Recipes (illustrated baking booklet, 1930)

(Regulo Setting No. 6) GINGER PUDDING. Mix well the contents of one large packet of Green’s “ Jinjaleena,”’ 4 ozs. Suet or Butter, 1 oz. Candied Lemon Peel, 1 Egg (well beaten), about 4 pint of Milk and a pinch of Salt. Put into a buttered basin and steam for about 4 hours. Serve with Green’s Custard or sprinkle with Castor Sugar. When using a small packet of Green's “ Jinjaleena,”’ follow the Directions showing on the side of the packet. CASTLE PUDDINGS. INGREDIENTS.—1 packet of Green’s Sponge Mixture, 2 Eggs, 2 or 3 ozs. Butter, a good pinch of Salt. METHOD.—Whisk the Eggs thoroughly together with the Salt, add the Sponge Mixture gradually and beat well to a smooth batter, then add the creamed Butter and again beat well. Grease and Flour 14 Castle Pudding Tins, and put about a dessertspoonful of the Batter into each. Bake for about 10 minutes in a moderately hot oven. Serve immediately with Green’s Custard or hot Jam. (Regulo Setting No. 5) THATCHED HOUSE PUDDING. INGREDIENTS.—1 packet Green’s Lemon Sponge Mixture, 2 ozs. Flour, 3 ozs. Butter, 3 Eggs, 1 Lemon, 2 tablespoonsful hot Apricot Jam, 1 oz. finely Chopped Almonds, a good pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Cream the Butter and add by degrees, first a little of the dry ingredients and then some of the well-whisked Egg until all is used up. Add the grated Lemon Rind and about a tablespoonful of the juice and beat all well together. Grease a Pie-dish with Butter, pour in the mixture and bake in a moderate oven for 20 to 30 minutes. When done, spread the hot Jam over the top and sprinkle with the Chopped Almonds which should previously be baked to a light brown. (Regulo Setting No. 5) SPONGE PUDDING. (A Steamed Pudding with a delicious Lemon Flavour). INGREDIENTS.—1 packet of Green's “Brytona”’ Pudding Mixture, loz. Butter or Margarine, 1 medium size Egg, 2 tablespoonsful of Milk. METHOD.—Empty the contents of the packet into a bowl, and rub in the Butter or Margarine. Whisk the Egg well with a pinch of Salt, and then add the Milk. Stir into the dry ingredients, and beat to a smooth consistency with a wooden spoon. Well grease a basin (about 14 pint size), put in the Mixture, and cover with a piece of greased paper. Tie _ down securely, and steam for one hour. Serve plain, or with hot Jam, or a hot Custard Sauce made with Green’s Custard Powder. IMPORTANT.—It is essential that the water is boiling before commencing to steam the Pudding, and it must be kept boiling the whole time. Be certain that the water does not get into the basin, and if more is required, add boiling water. (See Coloured Illustration on page 29). ORANGE PUDDING. INGREDIENTS.—1 packet Green’s Orange Sponge Mixture, 2 ozs. Flour, 3 ozs. Butter, 2 Eggs, the Juice and Grated Rind of 1 Orange, and a good pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Cream the Butter and add by degrees, first a A SUGGESTION.—Use Green’s Custard as a Sauce with all Steamed Puddings. It is delicious! little of the dry ingredients and then some of the well-whisked Eggs until all is used up. Gradually stir in the Rind and Juice of the Orange and beat all well together. Put the Mixture into a well greased 2-pint basin, cover over with greased paper and tie down. Steam for an hour and a half and serve with Green’s Custard, hot. SUET Puppincs.—To lighten plain Suet Puddings, use three heaped _teaspoonsful of ‘“‘ Raiseene’’ to each pound of Flour. . lo BELGIAN INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, ¢ 1b. Breadcrumbs, + Ib. Suet, 2 ozs. Flour, 2 tablespoonsful Marmalade, 1 Egg, 1 Saltspoonful of Salt, 8 tablespoonsful of Milk. METHOD.—Mix the Sponge Mixture,, PUDDING.