Currant (or Sultana) Pudding

Ingredients

• 16-0ozs. CAKEOMA Cake Mixture
• 1 or 2 eggs
• 8-ozsS. currants or 6-ozs. suet (finely chopped)
• 6-ozs. suet (finely chopped)
• 2-o0zs. candied peel
• Pinch salt
• 4-4 slass milk

Method

1. 1

   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.

2. 2

   Steam or boil for three hours and serve with ‘Sweet Sauce’.

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 8. The excerpt below is the record exactly as published.

16-0zs CAKEOMA Cake Mixture. 8-ozs. finely-chopped suet. Pinch salt. grated nutmeg (optional). 1 teaspoonful spice (optional). 1-lb. raisins. 1-Ilb. currants. 4-ozs. candied peel. 1-lb. raw potatoes (finely grated). 1-lb. raw carrots (finely grated). No eggs or milk are required. Mix the dry ingredients first then add the potatoes and carrots and mix thoroughly for 20 minutes. Boil for 8-10 hours and serve with ‘“‘Sweet Sauce’”’ (page 27.) CAKEOMA PUDDINGS. _ (See General Directions on page 18.) CURRANT (OR SULTANA) PUDDING. 16-0ozs. CAKEOMA 1 or 2 eggs. Cake Mixture. 8-ozsS. currants or 6-ozs. suet (finely sultanas. chopped). 2-o0zs. candied peel. Pinch salt. 4-4 slass milk

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