baking tin with the pastry, extend- ing it up the sides to make a j-inch rim. Arrange slices of apple and whole cherries in even rows on the pastry, sprinkle with the water, and bake in a moderately hot oven (400° F.) for about 10 minutes. Spread the jelly over the fruit, and return the pastry to the oven for a few minutes. Cool, and cut up. i) HONEY BEAR TART 4—6 oz. Cakeoma shortcrust pastry (2-3 oz. Cakeoma, etc.) 34 tablespoons honey l medium-sized apple, finely chopped 2—3 tablespoons breadcrumbs✪ Honey Bear Tart Line a plate or shallow baking tin with the pastry. Melt the honey, mix with the apple and_ bread- crumbs and spread the mixture evenly on the pastry. Bake in a moderately hot oven (400° F.) for about 15—20 minutes. BUTTERSCOTCH MERINGUE PIE 8 oz. Cakeoma shortcrust pastry (4 oz. Cakeoma, etc.) oz. margarine oz. sugar pint milk tablespoons Cakeoma eggs oz. caster sugar✪ Butterscotch Meringue Pie Make the pastry as directed on page 25, line a pie plate with it and then bake it in a moderate oven (375° F.) about 10 minutes. Melt the margarine in a pan, add the sugar, dissolve, and heat till golden. Add milk and bring to the boil, to dissolve the caramel. Blend the Cakeoma with a little extra milk, add to the caramel and cook for 2—3 minutes; cool slightly and beat in the egg yolks, then pour into the pastry case. Whisk egg whites till stiff and fold in caster sugar. Pile on the butterscotch and bake in slow oven (320° F.) about 4 hour, till lightly browned. tna I fave Po Serve cold. AAP LAMA MMMM 8° AMA AM MMMM MY LRP MALI Map Be ie nee oe. OGLE DPGR HE "3 ee ARPOOLMMAM y EVERYDAY PUDDING RECIPES PLAIN SUET PUDDING BASIC RECIPE 8 oz. Cakeoma A pinch of salt 3-0Zz. suet | egg 5—6 tablespoons inilk✪ Plain Suet Pudding Sieve the Cakeoma and salt and mix with the suet. Add the beaten egg and sufficient milk to give a stiff consistency, and beat well. Steam or boil for 2—24 hours, or else bake it in a moderate ovén (375° F.) for about 3? hour. Variations. Add one of the following ingre- dients to the basic recipe: Jam, Marmalade or Syrup: 2 tablespoons jam, marmalade or syrup, added with the egg. Fruit: 4 oz. sultanas or currants. Ginger: 2 teaspoons ground ginger Chocolate: |—2 0z. cocoa powder (3-6 tablespoons). Fresh Fruit: | |b. rhubarb or other fruit. RICHER SUET PUDDING BASIC RECIPE 8 oz. Cakeoma 4 oz. suet 2 eggs 1~2 tablespoons milk Sieve the Cakeoma, add the suet and mix with the beaten eggs and sufficient milk to give a stiff con- sistency. Beat well, and steam for about 2 hours, or bake in a moder- ate oven (375° F.) for about 45 minutes. Variations. Add one of the following ingre- dients: Jam, Marmalade or Syrup: 2 tablespoons jam, marmalade or syrup, added with the eggs. Fruit: 4 oz. sultanas or currants. Ginger: 2 teaspoons ground ginger. Chocolate: 1—2 0z. cocoa powder (3-6 tablespoons). Fresh Fruit: | |b. rhubarb or other fruit. (Prepare as required, cut- ting up and stoning plums, etc.) Jam Pudding (see Basic Recipes) Scotch Pudding JAM ROLY-POLY 4 oz. Cakeoma 4 oz. self-raising flour 3 oz. suet 4-5 tablespoons milk 2-3 tablespoons jam✪ Jam Roly-Poly Mix the Cakeoma, flour and suet with suificient milk to give a fairly stiff dough. Roll out 4 inch thick, and spread with jam. Damp the edges, roll up, pressing the sides and ends together to keep the jam in, and bake on a greased baking tray in a moderately hot oven (400° F.) for 20-30 minutes. RUBBED-IN PUDDING MIXTURE BASIC RECIPE 8 oz. Cakeoma 2 oz. margarine 1 egg About 5 tablespoons milk Sieve the Cakeoma and rub in the margarine, and mix with the beaten egg and milk to a soft dropping consistency, beating well. Steam for about 14 hours. Variations. Add one of the following: Jam, Marmalade or Syrup: 2 tablespoons jam, marmalade or syrup, added with the egg.

