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No. 11 (July 1955)
– 60 –

FOUNDATION RECIPE:

3 ozs. Butter, 3 ozs. Sugar, 1 Egg, 6 ozs. Flour, Pinch of Salt, 1 heaped teaspoon Edmonds Baking Powder, 1 teacup Milk (approx).

Cream butter and sugar, add egg and beat well. Add sifted dry ingredients alternately with the milk. Pour into a greased basin and steam 2 hours.

This pudding can be varied as follows:

JAM or RAISIN—Put 2 tablespoons of Jam or Raisins in bottom of basin.

DATE or FIG—Add 2 ozs, of chopped Dates or Figs to the mixture.

SULTANA or CURRANT—Add 2 ozs. Sultanas or Currants to the mixture.

COCONUT—Add 2 ozs. Coconut to the mixture.

MOCHA — Add 1 tablespoon Cocoa and 1 tablespoon Coffee Essence to the mixture.

CHOCOLATE—Add 1 tablespoon Cocoa to the mixture.

Serve with Edmonds Custard Sauce

PRODUCTS OF T. J. EDMONDS LTD., CHRISTCHURCH, N.Z.