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Ingredients

How to make it

  • 1. GREASE A 1.1/2 PINT BASIN
  • DRAIN THE TIN OF FRUIT, SAVING THE JUICE TO ONE SIDE.
  • CUT FRUIT INTO SMALL PIECES.
  • CREAM TOGETHER THE FAT AND SUGAR, THEN BEAT IN THE EGGS UNTIL THE MIXTURE IS REALLY CREAMY.
  • GENTLY MIX IN THE FLOUR, THEN FOLD IN ALL THE FRUIT.
  • TURN THE MIXTURE INTO THE BASIN, COVER AND STEAM STEADILY FOR 1.1/2 HOURS, MAKING SURE THE PAN DOES NOT BECOME DRY. IF NECESSARY ADD MORE BOILING WATER TO THE PAN.
  • SERVE WITH A PINEAPPLE SAUCE MADE FROM THE PINEAPPLE JUICE (MADE UP TO 1/2 A PINT WITH WATER IF NECESSARY), AS FOLLOWS:
  • 1 DESSERTSPOONFUL OF CASTER SUGAR
  • AND
  • 1 DESSERTSPOONFUL OF CUSTARD POWDER.
  • MIX THE CUSTARD POWDER AND SUGAR TOGETHER WITH A LITTLE OF THE COLD JUICE. HEAT THE REMAINDER OF THE JUICE, AND WHEN BOILING ADD THE POWDER MIXTURE AND RETURN TO THE HEAT STIRRING UNTIL THICK.
  • SERVE OVER PORTIONS OF PUDDING AS DESIRED.. DEFINATELY YUMMY!

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