Pear Upside-Down Pudding

Ingredients

• | oz. melted margarine.
• 1 lb eockanieas
• > pint Iruit Juice
• L.teaspOon atrOWroot OF
• oz. Margarine
• | egg
• | tablespoon milk, if necessary

Method

1. 1

   Lightly stew the fruit and put it into the basin or dish.

2. 2

   Cream the remaining margarine and beat in the egg.

3. 3

   Sieve together the Cakeoma and cocoa and stir into the creamed mixture, adding sufficient milk to give a soft dropping consistency.

4. 4

   Put this mixture on top of the fruit, and steam for about 1.5-2 hours, or bake in a moderate oven (375° F.) for about 30-40 minutes.

5. 5

   Turn out, and serve with a sauce made from the thickened fruit juice.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 13. The excerpt below is the record exactly as published.

PEAR UPSIDE-DOWN PUDDING | oz. melted margarine. Lightly z stew the fruit and put it into the 1 ib eockanieas basin or dish. Cream the remaining " oa margarine and beat in the egg. | egg : Sieve together the Cakeoma and 0S Cakeoma cocoa and stir into the creamed L OF, Cocoa “1k mixture, adding sufficient milk to About <n give a soft dropping consistency. > pint Iruit Juice Put this mixture on top of the fruit, L.teaspOon atrOWroot OF and steam for about 14—2 hours, or oz. Margarine *OTr +) re “ a5 ae cornflour bake in a moderate oven (375° F.) This pudding may either be for about #-1 bour. Turn out, and steamed or baked, so prepare a serve with a sauce made from the basin or dish by coating it with thickened fruit juice. Pear Upside-down Pudding [38] SS SE SE SS Rc" rl, $OQAQ_41}iQQ AA AGG Ms. ~ www | _, \ SSS ANNAN £$9OWA{ HIPAA “SSS OGG BD?£.D_IM.TKDPRE>&Coocne SS'RRBR A KLAN RHUBARB RING PIE 1 lb. rhubarb + teaspoon mixed spice 4 teaspoon ground ginger A little grated lemon rind tablespoons golden syrup oz. mixed dried fruit tablespoons water oz. Cakeoma oz. Margarine | egg yolk Caster sugar NON NM VY Cut the prepared rhubarb into [39] l-inch lengths and arrange in a greased pie plate. Sprinkle with the spices and lemon rind, cover with the golden syrup and prepared dried fruit and add the water. Put it into a moderate oven (375° F.) to soften the fruit slightly while pre- paring the biscuit rings. Sieve the Cakeoma, rub in the margarine and mix’ with the egg yolk and water to a stiff dough. Cut into rings, using 24-inch and 1-inch cutters; if preferred, shape with the hands. Put the rings on top of fruit and Pineapple Pudding . Nae . Adam’s Pudding “eect OS RRR cook in a moderately hot oven (425° F.) for about 15 minutes, until the rings are golden-brown and crisp, and the fruit tender. Serve liberally sprinkled with caster sugar. If desired, a little sugar and some mixed spice may be added to the biscuit ring mixture before baking. CHERRY NESTS Basic cake (1 Ib. Cakeoma, etc.) | tin of cherries (1S oz. size) t pint cherry juice flavoured with sherry | teaspoon cornflour | teaspoon water 2—3 tablespoons whipped cream Chopped red jelly (optional) Slice the top off the cake thinly and cut the cake into two layers. Then, using a 3-inch fluted cutter, cut four rounds, and remove the centres with a 2-inch cutter, leaving some cake at the bottom. Pile the cherries into the centre of each round. Bring the juice and sherry to the boil, and thicken with the cornflour, previously blended with a little water; cook for a few WG A minutes. Cool, spoon a little over each pile of cherries and decorate with whipped cream, or _ serve surrounded by chopped jelly. ADAM’S PUDDING Cakeoma shoricrust pastry (half quantities given on- page 25) + lb. apples | dessertspoon sugar 2 oz. margarine 2 egg | dessertspoon cream or top of the milk 4 oz. Cakeoma A pinch of salt | tablespoon milk, if necessary

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