Recipes (illustrated baking booklet, 1930)

Flour and Breadcrumbs together, finally adding the Suet (well chopped) and the Marmalade. Mix all together with the beaten Egg and Milk. Grease a quart basin, put in the mixture, cover over with greased paper, and steam for about two hours. BANANA SPONGE PUDDING. INGREDIENTS.—l1 Sponge Sandwich from Green's Sponge Mixture, 1 pint Custard made from Green's Custard Powder, 3 Bananas, 2 tablespoonsful Apricot Jam, the whites of 2 Eggs. METHOD.—Grease a Pie-dish with Butter, spread the Jam over the bottom and cover with sliced Bananas. Break the Sponge Cake into small pieces and beat it into the Custard. Add the stiffly whipped Whites of Eggs and then pour the mixture over the Bananas. Bake in a moderate oven for about } hour and sprinkle with Castor Sugar before serving. (Regulo Setting No. 5) HOT CHOCOLATE MOULD PUDDING. INGREDIENTS.—1 packet of Gvreen’s Chocolate Mould or Chocolate Blanc Mange, 1} pints Milk. METHOD.—Emptyy the contents of the packet of Chocolate Mould or Chocolate Blanc Mange into a basin, then out of a pint and a half of new Milk take 3 tablespoonsful (not more) and mix with the powder to a smooth paste. Boil the remainder of the Milk and pour into the basin, return to Saucepan, and boil for at least four minutes. Empty into a pie dish, and bake from ten to fifteen minutes. Serve as hot as possible, and with Cream if desired. (Regulo Setting No. 5 — TWO “QUICK” PUDDINGS (QUICKLY PREPARED BAKED PUDDINGS). SEVILLE “QUICK” PUDDING. INGREDIENTS.—1 packet of Green's “ Quick’’ Pudding Mixture, 1 Egg, 1 oz. Butter (creamed), a good pinch of Salt, 1 dessertspoonful of Marmalade. METHOD.—Thoroughly whisk the Egg, adding the Salt. Gradually add the “Quick” © Pudding Mixture; beating to a smooth batter. Mix in the Creamed Butter and the Marmalade then spread in a small well-buttered © pie dish. Bake in a moderate oven for about 20 minutes. | (Regulo Setting No. 5) (See Coloured Illustration on page 29). SULTANA OR CURRANT “QUICK” PUDDING. © INGREDIENTS.—1 packet of Green’s ‘Ouick’’ Pudding Mixture, 1 Egg, 1 oz. Butter (creamed), a good pinch of Salt, 2 ozs. of Sultanas ov Currants (soaked previously). METHOD.—Thoroughly whisk the Egg, adding the Salt. Gradually add the “‘ Quick ’’ Pudding Mixture, beat to a smooth batter, and mix in the Creamed Butter. Well grease a small pie dish and put in the Sultanas or Currants as evenly as possible. Spread the Batter over and bake in a moderately hot oven for about 20 minutes. (Regulo Setting No. 5) HOW TO OBTAIN THE BEST RESULTS when making GREEN’S * CARMELLE ?. CARAMEL CREAM PUDDING TO BE SERVED COLD. The Illustrations below show how to prepare the Caramelized Sugar for lining the mould. 1.—Boil 1 oz. Sugar (1 2.—DO NOT STIR AT ANY tablespoonful or 10 lumps) and 1 to 2 tablespoonsful of water very briskly in a small saucepan until the liquid begins to thicken. 4.—Pour immediately but Slowly into a _ heat-resisting one-pint mould (or individual moulds). STAGE in the preparation of the Caramelized Sugar. 5.—Pour in such a way that the syrup is equally distributed on the lower sides and bottom of the receptacle used. This result will be obtained by turning the mould slowly round as shown above. 3.—When the Sugar starts to thicken, reduce heat a little and allow to continue boiling gently until it turns a rich brown colour. ‘«,, <i>. Ye. __& ¢ ¢ 2 —? aan 6.—Diagram showing how the Caramelized Sugar (dark portion). should appear in the mould in the form of clear brown toffee. The mould thus treated is then ready to receive the Cream made in accordance with the instructions below. (For details of Carmelle Moulds see Inside Back Cover.) To make a ONE PINT Caramel Cream.