ASCOT PUDDING

Wairarapa Times-Age, 18 September 1939, Page 8

ASCOT PUDDING

SOMETHING EVERYBODY WILL LIKE. Take 6oz sultanas, I.J pint milk, 3oz suet, 3 eggs, 3oz rice, 3oz sugar, loz mixed peel, sauce. Stew the rice in the milk until it is very tender and has absorbed all the milk. When it has cooled a little, mix with it the finely-chopped beef suet, the sugar, the finely-chopped, mixed, candied, or orange and lemon peel, the sultanas and the eggs, well beaten and strained. Put the mixture into a wellbuttered mould or basin. Lay a buttered paper over the top, stand it in a saucepan with sufficient boiling water to reach three-quarters of the way up the mould, and boil for three hours. More boiling water must be added to that in the saucepan as it boils away. When done, turn the pudding out on to a hot dish and pour the following sauce over: —

THE SAUCE: Take lioz loaf-sugar, 3 egg-yolks, 1J gills sherry or other white wine, 1 teaspoonful lemon juice. Dissolve the sugar in the wine made hot. While quite hot stir in the beaten yolks of three eggs. Put this sauce in a double boiler and stir until it thickens, like custard, but do not let it boil, or it will instantly curdle. Pour this over the pudding; or if preferred serve in a hot sauceboat. A teaspoonful of lemon juice added is an improvement.