sour milk, put into a greased pudding basin, and steam for three hours. Turn out and serve with white sauce. The dumpling is generally tied in a floured cloth and boiled in this way; but the method is not recommended, because so much of the fat boils out in the water and is lost.