PRUNE RICE PUDDING
A TASTY DISH. Take 4oz each boiled rice and prunes, 2 table-spoonsful plum jam. a few drops of carmine. 2 tablespoonsful of warm water, loz of castor sugar. 1 teaspoenful of lemon juice. Cover the prunes with cold water, and leave them for twenty-four hours. Strain the water off and remove the stones. Butter a pudding basin, put in half the rice, then the prunes, then the remainder of the rice. Cover and steam has dissolved. Rub through a sieve, mon juice, and water in a saucepan. Stir over gentle heat until the sugar has disolved. Rub through a sieve. Return to the saucepan, re-heat, and add a few drops of carmine. Turn out the pudding, pour the sauce over, and serve.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19400607.2.106
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Wairarapa Times-Age, 7 June 1940, Page 8
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125PRUNE RICE PUDDING Wairarapa Times-Age, 7 June 1940, Page 8
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