Chocolate Sponge Pudding

Ingredients

• 71/2 ozs. McDougall’s Self-raising Flour
• 1/2 oz. Cocoa
• 1 Egg
• 1/4 teaspoonful Salt
• 3 ozs. Margarine
• 3 ozs. Sugar
• Vanilla Essence
• 4 tablespoonfuls Milk

Method

1. 1

   Prepare by Method 1 and steam in a greased, covered basin for 1.5 hrs.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 19. The excerpt below is the record exactly as published.

ozs. Margarine. Jam or Syrup and 2 tablespoonfuls Breadcrumbs. Prepare a large saucepan of boiling water, a piece of greased paper anda greased pudding cloth. Make the pastry, roll out into an oblong, moisten the edges with water and spread with jam or syrup and breadcrumbs to within an inch of the edges. Roll up lightly, seal the edges, wrap in the eee Po aie: ee ee 2 a ; WME SAT. S OE aR ie Tea <3 an. SRL DUMPLINGS 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. Good shake of Pepper. 2 ozs. Grated Suet. About 1/44 pint Water to mix. Sieve flour and salt, stir in suet, mix to a firm dough with a fork. Divide into six or eight, roll into balls and drop into boiling soups or stews. The soup, etc., should boil steadily, but not vigorously. Cook for 15—20 mins. according to size. Seite as Ee Se SS 2. 2 Ea POPOVERS Put small pieces of lard or dripping in 12 bun tins, place in the oven until a blue smoke rises from the fat. Meanwhile, prepare half the quantities given for Yorkshire Pudding (see page 33) and pour into a small jug. Half fill the bun tins with batter, and bake for 15-20 mins. Turn out on a hot dish. Serve hot with gravy or jam. Regulo Mark 7 420° Fahr. Second shelf from the top 35 bl | <a \ 5 . i PUDDINGS | Coa SOLA a ea eS ee ee ee MINCEMEAT LAYER PUDDING Suet Crust (see page 23). Jar of Mincemeat. Grease a basin (14-pint capacity). Make the suet crust and divide into four unequal portions. Roll out the smallest piece and place on the base of the basin, spread with mincemeat. Continue in this way and finish with a layer of pastry. Cover with greased paper and steam steadily for 2 hrs. ah Pe % = Baar! ‘Tf. CHOCOLATE SPONGE PUDDING 71/2 ozs. McDougall’s Self-raising Flour. 1/2 0z. Cocoa. 1 Egg. 14 tea- spoonful Salt. 3 ezs. Margarine. 3 ozs. Sugar. Vanilla Essence. 4 table- spoonfuls Milk. Prepare by Method 1 (see page 4) and steam in a greased, covered basin for 14 hrs. | sa ; : eae SUNSHINE PUDDING 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4-6 ozs. Sugar. 4 ozs. Melted Margarine or 2 small tablespoonfuls Vegetable Oil. 2 Eggs. 14 pint Milk. Sieve flour and salt, stir in sugar, make a well in the centre, add eggs, milk and oil or melted margarine, stir, then beat thoroughly. Put the mixture into a greased basin, cover with greased paper and steam for 2 hrs. ae ~*. a Sia JAM CAP PUDDING 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 2 ozs. Margarine. 1 oz. Sugar. 5—6 tablespoonfuls Milk.

Cook this with the app: pantry check, scaling, and the assistant.