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150 British Columbia Women’s Institutes

COLLEGE PUDDING

2 ozs. bread crumbs 1 oz. sugar

2 ozs. finely chopped suet 1 egg

1 oz. currants pinch each of nutmeg, cloves and
1 oz. sultana raisins cinnamon

14 tsp baking powder pinch of salt

Mix all the dry ingredients together, add the egg, previously well beaten,
and stir until thoroughly mixed. Put the mixture into a well greased
mould and either bake for about 25 minutes or steam about 35 minutes.
Serve with wine sauce.

ENGLISH PLUM PUDDING

1 lb. seeded raisins 4 |b. flour
1 lb. suet, chopped fine half nutmeg grated

34, lb. stale bread crumbs 5 eggs

4 lb. brown sugar 14 lb. minced candied orange peel
1 lb. currants half pint brandy

Flour the fruit and mix it with all the other dry ingredients. Beat the eggs,
add to them the brandy, then pour the mixture over the dry ingredients and
mix thoroughly with your hands. Pack into greased small moulds and boil
10 hours.

FIG PUDDING

1 cup flour 2 tsp baking powder
4 tsp salt 2 cups bread crumbs
14 cup figs 1 cup suet

1 egg 1 cup milk

4 cup brown sugar
Sift together flour, salt, baking powder. Add bread crumbs and sugar,
then add suet and figs chopped fine. Stir well and add beaten egg and
milk. ‘Turn into well greased mould and steam 3 hours.
Serve with nutmeg sauce.

STEAMED DATE PUDDING

1 cup boiling water 1 cup cut up dates

2 tbsps of butter 1 egg

1 cup brown sugar 1 tsp salt

1 tsp soda 1 cup chopped nuts (optional)

Pour boiling water over dates (set aside). Beat egg and stir in brown
sugar; then add date mixture. Sift dry ingredients together and stir into
date mixture. Pour into well greased mould and steam 2 hours.

PRESERVED GINGER PUDDING

14 lb. bread crumbs (1 cup) 1 oz. flour

3 oz. butter 3 eggs

3 gills milk (114 cups) 4 ozs. preserved ginger

2 oz. sugar (2 tbsp heap.) grated rind of 14 lemon

Boil milk and pour over crumbs, in another basin beat the butter to a
cream. Stir in flour and sugar, add preserved ginger cut in small pieces, then
the well beaten eggs. Add this to the crumbs and milk. Pour into greased
basin, cover with a greased paper. Steam 1% hours. ‘Turn out and serve
with custard, flavored with ginger pieces. Good hot or cold.