Canary Pudding from The Times Cookery Book by Katie Stewart
This mixture may be varied by adding different flavourings, such as orange or lemon peel, or by adding fruit such as sultanas, peel, ginger or glacé cherries. Sift together the flour and salt and...
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Cooking tools:
- Sifter
- Mixing bowl
- Wooden spoon
- Whisk
- Fork
- Pudding basin
- Saucepan
- Steamer basket
- Measuring cup
- Spoon
- Plate
Ingredients
- ¼ teaspoon vanilla essence
- 2 eggs
- 3 heaped tablespoons raspberry jam
- 2–3 tablespoons milk
- 4 oz (100 g) butter or margarine
- pinch salt
- 4 oz (100 g) castor sugar
- 5 oz (150 g) self-raising flour
- 2 level teaspoons cornflour
- 1 teacupful (¼ litre) cold water
- juice of ½ lemon
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