REASONABLE XMAS PUDDINGS
HE first one is a "pudding parallel" ‘" of the "Ship’s Cake." It needs no eggs, and is used exclusively by a good chef, so I’ve called it Chef’s Pudding One cup flour, 1 cup breadcrumbs, 2 cups mixed fruit, 1 cup sugar, 1 teaspoon ground ginger, 1 teaspoon spice. Boil 2 tablespoons dripping in a teacup of milk. When boiling, add 1 teaspoon baking soda (put the milk in a large saucepan, as the milk "fluffs up" when soda is added). Stir into the dry ingredients, to which has been added a pinch of salt, and steam or boil 3 to 4 hours. For a rich Christmas Pudding, add more fruit and nuts. These quantities must be strictly adhered to. The mixture will appear to be too thin, but there is no cause for anxiety, as the cooked pudding will prove. Finely-grated peel of oranges or lemons may also be added if liked. Family Christmas Pudding One large cup breadcrumbs, 114 cups flour, 1 cup shredded suet, %4 teacup brown sugar, 1lb. mixed fruit, 1 teaspoon baking powder, 42 teaspoon soda, 1 teaspoon spice, 1 teaspoon cinnamon, ¥4 teaspoon nutmeg, 1 teaspoon caramel essence, Mix all the dry ingredients in a basin, add the essence to a little milkabout quarter of a cup. Add two beaten eggs to the milk and flavouring, and mix all well together. Put into a greased basin and steam for 342 hours. ‘Makes a good, large pudding.
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New Zealand Listener, Volume 7, Issue 182, 18 December 1942, Page 15
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245REASONABLE XMAS PUDDINGS New Zealand Listener, Volume 7, Issue 182, 18 December 1942, Page 15
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