SAGO PUDDING (Without Eggs).
Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard (see direction for Custard, page 41); pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual.
YORKSHIRE PUDDING.
- 1 heaped breakfastcup flour
- 1 pint milk, good measure
- ½ teaspoon salt
- 3 eggs
- 1 tablespoon dripping
Sift flour into a basin, sprinkle salt over it, and make a hole in the middle. Break each egg separately, and stir gradually in, add sufficient milk with wooden spoon until thick batter, then add and mix remainder of milk, and allow the batter to stand for half-an-hour. Place the dripping into a baking dish, make quite hot, and pour in batter; bake slowly for half-hour. A layer of raisins put in bottom of tin before pouring in batter makes a nice raisin Batter Pudding; try this.
BREAD AND BUTTER PUDDING (Without Eggs).
Slice sufficient white or brown bread (stale) to fill a good-sized pie dish, and spread each slice thinly with butter. Grease the dish, then lay in the slices, sprinkling some currants, sultanas, and sliced candied peel between each layer, adding a little sugar and spice also. Then moisten the bread with a cup of milk. Prepare a pint custard (see direction for Custard, page 41), and pour over while hot, grate nutmeg on; bake as usual.
RASPBERRY PUDDING.
- ¼ lb. butter
- ¼ cupful sugar
- 2 eggs
- 1 teaspoonful Edmonds’ Baking Powder
- 2 tablespoonfuls raspberry jam
- 1 breakfastcup flour
Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours.