The Atora book of tested recipes / Hugon & Co. Ltd.

  • Hugon & Co.
Date:
[between 1930 and 1939]
Catalogue details

Licence: Public Domain Mark

Credit: The Atora book of tested recipes / Hugon & Co. Ltd. Source: Wellcome Collection.

    17/52 page 15
    COCOA-NUT PUDDING 6-0z. Breadcrumbs. 3-0z. Shredded ATORA. 3-0z. Sugar. 2 tablespoonsful Desiccated Cocoa-nut. | Egg. 4-pint Milk. Boil milk and pour over the cocoa-nut, leave it to soak for about | hour. Mix dry ingredients together. Beat up egg and add to cocoa-nut and milk, stir into dry ingredients and beat well. Pour into greased basin, cover with greased paper, steam for 3 hours. Sufficient for 4 to 6 persons. CURRANT PUDDING 6-oz. Flour. 2-0z. Breadcrumbs. 3-0z. ATORA. 4-oz. Currants. | level teaspoonful Baking Powder. Pinch of Salt. Sieve flour and baking powder ; add cleaned currants, bread crumbs, salt and Atora, and mix to a stiff dough with milk. Dip pudding-cloth in hot water, flour it, wrap round the mixture and tie both ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. CUP CURRANT PUDDING A novel alternative to Currant Pudding, using the same ingredients, is as follows :—Sieve flour and baking powder ; add cleaned currants, bread crumbs, salt and Atora, and mix to a fairly soft dough with milk. Three-quarters fill small pudding moulds (one for each person) pressing we!l down. Cover with greaseproof paper and steam for three-quarters of an hour. DATE PUDDING 6-oz. Flour. 6-o0z. Dates, full weight after stoning. 2-oz. Sugar. 3-oz. Shredded ATORA. Smal! quantity of grated Nutmeg or Mixed Spice. 4-pint Milk, 4-teaspoonful of Bi-carbonate of Soda. Pinch of Salt. Mix the flour with spice, salt, and sugar. Stone dates and cut in half, then mix with the flour, etc., add the ATORA. Then boil the milk and stir in the soda off the fire, pour it into the dry ingredients, and beat well together. Steam in a greased basin for 34 hours. Sauce is optional. Note.—Reserve a little of the flour (at first) to sprinkle over the dates before adding them to the rest, as they ‘‘cake’’ somewhat if carelessly added. Sufficient for 4 to 6 persons. FEATHER PEARL PUDDING 6-0z. Self-raising Flour. 2-oz. Shredded ATORA. |-oz. Pearl Sago. | Orange. Pinch of Salt. | Egg. Mix the flour, salt, and ATORA with a fork. Wash and soak the sago all night in a pint of cold water ; pour off the water that is not absorbed ; add the sago and egg to the flour, etc., then mix the whole with the juice of the orange, add water, if required, to make up the quantity to } pint. Steam in greased basin for 3 hours. . FOR SAUCE.—Grate the rind of the orange into half-a-pound of treacle, heat it and pour over the pudding. As the latter contains no sugar, a sweet sauce is a necessity.
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