Variety Pudding
One breakfast cup of flour, 42 cup of milk, 12 breakfast cup of sugar, 20z. of butter, and 1 teaspoon of baking powder. Rub the butter into the flour, add the other dry ingredients, then the milk. Steam for about 11/4 hours.
SYRUP PUDDING.-First put some syrup in the bottom of the basin, and pour in the above pudding. JAM PUDDING. — Put the same batter in the basin, and put some jam on top. FIG PUDDING.-Add chopped figs to the mixture. DATE PUDDING. — Add chopped dates to the mixture. APPLE PUDDING. — Put stewed apples in the bottom of the basin, and the batter on top. RHUBARB PUDDING.-Put' stewed rhubarb, or any fruit, at the bottom of the bowl. GINGER PUDDING.-Add ginger to the pudding — just a pinch, and some chopped preserved ginger. This is a recipe to which you can add just whatever you like; but those are some of the ways in which you can "ring changes." I hope these recipes may be useful. Thank you very much for your good recipes, "from one Joyce to another." I hope she will see them in the Page. Here is the Potato Cake you want-at least, I hope it is.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400920.2.67.7
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New Zealand Listener, Volume 3, Issue 65, 20 September 1940, Page 45
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201Variety Pudding New Zealand Listener, Volume 3, Issue 65, 20 September 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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