1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs. preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1 teaspoonful baking powder, water.
Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.
43.—Fruit-nut Pudding No. 1
½ lb. white flour, ¼ lb. whole meal flour, ¼ lb. mixed grated nuts, 6 ozs. 'Nutter' or nut butter, 6 ozs. sugar, 6 ozs. sultanas, 2 ozs. mixed peel (chopped), 1 teaspoonful baking powder, water.
Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.
44.—Fruit-nut Pudding No. 2
½ lb. white flour, ¼ lb. ground rice, ¼ lb. corn meal, 4 ozs. chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-butter, 6 ozs. sugar, 1 teaspoonful baking powder, water.
Melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.
45.—Maize Pudding No. 1
½ lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar, ½ tin pineapple chunks, 1 teaspoonful baking powder.