Page 22 - Kenwood Cook Book

Puddings and Sweets

One-Minute Pudding

USING ‘K’ BEATER Warm the ‘K’ beater and the bowl.
’Couldn’t be quicker’ Sift the flour and baking powder into
5 oz self-raising flour bowl, add all the other ingredients, and
3 oz butter (soft) switch to minimum speed increasing
4 oz sugar gradually to maximum speed as
1 large egg ingredients become combined. Beat on
3 tbsp milk this speed for 1 minute.
1 tsp vanilla Turn the pudding into a well-greased
1 tsp baking powder basin, filling three-quarters full and tie a
double thickness of greased greaseproof
paper over the top.
Place the pudding in a saucepan
containing boiling water to reach quarter
of the way up the side of the basin.
Cover the saucepan tightly and keep it
boiling steadily over low heat, adding a
little boiling water carefully several times
during cooking. Cook for 2 hours.
Turn out on a hot plate and serve with
hot custard or one of the sweet sauces
on page 93.
This basic pudding mixture may be
varied in a number of ways and if
desired may be baked instead of
steamed. Put the mixture into a greased
loaf pan and bake in a moderate oven
(375ºF) approximately 30 minutes.

Chocolate Pudding

4 oz self-raising flour Mix and cook as for One-Minute
2 oz cocoa Pudding. Serve with chocolate sauce
3 oz butter (page 93).
4 oz sugar
1 large egg
3 tbsp milk
1 tsp vanilla essence

Lemon Pudding

5 oz self-raising flour Mix and cook as for One-Minute
3 oz butter Pudding. Serve with lemon sauce
4 oz sugar (page 93).
1 large egg
3 tbsp milk
½ lemon (grated rind and
juice)

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