The flavor of all the varieties of fruit is greatly improved by adding some lemon or orange peel, but especially is this true of pears and prunes.
CURRANT BATTER PUDDING
- ½ lb. (2 cups) flour
- 6 ozs. (6 heaping tablespoonfuls) cleaned currants
- 3 eggs
- 1 teaspoonful baking powder
- Pinch salt
- ½ pint (1 cup) milk
- 1 teaspoonful vanilla extract
- Golden syrup
Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract.
Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour.
Serve with golden syrup.
FARINA PUDDING
- 4 ozs. (4 heaping tablespoonfuls) farina
- 1 quart (4 cups) milk
- Pinch of salt
- 3 eggs
- 3 ozs. (3 heaping tablespoonfuls) sugar
- ¼ teaspoonful grated nutmeg
- 1 cupful Sultana raisins
Boil the milk in a fireproof dish, add the salt, and sugar, and stir in the farina; cook, stirring frequently, for one hour.
Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour.