Sieve the CAKEOMA and salt. Grate the suet and
mix in. Mix to a paste with water, roll into a round and
line a basin. Place lemon, water and sugar in the centre.
Fit the pastry lid on and steam for two hours.
APPLE AND CURRANT PUDDING.
16-0zs. CAKEOMA Cake Mixture.
6-ozs. finely-chopped suet.
4 teaspoonful salt.
4-0zS apples (minced).
4-0zS. currants.
1 egs.
Grated rind and juice of 1 lemon.
4 glass milk.✪ Apple and Currant Pudding
Mix the suet, apples and currants with the sieved
CAKEOMA and salt. Add.the lemon rind and juice,
the beaten egg and the milk and make into a stiff
batter. Steam for three hours. Serve with ‘‘ Sweet
Sauce’”’ (page 27) flavoured with lemon rind and
nutmeg.
ORANGE PUDDING.
16-ozs. CAKEOMA Cake Mixture.
2 oranges.
4-ozs. butter.
2 eggs.
$ pint orange juice.✪ Orange Pudding
Rub the butter into the sieved CAKEOMA. Mix in
the grated rind of the two oranges. Stir in the well-
beaten eggs and orange juice. Steam for three hours,
Serve with ‘‘ Orange ’”’ or “‘ Sweet Sauce” (page 27).
WHITEFRIARS PUDDING.
16-0zs. CAKEOMA Cake Mixture.
1 carrot.
1 small apple.
8-Ozs. suet.
Pinch salt.
2 tablespoonfuls syrup.
8-ozs. currants and raisins mixed.
Milk to mix.✪ Whitefriars Pudding
Boil a good-sized carrot until tender and press
through hair sieve. Chop the suet and apple and add
them together with the syrup and mix well. Add the
CAKEOMA gradually and sufficient milk to make a stiff
dough. Boil fast for three hours. Serve with ‘‘ Sweet
Sauce.”
04 CAKEOMA PUDDINGS.
(See General Directions on page 18.)
AMERICAN APPLE DUMPLINGS.
8-ozs. CAKEOMA Cake Mixture.
Pinch salt.
14-ozs. fat.
1-2 tablespoonfuls milk.
14-lbs. apples.✪ American Apple Dumplings
Sieve the CAKEOMA and salt. Rub in the fat and
mix with a little milk to form a coarse crumb-like
mixture. Place the peeled, cored and sliced apples at
the bottom of a greased pie dish with three tablespoon-
fuls water. Sprinkle the crumb mixture on top and
cook in a moderate over (424’F.) for 20 minutes. To
serve, turn upside down and pile the apple on- top.
Sprinkle with sugar and add a knob of margarine.
COCOANUT PUDDING.
8-ozs. CAKEOMA Cake Mixture.
4-ozs. desiccated cocoanut.
2-ozs. butter.
1 egg.
4 pint milk.
2-ozs. sultanas or 1 _ tablespoonful
raspberry jam.✪ Cocoanut Pudding
Rub the butter into the sieved CAKEOMA and mix
in the cocoanut and sultanas. Add the beaten eggs
with the milk to make a smooth batter. Either steam
in a greased basin for three hours or steam in small
individual cups for $ hour or bake in a greased pie dish
with a little nutmeg grated over the top. Serve with
CAKEOMA Custard flavoured with cocoanut.
PINEAPPLE SOUFFLE.
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
6-ozs. tinned pineapple.✪ Pineapple Souffle
Rub the butter into the sieved CAKEOMA, add the
pineapple (finely chopped) and mix well. Using the
pineapple juice, make the mixture into a batter the
consistency of thick cream and beat well. Steam for
two hours. Serve with CAKEOMA Custard.
STEAMED CUP PUDDING.
16-0zs. CAKEOMA Cake Mixture.
4-ozs. butter or beef dripping.
2 eggs. 4 glass milk.
3 or 4 drops vanilla essence (or lemon
juice).✪ Steamed Cup Pudding
Rub the fat into the sieved CAKEOMA, add the
beaten eggs together with the milk and essence, and
mix well. Fill previously greased cups with alternatively
a tablespoonful batter and a teaspoonful jam. Steam
for } hour. Turn out on a dish and dust with sugar and
serve with CAKEOMA Custard or any sauce liked. If
dripping is used, flavour with lemon juice instead of
vanilla.
CAKEOMA PUDDINGS. ae
(See General Directions on page 18.)
JAM ROLY-POLY. (Boiled or Baked.)
8-ozs CAKEOMA Cake Mixture.
