BOILED DINNER
Onions, Cabbage, Carrots, Yellow Potatoes And Red Skin Potatoes
Paw Paw
Pumpkin
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Thank You!
THANK YOU!
ShirleyAnn Pearman
Recipe Marketing
Thursday, June 30, 2016
Saturday, June 18, 2016
Steamed Sponge In A Mold
STEAMED SPONGE IN A MOLD
Steamed
Sponge In A Mold
Ingredients
100g/4oz butter or margarine
100g/4oz castor sugar
150g/6oz self-raising flour (with plain flour use 1½
level teaspoons baking powder)
Little milk or water
Flavoring
Method
1.
Cream the margarine and sugar.
2.
Add the eggs and fold in the sieved flour.
3.
Mix to a soft dropping consistency with a
little milk or water.
4.
Spoon both the mixtures into a greased
pudding basin to marble, cover with greaseproof paper and steam for about 1 ½
hours.
Optional:
Sugar and Orange Juice –
Poured over Steamed Sponge when removed from mold.
Steamed
Sponge In A Mold was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Cookery In Colour, A picture encyclopedia for every occasion
edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an
edition of 1960.
Steamed
Marble Sponge
Steamed
Sponge
If you would like to assist in paying ShirleyAnn, please donate here. Thank You!
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Wednesday, June 15, 2016
Steamed Marble Sponge
STEAMED MARBLE SPONGE
Steamed
Marble Sponge
Ingredients
100g/4oz butter or margarine
100g/4oz castor sugar
150g/6oz self-raising flour (with plain flour use 1½
level teaspoons baking powder)
Little milk or water
Flavoring
Food Coloring
Method
1.
Cream the margarine and sugar.
2.
Add the eggs and fold in the sieved flour.
3.
Mix to a soft dropping consistency with a
little milk or water.
4.
Add food coloring of your choice to
about ¼ cup of the mixture.
5.
Spoon both the mixtures into a greased pudding
basin to marble, cover with greaseproof paper and steam for about 1 ½ hours.
6.
Optional: Serve with chocolate sauce.
Steamed
Marble Sponge was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Cookery In Colour, A picture encyclopedia for every occasion
edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an
edition of 1960.
Steamed
Sponge
If you would like to assist in paying ShirleyAnn, please donate here. Thank You!
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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