Title: The ‘Sure to Rise’ Cookery Book

Publication details: T. J. Edmonds, 1914, Christchurch

Part of: New Zealand Texts Collection

License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence

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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.