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baking tin with the pastry, extend- ing it up the sides to make a j-inch rim. Arrange slices of apple and whole cherries in even rows on the pastry, sprinkle with the water, and bake in a moderately hot oven (400° F.) for about 10 minutes. Spread the jelly over the fruit, and return the pastry to the oven for a few minutes. Cool, and cut up. i) HONEY BEAR TART 4—6 oz. Cakeoma shortcrust pastry (2-3 oz. Cakeoma, etc.) 34 tablespoons honey l medium-sized apple, finely chopped 2—3 tablespoons breadcrumbs Line a plate or shallow baking tin with the pastry. Melt the honey, mix with the apple and_ bread- crumbs and spread the mixture evenly on the pastry. Bake in a moderately hot oven (400° F.) for about 15—20 minutes. BUTTERSCOTCH MERINGUE PIE 8 oz. Cakeoma shortcrust pastry (4 oz. Cakeoma, etc.) oz. margarine oz. sugar pint milk tablespoons Cakeoma eggs oz. caster sugar Make the pastry as directed on page 25, line a pie plate with it and then bake it in a moderate oven (375° F.) about 10 minutes. Melt the margarine in a pan, add the sugar, dissolve, and heat till golden. Add milk and bring to the boil, to dissolve the caramel. Blend the Cakeoma with a little extra milk, add to the caramel and cook for 2—3 minutes; cool slightly and beat in the egg yolks, then pour into the pastry case. Whisk egg whites till stiff and fold in caster sugar. Pile on the butterscotch and bake in slow oven (320° F.) about 4 hour, till lightly browned. tna I fave Po Serve cold. AAP LAMA MMMM 8° AMA AM MMMM MY LRP MALI Map Be ie nee oe. OGLE DPGR HE "3 ee ARPOOLMMAM y EVERYDAY PUDDING RECIPES PLAIN SUET PUDDING BASIC RECIPE 8 oz. Cakeoma A pinch of salt 3-0Zz. suet | egg 5—6 tablespoons inilk Sieve the Cakeoma and salt and mix with the suet. Add the beaten egg and sufficient milk to give a stiff consistency, and beat well. Steam or boil for 2—24 hours, or else bake it in a moderate ovén (375° F.) for about 3? hour. Variations. Add one of the following ingre- dients to the basic recipe: Jam, Marmalade or Syrup: 2 tablespoons jam, marmalade or syrup, added with the egg. Fruit: 4 oz. sultanas or currants. Ginger: 2 teaspoons ground ginger Chocolate: |—2 0z. cocoa powder (3-6 tablespoons). Fresh Fruit: | |b. rhubarb or other fruit. RICHER SUET PUDDING BASIC RECIPE 8 oz. Cakeoma 4 oz. suet 2 eggs 1~2 tablespoons milk Sieve the Cakeoma, add the suet and mix with the beaten eggs and sufficient milk to give a stiff con- sistency. Beat well, and steam for about 2 hours, or bake in a moder- ate oven (375° F.) for about 45 minutes. Variations. Add one of the following ingre- dients: Jam, Marmalade or Syrup: 2 tablespoons jam, marmalade or syrup, added with the eggs. Fruit: 4 oz. sultanas or currants. Ginger: 2 teaspoons ground ginger. Chocolate: 1—2 0z. cocoa powder (3-6 tablespoons). Fresh Fruit: | |b. rhubarb or other fruit. (Prepare as required, cut- ting up and stoning plums, etc.) Jam Pudding (see Basic Recipes) Scotch Pudding JAM ROLY-POLY 4 oz. Cakeoma 4 oz. self-raising flour 3 oz. suet 4-5 tablespoons milk 2-3 tablespoons jam Mix the Cakeoma, flour and suet with suificient milk to give a fairly stiff dough. Roll out 4 inch thick, and spread with jam. Damp the edges, roll up, pressing the sides and ends together to keep the jam in, and bake on a greased baking tray in a moderately hot oven (400° F.) for 20-30 minutes. RUBBED-IN PUDDING MIXTURE BASIC RECIPE 8 oz. Cakeoma 2 oz. margarine 1 egg About 5 tablespoons milk Sieve the Cakeoma and rub in the margarine, and mix with the beaten egg and milk to a soft dropping consistency, beating well. Steam for about 14 hours. Variations. Add one of the following: Jam, Marmalade or Syrup: 2 tablespoons jam, marmalade or syrup, added with the egg.

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