The new Albatross recipe book

Well grease a pudding basin and add the jam or marmalade. Sift the flour and salt. Cream the margarine and sugar very well. Beat in the essence and then the egg. Add the flour and enough milk or water (about 2-3 tablespoons) to make a not too soft batter. Turn into the prepared pudding basin (to two-thirds full) and steam 1?-2 hours. Turn out onto a deep dish, when the jam will be capped on top. Add more hot jam sauce if desired. ( Variation) GINGER PUDDING Sift one good teaspoon ground ginger and } teaspoon ground Cinnamon with the flour, and omit the jam or marmalade. Serve with golden syrup sauce (2 tablespoons syrup to 1 table- spoon water, heated together). COTTAGE PUDDING 134 breakfastcups stewed apples (cold) 4 oz. Albatross Self-Raising Flour Pinch of salt 3 oz. margarine 1 egg 2 tablespoons sugar } pint milk Few drops lemon essence Place the apples in an oven dish. Rub the margarine into the flour and salt. Whip the egg well and beat into the sugar. milk and mix all into the flour, etc. Add the lemon essence. Pour over the apples and bake in a moderate oven for 35-40 minutes. CHRISTMAS PUDDING 4 oz. Albatross Self-Raising Flour 1 teaspoon ground cinnamon + teaspoon ground ginger 4 teaspoon grated nutmeg 4 teaspoon salt 4 oz. breadcrumbs 4 oz. shredded suet or chopped clarified fat 5-6 oz. sugar (dark brown, if possible ) 12 oz. dried fruit (sultanas, raisins, currants ) 3 oz. prunes, stoned and chopped 3 oz. chopped apples 1 oz. marmalade or chopped orange peel 3 eggs 1 dessertspoon black treacle or golden syrup 1 teaspoon liquid gravy browning 3 tablespoons liquid for mixing (milk, fruit juice, ale, stout, or cider) Sift the flour, spices and salt together. Add the breadcrumbs and suet or finely chopped fat. Add the sugar. Clean the dried fruits and cut at least half the sultanas and raisins in two to release their flavour into the pudding. Add to the flour mixture, then stir in the apples and prunes and leave overnight. Next morning beat well together the eggs, treacle (or syrup), gravy browning and marmalade (or orange peel) and stir them and the liquid into the above mixture. Mix thoroughly. Put into one good-sized basin (24-3 lb. size) or into two smaller ones. Cover, stand ona rack in a pan with water coming half-way up the basin or basins, and boil hard for the first ? hours, then a little less hard for a further hour. Give the pudding a further 3 hours boiling on the day it is to be eaten. EGGLESS PLUM PUDDING 4 breakfastcup Albatross Self- 4 cup shredded suet Raising Flour 1 cup mixed dried fruit 4 breakfastcup fine bread- 1 tablespoon chopped peel crumbs or marmalade i teaspoon salt 4 cup grated raw potato 1 teaspoon mixed spice 4 cup grated raw carrot 2 rounded tablespoons sugar Cider or orange juice Grease a pudding basin ready. Sift the dry ingredients and add the suet, then the fruit, peel, potato and carrot. Mix with a little cider or orange juice to make a not too stiff batter. Fill the prepared basin two-thirds full, cover and steam for 24 hours. DATE PUDDING 8 oz. Albatross Self-Raising 3 oz. chopped suet Flour 4 oz. stoned chopped dates Pinch of salt Milk or water to mix Mix the dry ingredients and the dates together in a bowl. Stir in enough milk or water to make a softish dough. Turn into a greased pudding basin, cover with greased paper and steam for 24-3 hours. PINEAPPLE UPSIDE-DOWN PUDDING Cream together 1 oz. margarine and 1 oz. sugar and line a pudding basin with it. Then place one drained ring of pineapple on the bottom with halved ones round the side. Turn into this the ‘' Jam Sandwich ’’ batter (see page 23) and bake for 40-45 minutes in a moderately hot oven. (Regulo Mark 5 or 400° Fahr.).