The new Cakeoma recipe book

Fruit: 4 oz. sultanas or currants. Ginger : 2 teaspoons ground ginger. Chocolate: 1-2 oz. cocoa powder. Coconut: 4 oz. desiccated coconut. RICHER “‘ RUBBED-IN ” PUDDING MIXTURE—BASIC RECIPE 8 oz. Cakeoma 3 OZ. margarine 2 eggs 1—2 tablespoons milk Sieve the Cakeoma, rub in the margarine, and mix with the beaten eggs and sufficient milk to give a soft dropping consistency. Beat well, and steam for about 14 hours. Variations. Add one of the following: Jam, Marmalade or Syrup: tablespoons jam, marmalade or syrup, added with the egg. Fruit: 4 oz. sultanas or currants. 2 — Ginger: 3 oz. chopped preserved ginger and I teaspoon brandy. ly _ Chocolate: 1 oz. cocoa powder. SCOTCH PUDDING 8 oz. Cakeoma 2 oz. margarine 2 medium-sized apples, sliced 1-2 oz. chopped preserved ginger 2 egg yolks (or | egg) 1-2 tablespoons milk 2 tablespoons syrup Sieve the Cakeoma, rub in the margarine and add the apple and ginger. Mix with the beaten egg yolks and the warmed milk and syrup to a stiff consistency, and steam for 2-24 hours. APPLE AND CURRANT PUDDING 3 oz. suet 2 medium-sized cooking apples, chopped 2 oz. currants 8 oz. Cakeoma A pinch of salt Grated rind and juice of 1 lemon 1 egg About I-2 tablespoons milk Mix the suet, apples and currants with the sieved Cakeoma and salt. Add the lemon rind and juice, the beaten egg, and sufficient milk to give a stiff consistency. Steam for about 2—24 hours, and serve with a Sweet Sauce. MINCEMEAT PUDDING 3 oz. shredded suet 8 oz. Cakeoma A pinch of salt 6 OZ. mincemeat + pint milk (approx.) Mix the suet with the sieved Cakeoma and salt, add the mincemeat and stir in sufficient milk to make a stiff paste. Boil or steam for about 24 hours. Serve with a sweet sauce. ETHEREAL PUDDING 4 oz. suet 8 oz. Cakeoma A pinch of salt 2-3 eggs 1-2 tablespoons milk if necessary 4 oz. raisins 4 oz. currants 2 oz. chopped candied peel 2-3 tablespoons apricot jam Add the suet to the sieved Ethereal Pudding Cakeoma and salt. Beat the eggs and add to the dry ingredients, with sufficient milk to give a stiff consistency. Put the prepared fruit and peel into the bottom of a wellgreased pudding basin, and place half the mixture on top.. Spread with apricot jam, then fill up with the remaining mixture. Steam for about 2 hours, and serve with a sauce. BAKED APPLE PUDDING 3-4 medium-sized apples 1-2 oz. sugar A little grated nutmeg 2 oz. margarine 8 oz. Cakeoma | egg 2-3 tablespoons milk Stew the apples in the sugar and flavour with grated nutmeg. There should be sufficient apple to cover the bottom of a pie dish to a depth of about 1 inch. Rub the margarine into the sieved Cakeoma and mix with the egg and sufficient milk to give a soft dropping consistency. Put this mixture on top of the apples while they are still hot, and bake in a moderately hot oven [30] (400° F.) for 30-40 minutes. Sprinkle with sugar before serving. ORANGE PUDDING 3 oz. margarine 8 oz. Cakeoma Grated rind of 2 oranges 2 eggs 2 tablespoons orange juice Rub the margarine into the sieved Cakeoma. Add the grated orange rind and stir in the well beaten eggs and the orange juice, then steam for about 2 hours. Serve with orange or a sweet sauce. MARLBOROUGH PUDDING 2 oz. suet 4 oz. chopped dates 8 oz. Cakeoma A pinch of salt l egg 1 dessertspoon syrup 3—4 tablespoons milk Mix the suet and dates with the sieved Cakeoma and salt. Beat the egg, warm the syrup with a little milk, and add to give a stiff consistency. Steam for about 24 hours. Serve with Cakeoma custard.. [illustration: Orange Pudding and Baked Apple Pudding] COFFEE DATE SPONGE 8 oz. Cakeoma 2 oz. margarine | egg About 3 tablespoons milk 2-4 teaspoons coffee essence 3 oz. chopped dates