HENDY PUDDING.
- 1 cup suet (chopped)
- 2 breakfastcups flour
- ¼ breakfastcup sugar
- 2 teaspoons Edmonds’ Baking Powder (heaped)
- Jam, water to mix
Mix all dry ingredients with water to a stiff dough, which divide into three, place alternately in greased basin a layer of dough, then jam, steam 3 hours. Serve with sweet or jam sauce.
BAKED APPLE DUMPLINGS.
- 1 lb. flour (or 2 breakfastcups)
- ½ lb. butter (or dripping)
- ½ teaspoon Edmonds’ Baking Powder
- Water to mix
Pare and core the apples, fill cavity with sugar and nutmeg, roll each separately in paste, put in baking dish, and quarter cover with hot water containing half cup sugar, one ounce of butter, one tablespoonful of Golden Syrup. Baste frequently, allow three-quarters of an hour to bake, try with skewer; serve with custard or cream.
CHRISTMAS PLUM PUDDING.
- ¾ lb. flour (or 1½ breakfastcups)
- 2 heaped teaspoonfuls Edmonds’ Baking Powder
- 2 ozs. stale bread crumbs
- 1½ lb. suet
- 2 lbs. raisins
- 1 lb. currants
- 6 eggs
- 10 ozs. sugar (brown)
- ¼ lb. almonds
- ½ lb. mixed candied peel
- Salt and spice to taste
Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours.