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The New Zealand Railways Magazine, Volume 12, Issue 7 (October 1, 1937.)
Recipes. Puddings—Hot And Cold
Recipes. Puddings—Hot And Cold.
Pineapple Salad.
In a glass dish place a layer of finely chopped pineapple, cut up a lemon very fine, sprinkle over pineapple, then add sugar. Repeat layers if necessary. Make at least three hours before needed.
Golden Syrup Mould.
2 cups milk heated, mix together 1 tablespoon each flour, cornflour, sugar and golden syrup with one egg. Add to milk and make like boiled custard. Turn into a wetted mould and sprinkle with cocoanut.
Feather Pudding.
1 cup flour, 1/2 cup milk, 1/4lb. sugar, 2 tablespoons plum jam, 1 tablespoon butter, 1 teaspoon soda, 1 egg. Cream, butter and sugar, add egg well-beaten in flour. Dissolve soda in milk, add jam, stir well. Steam three hours.
Apple Plum Pudding.
3 cups breadcrumbs rolled fine, 1 cup tart apples chopped fine, 1 cup raisins and currants whole or chopped, teaspoon salt and sufficient water to moisten the whole. Steam two hours. Serve hot with a sweet sauce.
Half-Hour Pudding.
1 egg, 1 tablespoon butter, 1 small teacup sugar, 1/2 teacup milk. Mix all together with 1 full teacup flour and 2 teaspoons baking powder. Grease pudding basin and place 3 tablespoons jam or treacle on bottom. Put mixture on top and steam for half an hour.
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