The new Cakeoma recipe book

- and squeeze out the juice. Mix the [35] suet with the sieved Cakeoma and salt. Beat the egg and add to the other ingredients, then mix all together to a stiff consistency, and steam for 2-24 hours. Serve with sauce. AMERICAN APPLE PUDDING 8 oz. Cakeoma A pinch of salt 24 oz. margarine 1-2 tablespoons milk 2 medium-sized apples | tablespoon syrup 3 tablespoons water Sieve the Cakeoma and salt. Rub in the margarine and mix with a little milk to form a coarse, crumblike mixture... Place the peeled, cored and sliced apples at the bottom of a greased pie dish, with the syrup and water, and sprinkle the crumb mixture on top. Bake in a moderate oven (375° F.) for 30—40 minutes. Serve upside-down. American Apple Pudding > SPECIAL OCCASION PUDDINGS AND SWEETS CHRISTMAS PUDDING oz. Cakeoma teaspoon mixed spice teaspoon salt \ 7? Spe WZ. QU medium-sized carrot, grated medium-sized apple, chopped 2? Ib. mixed dried fruits oz. chopped almonds wineglass of brandy or rum little milk to mix, if necessary Mix all the dry ingredients, the chopped suet, carrot, apple and prepared fruit and nuts. Beat the eggs, and add to the mixture. Add the spirit and stir well, using a little milk if necessary to mix to a stiff consistency. Boil in a 7-inch pudding basin for about 5 hours, store carefully, and when required for use, boil for a further 14 hours. Serve with Hard Sauce—see recipe on page 43. BAKED ALASKA Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) Ice cream 2 egg whites 41 teaspoon cream of tartar 4 oz. caster sugar Scoop out the centre of the cake, leaving the base about 4—1 inch thick, and pile some stiffly frozen ice cream in the centre. Whisk the egg whites with the cream of tartar until stiff, and fold in the sugar. Place the sponge on greaseproof paper laid on a baking sheet, and coat the outside with the meringue mixture, making sure that there is no cake or ice cream showing. Put into a very hot oven (500° F.) for 3-4 minutes, until the meringue is lightly coloured. Serve at once. PINEAPPLE PUDDING 8 oz. Cakeoma 3 oz. margarine l egg 1-2 tablespoons pineapple juice A small tin of pineapple Sieve the Cakeoma and rub in ’ the remaining mixture. 7] Baked A the margarine. Beat the egg and stir into the mixture, adding enough juice to give a soft dropping consistency; beat well. Put some of the pineapple in the bottom of a greased basin, then half the mixture, the remaining pineapple, and finally Steam for about 14-2 hours. Serve with a pineapple sauce, made by thickening the juice with cornflour. FRUIT SPONGE RING Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) 1 medium-sized tin of fruit 4 pint fruit juice | teaspoon cornflour Colouring Lemon juice Whipped cream Bake the sponge cake in a sponge flan tin in a moderate oven (350° F.) for about 3-1 hour. When cold, fill with the fruit, reserving a little for decoration. Thicken the juice slightly with cornflour, and add colouring and a squeeze of lemon juice. Pour over the fruit, and when cold decorate with whipped cream and the remaining fruit. [illustration: Baked Alaska] [illustration: Rhubarb Ring Pie] PEAR UPSIDE-DOWN PUDDING | oz. melted margarine. Lightly z stew the fruit and put it into the 1 lb Cakeoma basin or dish. Cream the remaining " oa margarine and beat in the egg. | egg : Sieve together the Cakeoma and 0S Cakeoma cocoa and stir into the creamed L OF, Cocoa “1k mixture, adding sufficient milk to About <n give a soft dropping consistency. > pint Iruit Juice Put this mixture on top of the fruit, 1 teaspoon arrowroot or and steam for about 14—2 hours, or oz. Margarine