nutter, 1
heaped tablespoon wholemeal flour, grated rind of 2 lemons, water.
Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the
dates. Grate off the yellow part of the lemon rinds. Rub the nutter into
the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough
water to make a paste stiff enough for the spoon to just stand up in
alone. Be very particular about this, as the tendency is to add rather too
little than too much water, owing to the biscuit-powder absorbing it more
slowly. Put into a greased pudding-basin or mould. Steam or boil for 5
hours. "Ixion Kornules" may be used instead of the biscuits, if preferred.
They save the labour of grinding, but they need soaking for an hour in
cold water before using. Well squeeze, add the other ingredients, and
moisten with the water squeezed from the kornules.
_Another method_.--Use the recipe for Plum Pudding, leaving out all the
dried fruit, almonds and sugar, substituting in their place 1 lb. dates or
figs.
16. FIG PUDDING.
Use the recipe for Date Pudding, substituting for the dates washed chopped
figs.
17. JAM ROLL, BOILED.
Make a short crust, roll out, spread with home-made jam, roll up,
carefully fastening ends, and tie loosely in a floured pudding-cloth. Put
into fast-boiling water and boil for 1 hour.
18. JAM ROLL, BAKED.
Mix the paste for the crust just a little stiffer than for the boiled
pudding.
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