The new Albatross recipe book

Turn out and serve with the following sauce: Thicken the juice from the tin with a level teaspoon arrowroot blended in 1 tablespoon water. Bring to the boil and the sauce will clear. Note: Uncooked peaches, apples or plums are very good when served this way. Pass custard sauce with the pudding. TREACLE LAYER PUDDING Roll out half the suet pastry (see page 7) and line a greased bowl with it. Put in a dessertspoon of treacle. Divide the remaining dough into three pieces and roll out. Lay one piece on the treacle, add more treacle. Repeat, finishing with a layer of dough. Pinch the edges. Cover the pudding and steam 2-24 hours. (Variation I. ) GINGER TREACLE PUDDING Sprinkle a teaspoon of ground ginger between the layers. (Variation Il.) JAM OR MARMALADE PUDDING Use either jam or marmalade instead of treacle. 16 FRUIT (FRESH) PUDDING Make suet crust (see page 7). Line a greased basin with three quarters of the suet crust. Fill with fruit, putting sugar to taste inthe centre. Add 2-4 tablespoons water (the juicier the fruit the less water is required). Cover with the remaining dough and pinch the dampened edges together. Cover with greased paper and steam 2-24 hours. (Variation I.) APPLE PUDDING Add 2-3 cloves with the apples. (Variation II.) RHUBARB PUDDING Add a little grated or thinly sliced orange peel, if available. Plums, pears, gooseberries, cherries and other small fruits make delicious fruit puddings. SWEET ROLY-POLY Make suet pastry (see page 7), and roll out. Spread with jam, treacle, mincemeat or marmalade, and roll up. Damp edges and pinch together. Scald a pudding cloth and dust a little flour over it. Lay the pudding on this, roll up and tie, allowing room for it to swell. Drop into boiling water and boil for 2 hours, or steam for 2} hours ina steamer. Cover with hot jam or treacle and serve. BISCUITS Biscuits and pastry have one thing in common; they should both be made with enough fat to hold them together, but with as little liquid as possible. A wet biscuit or pastry dough will give you something that is either too hard or too scone-like. Biscuits, however, need a somewhat slow oven. Pastry, on the other hand, requires a hottish oven, with as short a baking time as is necessary to cook it. ROLLED OAT SNAPS 2 oz. Albatross Self-Raising Flour 3-40z. margarine or dripping 8 oz. oatflakes (or Bonnyboy 2 tablespoons black treacle Oats ) or golden syrup 4 teaspoon salt 1-2 oz. sugar + teaspoon bi-carbonate of soda Grease a tin 94” by 114”. Mix all dry ingredients together. Melt fat, syrup and sugar ina large saucepan and cool a little, and mix the dry ingredients well in. Turn into the tin and press well down. Bake for 45-50 minutes in a moderately cooloven. (Regulo Mark Sor 350° Fahr.). Cut into small squares or oblongs. 17 (Variation) SPICE SNAPS Add 2 teaspoons ground ginger and 1 teaspoon ground cinnamon to the above mixture. GINGER NUTS 4 oz. Albatross Self-Raising Flour 4 teaspoon bi-carbonate of 1 dessertspoon sugar soda 1 rounded teaspoon ground ginger 2 oz. fat 1levelteaspoon ground cinnamon 2 tablespoons syrup Grease a baking sheet or tin ready. Sift the dry ingredients into a bowl. Melt the fat and syrup together, cool a little and stir into the dry ingredients. Pick off pieces, size of walnuts, roll them between the palms of the hands and drop well apart on to greased baking sheets. Bake for 15-18 minutes in a moderate oven. (Regulo Mark 5 or 375° Fahr.). (Variation) ALMOND NUTS Leave out the spices in the above recipe. Add 4teaspoon almond essence to the mixture and press half a blanched almond on to each “nut” before baking. DIGESTIVE BISCUITS 5 oz. Albatross Self-Raising 3-4 oz. fat Flour 2 tablespoons sugar 3 oz. medium oatmeal Milk and water 4-4 teaspoon salt