TO-DAY’S RECIPE.

Waikato Times, Volume 119, Issue 19893, 23 May 1936, Page 19 (Supplement)

TO-DAY’S RECIPE.

ONE-EGG PUDDING. 9 A delicious light sponge pud—ding, which may he baked org _ steamed. and tan in: flavoured in different \\‘uys. run he made with only one egg. The foundation recipe is:—Oue large egg. one toacun flour, one teaspoon baking powder. 202 caster sugar. 20x butter, half a teacup of milk, a pin-ch of salt, a few drops of vanilla (or other flavouring). Sieve flour, salt and bakingpowder. Cream butter and sugar. Beat egg a little, add to butter and sugar alternately wlth the milk and beat well. Add flavouring, then gradually fold in the flour. Place in one large or several small moulds, which have 'been thoroughly greased. Have water lbolling in a saucepan. sufllcient to come half—way up the moulds. Steam small moulds for from 30 to 35 minutes; a. lurge one for from 45 to 50 minutes. After taking up. leave to shrink for :1 minute or two before turning out. 01' E the pudding may he lmkcd in a Q \\‘ellvbulterml pir—Llish. \"zlriu—lions: Fur nullnnu puddingr add 20% of \\'rll—rlrum‘ll sulluims and dr‘roralo the llill nt‘ “1011111 \\llll strips of ruudird purl. tllmco~ lute pudding: Add to the flour , ‘.’oz of llnrly—urulml rllornlulc, 2 mid Iluvour \\illl mnillu. (linger » pudding: llruin Ilnz syrup from smm! ::inglur lllltl iUlll :llmnl Iwu in‘lvlcspwms ul' (“I'Wl ::ingrr lo the mixture. Mulw .1 hot sauce I'runi lliv gingrr syrup. Lemon pudding: Flavour \\'illi essence of lemon and decorate with 3 lemon pool. K 00000000000000