GOLDEN PUDDING.
A REAL WINTER’S DISH. Take 6oz flour, 6oz suet, ’lb sultanas, I flat teaspoonful bicarbonate of soda, Goz breadcrumbs, 6oz syrup, a little grated nutmeg, 1 egg, milk and water to mix about 11 to 2 gills. Wash the sultanas, rub in a cloth, remove stalks and dry them well. Mix the soda with the flour and sieve through into a basin. Make the breadcrumbs. Skin and finely chop the suet. Add these together with the sultanas and grated nutmeg to the flour; mix well. Beat up the egg. add the syrup, and whisk together. Then add to the dry ingredients with sufficient milk and water to make a rather wet mixture. It should be about the same consistency as a cake. Put into a greased basin, cover with a greased paper and floured puddingcloth, and steam for two and a half to three hours. Turn on to a hot dish and serve with golden sauce around it.
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Wairarapa Times-Age, 8 July 1939, Page 10
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160GOLDEN PUDDING. Wairarapa Times-Age, 8 July 1939, Page 10
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