STEAMED DESSERTS

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STEAMED DESSERTS

243 Christmas
Plum Pudding

Combine in a large bowl
4 cups seeded raisins
2 cups seedless raisins
114 cups currants

1 cup glacé cherries, halved

1 cup candied peel, chopped
14 cup chopped apple

1 cup ground suet

1 cup fine dry bread crumbs

2 teaspoons grated lemon rind

Flour the mixture and shake off the excess.

Beat until light

2 eggs
Gradually beat in

14 cup sugar
Blend in

14 cup light molasses

14 cup milk

14 teaspoon lemon extract
Blend or sift together

114 cups Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon baking soda
1 teaspoon salt
114 teaspoons cinnamon

iQ teaspoon nutmeg

14 teaspoon mace
Gradually combine the dry ingredients and
egg mixture. Blend thoroughly.
Fold in the fruit mixture.
Divide batter between two 1l-quart moulds
which have been well-greased. Cover with
aluminum foil and tie in place.

Steam for 21% hours.

Cool thoroughly before storing. This pudding
should be allowed to ripen for at least a
month before serving. It will keep for months.
To reheat, steam for about 1 hour.

Serve hot, with Hard Sauce.

NOTE: This pudding may be steamed in four
20-ounce cans which have been
well-greased. Reduce steaming time
to about 134 hours.

For variety, try serving your festive steamed
agg with Lemon Sauce topped with Hard
auce.

Small steamed puddings make attractive gifts.
Cool thoroughly, wrap in saran and then in

gay paper.

244 Carrot Pudding

Blend or sift together
34 cup Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon baking powder
34 teaspoon salt
34 teaspoon cinnamon
14, teaspoon allspice
Stir in
34 cup raisins
34 cup currants

Combine well to coat the fruit. Set aside.
Cream together

1, cup butter or margarine

14 cup lightly-packed brown sugar
Dissolve

14 teaspoon baking soda
in

1 well-beaten egg

Gradually add to the creamed mixture.
Stir in

34 cup grated raw carrot

34 cup grated raw potato

34 cup soft bread crumbs

Add fruit mixture and combine thoroughly.

Turn batter into a well-greased 1-quart
mould. Cover with aluminum foil and tie in
place.

Steam for 21% hours, then uncover and place
in a preheated 350° oven for 10 minutes.

Recover and store in refrigerator.
To reheat, steam for about 1 hour.
Serve hot, with Lemon Sauce or Hard Sauce.

If you prefer individual steamed puddings,
divide pudding batter among greased custard
cups or small pudding moulds, filling each
about 24 full. Cover each with aluminum foil
and tie in place. Steam for about 1 hour. To
reheat the individual puddings, steam for about
80 minutes.

You need only one flour when you use Purity All-Purpose Flour 97