STEAMED PUDDING.
One table-spoon butter, 1 tablespoon castor sugar. 2 tablespoons hot water, a little milk, 3 tablespoons self-rais-ing Hour, i dessertspoon cocoa, 1 egg. ■Cream the butter and sugar thoroughly, then beat in the egg. Sift in .the Hour, then add the cocoa, blended with boiling water. Add sufficient milk to make a moist mixture. Half till individual moulds 'well greased) with the pudding mixture, cover with greased paper, and steam for from 3U to 35 minutes. Serve hot with the following glossy chocolate sauce:—l dessertspoon cocoa, 3 cup of boiling water, 6 teaspoon cornflour, 2 dessertspoons sugar, a few drops almond essence, vanilla essence, chopped almonds. Dissolve the cocoa and the sugar in boiling water and add almond and vanilla essence. Bring to boil and stir in (with a wooden spoon) the cornflour blended with a little cold water. Stir till boiling, simmer for three minutes, then serve. Pour sauce over pudding, top with chopped blanche almonds,
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WT19360603.2.22
Bibliographic details
Ngā taipitopito pukapuka
Waikato Times, Volume 119, Issue 19902, 3 June 1936, Page 4
Word count
Tapeke kupu
159STEAMED PUDDING. Waikato Times, Volume 119, Issue 19902, 3 June 1936, Page 4
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Waikato Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in