Blueberry Pudding

Ingredients

• 0.5 cup sugar
• 0.5 cup butter
• 2 cups Purity Flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 3 cup milk
• 1 egg
• 1 pint blueberries

Method

1. 1

   Mix the ingredients as for a cake, stir in floured berries last and either bake or steam in a greased mould.

2. 2

   Serve with cream sauce.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 36. The excerpt below is the record exactly as published.

1 teaspoon salt. Till monl 'Is ? full and steam 3 hours. Page Fifty-eight PURITV FLOUR More Bread arid Better Bread PLUM PUDDING 1 pound rnisins. 1 pound suet. i pound Purity Flour 4 Pggs. i pint milk. i pound lemon peel. 1 pound currants. J pound sugar. i pound bread crumbs. 1 gill rum or brandy. I pound citron peel. Mix dry ingredients all together, then add liquids and beaten eggs. Steam about 3 hours Steam 3 hours. CARROT PUDDING 1 cup Furity Flour. 1 cup suet. 1 cup seeded raisins. I cup milk. i teaspoon nutmeg. 1 teaspoon cinnamon. 1 cup grated carrots. 2 ounces citron peel. 1 orange and lemon, grated rind and juice. 1 tablespoon molasses. 1 cup bread crumbs. 1 cup curiants. 1 cup sultana raisins. 1 tablespoon marmalade. 1 teaspoon soda. J teaspoon ginger, i cup brown sugar. 2 eggs. DATE PUDDING 1 cup suet. 1 cup bread crumbs 1 cup Purity Flour. 1 cup chopped dates. A cup brown sugar. * cup milk. 2 eggs. 1 teaspoon soda. Mix all together and steam 2 hours. Figs may be used instead' of dates if desired. QUEEN OF PUDDINGS . . f b.ttpr into 1 cup suo-ar. Feat the yolks of 3 eggs very light. Stir these Bub a dessertspoon of butter "^^^^^ ™P ^^K^^,,^ crumbs in 1 pint milk, then add egg mixture together into the butter and sugai |^"f ^^ ,'^J^^ ^.^ ^,^^ ,^,gtard is set. Kemove from oven and spread ;"fh*^:™""&o.ertH":Se ^^^^ *te. and » ...p .„a. .,„.•„ i. „vo. Se.e hot or cold with cream. Page Fifty-nine Y — f PURITY More Bread and Better Bread FLOUR BREAD PUDDING Make a custard of 1 quart of milk, 3 eggs, 4 tablespoons sugar. Add U cups bread in small cubes and i a package seeded raisins. Flavor with vanilla and nutmeg and bake slowly. GRAHAM PUDDING lA cups Graham flour. 1 cup sour milk. * package seeded raisins. i cup molasses. i teaspoon salt 1 teaspoon soda. Mix well, put in mould and steam 4 hours, or put in individual moulds and steam 40 minutes. SNOW PUDDING 2 tablespoons cornstarch. 2 tablespoons granulated sugar. 3 cups boiling water. Pinch of salt. Mix cornstarch and sugar in a little cold water, add to boiling water and cook until thickened, stir- ring constantly, then add 3 whites of eggs, well beaten. Put in mould and set to cool. RAISIN PUFFS 2 eggs. i cup butter. 3 teaspoons baking powder. 2 tablespoons sugar. Mix thoroughly and steam ^ an hour in small cups. 2 cups Purity Flour. 1 cup milk. i package seeded raisins, chopped fine. BLUEBERRY PUDDING S cup sugar. J cup butter. 2 cups Purity Flour. 3 teaspoons baking powder. * teaspoon salt. 3 cup milk. 1 egg. 1 pint blueberries

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