A Five-Minute Pudding
Dear Aunt Daisy, .Here is a delicious pudding-ideal for those occasions when an unexpected guest arrives just before dinner, and you frantically wonder if there’ll be enough to go round. It is really a sponge-roll, and although the ingredients may seem all wrong as far as the measurements are concerned, they really are all right. The tin in which you cook it must be large (I use a large meat-tin)-for although the mixture barely covers the bottom, yet in cooking it swells and swells and nearly fills the tin. Put 4% cup flour, 4% cup sugar, 2 flat teaspoons baking powder and a pinch of salt into a bowl. Drop in 2 eggs, and beat with a spoon until mixture is smooth--about 2 minutes. Grease and flour a large tin, and also line the bottom with a greased and floured paper. Pour the mixture in. Cook in a moderate even (350 to 375 degrees, top element off, bottom low), for 5 minutes, Turn the cake out on to a paper sprinkled with icing sugar. Spread with warmed jam and roll up quickly. Serve immediately with sweet sauce. This makes a good jam-roll for afternoon tea, but only
if eaten the same day as made.-
Jean
(Christchurch):
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440324.2.43.3.1
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New Zealand Listener, Volume 10, Issue 248, 24 March 1944, Page 23
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Tapeke kupu
209A Five-Minute Pudding New Zealand Listener, Volume 10, Issue 248, 24 March 1944, Page 23
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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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