4 oz butter
3/4 cup sugar
2 eggs
1/4 pint milk
2 cups S. R. Flour
pinch salt
1 dstspn lemon juice
Method: Cream butter & sugar, add beaten eggs and lemon juice, then add flour with salt & milk alternately. Steam for 1&1/2 - 2 hours. Serve with hot honey or jam spooned over pudding.
Source: contributed by Mignon Hogben in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.62.
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