Recipes for cakes and puddings

16-ozs. CAKEOMA 1 or 2 eggs. Cake Mixture. 8-ozs. currants or 6-ozs. suet (finely sultanas. chopped). 2-o0zs. candied peel. Pinch salt. \-glass milk. Mix the suet with the sieved CAKEOMA and salt ; add the fruit and then add the beaten eggs with the milk and mix to a smooth batter. Steam or boil for three hours and serve with “Sweet Sauce’’ (page 27). FIG PUDDING. The ingredients and method are the same as for Currant Pudding but six or more finely-chopped figs are. substituted for the currants or sultanas and candied peel. FIG PUDDING. (Alternative recipe.) 4-ozs. CAKEOMA 1 egs. Cake Mixture. 4-ozs. fig puree (or . 4-ozs. Stale chopped). breadcrumbs. Pinch salt. 2-ozs. suet (finely $ cup milk. grated). Sieve the CAKEOMA Cake Mixture and add the crumbs and suet. Beat in egg and add figs and salt. Stir the milk into the dry ingredients to make a soft consistency. Steam for two hours. COFFEE DATE SPONGE. 6-ozs. CAKEOMA Cake Mixture. Pinch salt. Coffee essence. 1 ess. 2-0z. fats. Milk to mix. Sieve the dry ingredients and rub in the fat. Mix with milk to a stiff dropping consistency. Add coffee essence to half the mixture. Arrange the mixture in layers and in between each layer sprinkle chopped dates Steam for 14 hours. 3-ozs. dates, stoned and chopped. MINCEMEAT PUDDING. (Makes 2.) 16-0zs. CAKEOMA Cake Mixture. 4-ozs. Shredded Suet. Pinch salt. 4-8-tablespoonfuls mincemeat. Milk. Mix the suet with the sieved CAKEOMA and salt. Stir in sufficient milk to make a stiff paste. Divide into two basins and boil or steam for three hours. Serve with ‘‘ Sweet Sauce ”’ (page 27.) PRUNE PUDDING. 16-0zs. CAKEOMA Cake Mixture. 5-ozs chopped suet. 2 eggs. Pinch salt. 4 tablespoonfuls milk. 8-ozs. prunes. Prepare the prunes by soaking overnight, then stoning and putting through a sieve. Rub the suet into the sieved CAKEOMA and salt, then add the prunes, the well-beaten eggs and milk, and mix thoroughly. Steam for three hours. Serve with CAKEOMA Custard. DATE PUDDING. 8-ozs. CAKEOMA Cake Mixture. 3-ozs. finely- chopped suet. Pinch salt. 4-ozs. stoned and chopped dates. 1 egg. \-glass milk. Mix the suet with the sieved CAKEOMA and salt and add the dates. Add the beaten egg with the milk, and mix thoroughly. Steam or boil for three hours. Serve with CAKEOMA Custard. (See General Directions on page 18.) CHILDREN’S PUDDING. - 16-0zs. CAKEOMA Cake Mixture. 4-ozs. chopped suet. Pinch salt. 2-ozs. stoned and halved raisins. 1 teacupful syrup. 2 or 3 tablespoonfuls milk. Mix the suet with the sieved CAKEOMA and salt then the raisins. Warm the syrup and milk together and stir into the mixture which should be fairly dry. Tieina floured cloth and boil for two hours. Serve with Sweet Sauce.” (page 27). ETHEREAL PUDDING. 8-ozs. CAKEOMA Cake Mixture. 4-ozs. finely-chopped suet. 2 or 3 eggs. 2-ozs. currants. 2-0zS. raisins (stoned). \-oz. candied peel (shredded). Add the suet to the sieved CAKEOMA and salt. Beat the eggs and add together with sufficient milk to make a stiff batter. Line the inside of a well-greased pudding basin with the fruit and peel, then without disturbing, pour in half the batter. Spread some apricot jam and then add the rest of the batter. Steam for two hours. Serve with “ Transparent Sauce ”’ (page 28). MARLBOROUGH PUDDING. 16-0ozs. CAKEOMA Cake Mixture. 4-ozs. Suet (finely chopped). 8-ozs. dates (stoned and chopped). 1 or 2 eggs. Pinch salt. 1 tablespoonful syrup. Milk to mix. Mix the suet with the sieved CAKEOMA and salt. Beat the eggs, warm the syrup with a little milk and add to the mixture. Steam for three hours. Serve with CAKEOMA Custard. SCOTCH PUDDING. 8-ozs. CAKEOMA Cake Mixture. 2-ozs. butter. 2 tablespoonfuls syrup. 2 eggs. 1 or 2-ozs. preserved ginger (chopped). 3 apples. \-glass milk.