STEAMED RAISIN PUDDINGS
A DISH FOR DINNER. Sift Boz. plain flour with 11 teaspoons baking-powder and a good pinch salt; add 2 tablespoons fine white breadcrumbs and 4oz. grated suet. Form into a light dough with about 1 cup water. Roll out and spread with the following:. The grated rind and juice of 2 lemons, 1 cup sugar, 1 cup seeded raisins. Gather the dough up quickly, keeping the juice in the middle. Place in a well-buttered basin, cover with buttered paper, and steam for 21 hours. Serve sprinkled with sugar.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19401113.2.114.5
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Wairarapa Times-Age, 13 November 1940, Page 8
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91STEAMED RAISIN PUDDINGS Wairarapa Times-Age, 13 November 1940, Page 8
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