Feather Pearl Pudding

Ingredients

• 6-oz. Self-raising Flour
• 2-oz. Shredded ATORA
• 1-oz. Pearl Sago
• 1 Orange
• Pinch of Salt
• 1 Egg

Method

1. 1

   Mix the flour, salt, and ATORA with a fork.

2. 2

   Wash and soak the sago all night in a pint of cold water; pour off the water that is not absorbed; add the sago and egg to the flour, etc., then mix the whole with the juice of the orange, add water, if required, to make up the quantity to 0.5 pint.

3. 3

   Steam in greased basin for 3 hours.

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 5. The excerpt below is the record exactly as published.

FEATHER PEARL PUDDING 6-oz. Self-raising Flour. 2-oz. Shredded ATORA. 1-oz. Pearl Sago. 1 Orange. Pinch, of Salt... 1 Egg. Mix the flour, salt, and ATORA with a fork. Wash and soak the sago all night in a pint of cold water ; pour off the water that is not ab- sorbed ; add the sago and egg to the flour, etc., then mix the whole with the juice of the orange, add water, if required, to make up the quantity to j-pint. Steam in greased basin for 3 hours. For Sauce.—Grate the rind of the orange into half a pound of treacle, heat it and pour over the pudding. As the latter contains no sugar, a sweet sauce is a necessity. Sufficient for 4 to 6 persons. FIG PUDDING 4-0z. Shredded ATORA. 4-o0z. Flour. 4-oz. Breadcrumbs. 4-oz. Brown Sugar. 32-lb. Figs. 1 large Apple. 1 teaspoonful Baking Powder. 4-pint of Milk. Chop figs and apple fine, mix flour and bak- ing powder well, add all dry ingredients with milk to moisten. Pour into greased basin and steam for 23 hours. Sufficient for 8 to 10 persons. 17 A 25 MINUTES’ FRESH FRUIT PUDDING (A special quick recipe for home cooking, and very useful for camp and picnic cooking.) 5-oz. Self-Raising Flour. 23-0z. ATORA Shredded Suet. Pinch of Salt

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