The new Cakeoma recipe book

*OTr +) re “ a5 ae cornflour bake in a moderate oven (375° F.) This pudding may either be for about #-1 bour. Turn out, and steamed or baked, so prepare a serve with a sauce made from the basin or dish by coating it with thickened fruit juice. Pear Upside-down Pudding [38] SS SE SE SS Rc" rl, $OQAQ_41}iQQ AA AGG Ms. ~ www | _, \ SSS ANNAN £$9OWA{ HIPAA “SSS OGG BD?£.D_IM.TKDPRE>&Coocne SS'RRBR A KLAN RHUBARB RING PIE 1 lb. rhubarb + teaspoon mixed spice 4 teaspoon ground ginger A little grated lemon rind tablespoons golden syrup oz. mixed dried fruit tablespoons water oz. Cakeoma oz. Margarine | egg yolk Caster sugar NON NM VY Cut the prepared rhubarb into [39] l-inch lengths and arrange in a greased pie plate. Sprinkle with the spices and lemon rind, cover with the golden syrup and prepared dried fruit and add the water. Put it into a moderate oven (375° F.) to soften the fruit slightly while pre- paring the biscuit rings. Sieve the Cakeoma, rub in the margarine and mix’ with the egg yolk and water to a stiff dough. Cut into rings, using 24-inch and 1-inch cutters; if preferred, shape with the hands. Put the rings on top of fruit and Pineapple Pudding . Nae . Adam’s Pudding “eect OS RRR cook in a moderately hot oven (425° F.) for about 15 minutes, until the rings are golden-brown and crisp, and the fruit tender. Serve liberally sprinkled with caster sugar. If desired, a little sugar and some mixed spice may be added to the biscuit ring mixture before baking. CHERRY NESTS Basic cake (1 Ib. Cakeoma, etc.) | tin of cherries (1S oz. size) t pint cherry juice flavoured with sherry | teaspoon cornflour | teaspoon water 2—3 tablespoons whipped cream Chopped red jelly (optional) Slice the top off the cake thinly and cut the cake into two layers. Then, using a 3-inch fluted cutter, cut four rounds, and remove the centres with a 2-inch cutter, leaving some cake at the bottom. Pile the cherries into the centre of each round. Bring the juice and sherry to the boil, and thicken with the cornflour, previously blended with a little water; cook for a few WG A minutes. Cool, spoon a little over each pile of cherries and decorate with whipped cream, or _ serve surrounded by chopped jelly. ADAM’S PUDDING Cakeoma shoricrust pastry (half quantities given on- page 25) + lb. apples | dessertspoon sugar 2 oz. margarine 2 egg | dessertspoon cream or top of the milk 4 oz. Cakeoma A pinch of salt | tablespoon milk, if necessary Line a pie dish with the pastry. Peel, core and stew the apples, then mix with the sugar, + oz. margarine, | egg and the cream, and pour into the dish. Sieve the Cakeoma and salt, and rub in 14 oz. margarine. Add | beaten egg and milk to give a soft dropping consistency, beat well, then place on top of the apple mixture, and bake in a moderately hot oven (400° F.) for about 30 minutes. This dish may be served with a meringue topping, if desired. SPONGE CAKE FLAN Sponge cake mixture (8 oz. Cakeoma, etc.—see pdge 14) Jam Fresh or tinned fruit 4 pint jelly Grease an 8-inch sponge flan tin and dust it with flour. Pour in the sponge mixture and tip the tin so that the mixture goes right to the edges. Bake in a moderately hot oven (425° F.) for about 15-20 minutes. Cool] on a wire tray, then spread with jam. Cover with some fresh fruit or well-drained tinned fruit, and pour over a thin layer of jelly (made from fruit juice) when this is cold but not quite setting. PEACH LAYER PUDDING 8 oz. Cakeoma 4 oz. margarine 2 oz. breadcrumbs I egg 1-2 tablespoons milk 1—2 tablespoons golden syrup Tinned or bottled peaches 4 pint peach syrup | teaspoon cornflour