The new Cakeoma recipe book

Sieve the Cakeoma, rub in the margarine, beat in the egg and mix with the milk to make a soft dropping consistency, beating well. Divide the mixture into two and add the coffee essence to one half. Arrange the mixture in layers, sprinkling the dates in between, and steam for about 14 hours. GOOSEBERRY PUDDING | Ib. Cakeoma 4 oz. margarine 2 eggs Water, if necessary 1-14 lb. gooseberries (stewed if hard) 3 tablespoons sugar Sieve the Cakeoma and rub in the margarine. Mix with the beaten eggs (and water if necessary) to a stiff consistency. Knead, roll out, and line a basin with the pastry, Steam for about 30 minutes. reserving a third for the top. Fill with the gooseberries and sprinkle with the sugar. Cover with the remaining pastry and steam for about 14-2 hours, or bake in a pie dish in a moderate oven (375° F.) Serve with a sauce. COMMODORE PUDDING oz. margarine eggs oz. Cakeoma pint milk Melt the margarine, beat and stir in the eggs, then add the sieved Cakeoma gradually, and mix well. Stir in the milk gradually. Half-fill a greased soufilé dish, and bake in a moderately hot oven (400° F.) for 4-3 hour. Serve at once. COFFEE PUDDING 3 oz. margarine 8 oz. Cakeoma I egg About 1-2 tablespoons milk 2 tablespoons coffee essence Rub the margarine into the sieved Cakeoma. Add the beaten egg and the milk, with the coffee Gooseberry Pudding Steamed Cup Puddings essence dissolved in it; the mixture should be of a soft dropping consistency. Beat well, and steam for about 2 hours. Serve with a sauce. Alternatively, this pudding may be baked in a moderate oven (375° F.) for about 40-50 minutes. STEAMED CUP PUDDINGS 2 oz. margarine 8 oz. Cakeoma 2 eggs 1-2 tablespoons milk 4-5 tablespoons jam Sugar Rub the margarine into the sieved Cakeoma. Mix with the beaten eggs and milk to a soft dropping consistency, and - beat well. Fill individual cups or moulds with alternate spoonfuls of the mixture and the jam, and steam for about # hour. Turn out, dust with sugar, and serve with a sauce. FRUIT CRUMBLE 1 Ib. apples or other fruit 1-2 oz. sugar A little water 24 oz. margarine 8 oz. Cakeoma Slice the fruit and lay it in a pie dish with the sugar and a very little water. Rub the margarine very finely into the sieved Cakeoma, mix well, and sprinkle thickly over the fruit. Bake in a moderately hot oven (400° F.) for about 20-30 minutes, until the fruit is tender. WALNUT PUDDING 8 oz. Cakeoma 2 oz. margarine 2 oz. chopped walnuts 4 oz. chopped dates I egg About 5 tablespoons milk Rub the margarine into the Cakeoma and add the remaining ingredients to give a soft dropping consistency. Beat well, and steam for about 2 hours. Serve with a sauce. COCONUT PUDDING 3 oz. margarine 8 oz. Cakeoma 4 oz. desiccated coconut 2 oz. sultanas 1 egg 4 pint milk Rub the margarine into the Sieved Cakeoma and mix in the coconut and sultanas. Stir in the beaten egg and sufficient milk to make a soft dropping consistency, and beat well. Steam in a greased basin for about 14—2 hours or in individual cups or moulds for about 3 hour. Alternatively, put in a greased pie dish, grate a little nutmeg over, and bake in a moderate oven (375° F.) about # hour. WHITEFRIARS PUDDING 1 good-sized carrot, cooked 4 oz. chopped suet 1 small apple, chopped 1 tablespoon syrup 8 oz. Cakeoma A pinch of salt 4 oz. currants and raisins About 4 tablespoons milk Sieve the carrot. Add the suet and apple to syrup, mixing well. Add the sieved Cakeoma and salt, with the fruit and milk to give a stiff consistency, then boil for about 2 hours. Serve with sauce. WINDSOR PUDDING apples (about 4 Ib.) a lemon oz. suet 8 oz. Cakeoma A pinch of salt l egg 1-2 tablespoons milk Peel and core the apples and chop them small. Grate the lemon rind