2-ozs. finely-chopped suet.
Pinch salt.
Milk and jam as required.✪ Jam Roly-Poly
Page 11 · 8 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Sieve the CAKEOMA and salt. Grate the suet and
mix in. Mix to a paste with water, roll into a round and
line a basin. Place lemon, water and sugar in the centre.
Fit the pastry lid on and steam for two hours.
APPLE AND CURRANT PUDDING.
16-0zs. CAKEOMA Cake Mixture.
6-ozs. finely-chopped suet.
4 teaspoonful salt.
4-0zS apples (minced).
4-0zS. currants.
1 egs.
Grated rind and juice of 1 lemon.
4 glass milk.
Mix the suet, apples and currants with the sieved
CAKEOMA and salt. Add.the lemon rind and juice,
the beaten egg and the milk and make into a stiff
batter. Steam for three hours. Serve with ‘‘ Sweet
Sauce’”’ (page 27) flavoured with lemon rind and
nutmeg.
ORANGE PUDDING.
16-ozs. CAKEOMA Cake Mixture.
2 oranges.
4-ozs. butter.
2 eggs.
$ pint orange juice.
Rub the butter into the sieved CAKEOMA. Mix in
the grated rind of the two oranges. Stir in the well-
beaten eggs and orange juice. Steam for three hours,
Serve with ‘‘ Orange ’”’ or “‘ Sweet Sauce” (page 27).
WHITEFRIARS PUDDING.
16-0zs. CAKEOMA Cake Mixture.
1 carrot.
1 small apple.
8-Ozs. suet.
Pinch salt.
2 tablespoonfuls syrup.
8-ozs. currants and raisins mixed.
Milk to mix.
Boil a good-sized carrot until tender and press
through hair sieve. Chop the suet and apple and add
them together with the syrup and mix well. Add the
CAKEOMA gradually and sufficient milk to make a stiff
dough. Boil fast for three hours. Serve with ‘‘ Sweet
Sauce.”
04 CAKEOMA PUDDINGS.
(See General Directions on page 18.)
AMERICAN APPLE DUMPLINGS.
8-ozs. CAKEOMA Cake Mixture.
Pinch salt.
14-ozs. fat.
1-2 tablespoonfuls milk.
14-lbs. apples.
Sieve the CAKEOMA and salt. Rub in the fat and
mix with a little milk to form a coarse crumb-like
mixture. Place the peeled, cored and sliced apples at
the bottom of a greased pie dish with three tablespoon-
fuls water. Sprinkle the crumb mixture on top and
cook in a moderate over (424’F.) for 20 minutes. To
serve, turn upside down and pile the apple on- top.
Sprinkle with sugar and add a knob of margarine.
COCOANUT PUDDING.
8-ozs. CAKEOMA Cake Mixture.
4-ozs. desiccated cocoanut.
2-ozs. butter.
1 egg.
4 pint milk.
2-ozs. sultanas or 1 _ tablespoonful
raspberry jam.
Rub the butter into the sieved CAKEOMA and mix
in the cocoanut and sultanas. Add the beaten eggs
with the milk to make a smooth batter. Either steam
in a greased basin for three hours or steam in small
individual cups for $ hour or bake in a greased pie dish
with a little nutmeg grated over the top. Serve with
CAKEOMA Custard flavoured with cocoanut.
PINEAPPLE SOUFFLE.
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
6-ozs. tinned pineapple.
Rub the butter into the sieved CAKEOMA, add the
pineapple (finely chopped) and mix well. Using the
pineapple juice, make the mixture into a batter the
consistency of thick cream and beat well. Steam for
two hours. Serve with CAKEOMA Custard.
STEAMED CUP PUDDING.
16-0zs. CAKEOMA Cake Mixture.
4-ozs. butter or beef dripping.
2 eggs. 4 glass milk.
3 or 4 drops vanilla essence (or lemon
juice).
Rub the fat into the sieved CAKEOMA, add the
beaten eggs together with the milk and essence, and
mix well. Fill previously greased cups with alternatively
a tablespoonful batter and a teaspoonful jam. Steam
for } hour. Turn out on a dish and dust with sugar and
serve with CAKEOMA Custard or any sauce liked. If
dripping is used, flavour with lemon juice instead of
vanilla.
CAKEOMA PUDDINGS. ae
(See General Directions on page 18.)
JAM ROLY-POLY. (Boiled or Baked.)
8-ozs CAKEOMA Cake Mixture.
2-ozs. finely-chopped suet.
Pinch salt.
Milk and jam as required.