Honey Cap Puddings

Ingredients

• 2 tablespoonfuls honey
• 6 oz. flour
• 1 oz. bran
• 24 oz. suet
• 2 oz. sugar
• 1 teaspoonful baking powder
• 4 teaspoonful of salt
• Milk to mix

Method

1. 1

   Grease small dariole moulds and put a little honey at the bottom of each.

2. 2

   Cut the dates into small pieces.

3. 3

   Sieve the flour, salt, and baking powder, add the bran, dates, sugar, and suet, together with sufficient milk to bring to a soft dropping consistency.

4. 4

   Three-parts fill the dariole moulds and cover each with greased greaseproof paper.

5. 5

   Steam for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 12. The excerpt below is the record exactly as published.

milk to mix The yolks of 2 eggs 2 whites of eggs 4 oz. butter I oz. castor sugar 14 oz. flour Blend the flour with a little cold milk. Add the 4 pint of boiling water to the honey and stir until it is melted. Then stir in the blended flour, boil for 3 minutes. Add the butter, beat in the yolks of eggs and continue to cook until it thickens, stirring mean- while. Pour into a baked pastry case, and pile the meringue on top. This is made by adding the sugar slowly to the stiffly beaten whites and continuing heat- ing. Bake in a slow oven until brown. Nut AND Honey Drops # Ib. sugar 2 tablespoonfuls honey 2 oz. nuts The white of I egg 4 heaped tablespoonfuls 3 tablespoonfuls cold condensed milk water : Put the sugar, condensed milk and cold water into a pan and heat until a temperature of 223° F. is reached. Add the honey and cook to 240° F., then take from the fire and add the beaten white. Beat I minute and add chopped nuts. If soft, leave until it hardens. Stir to mix and place in spoonfuls on waxed paper. Honey VINEGAR This is both delicious to taste and specially soothing for coughs and sore throats. - To make it, warm 7 oz. honey and stir into it 3 oz. white vinegar. Put into bottle and cork. x i 38 wt ‘ Me Y { et ps atn, q Moa SUMMER COOKERY BOOK | HonEY AND GRAPEFRUIT COCKTAIL Cut the grapefruit in half and remove the pulp from both halves. Put the pulp and juice into a glass with 2 tablespoonfuls of liquid honey. Add a little chopped ice and a few drops of ratafia essence, and blend. Chill, and serve either in the half shells or in an ice Vacups : Honeryvep. APPLES Select 4 good cooking apples of even size, wipe with a damp cloth, and remove the cores with a corer — or pointed knife. Place in a glass or china casserole © or pie-dish. Put 1 dessertspoonful of honey in the © centre of each apple. Bake slowly until the skin cracks | and the apples are tender. Baste with the honey once — or twice during the cooking. Serve hot or cold in the © dish in which they were cooked. The honey forms a | flowing sauce which adds to the delicious taste of the apples. eh Honey Cap PuppiINncs . 2 tablespoonfuls honey I teaspoonful baking 6 oz. flour | powder I oz. bran 3 oz. stoned dates 24 oz. suet 2 oz. sugar 4+ teaspoonful of sal

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