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This new note in plum puddings wins the first prize of £1 war savings certificate and 5/ worth of war savings stamps for Mrs Cécile Besnard, of Monash rd. Olinda. She calls it CREOLE COFFEE PUDDING, and it is succulent enough for the all-important Christmas festival dinner.
Take 3oz of light brown sugar, 4 oz of butter or margarine, 4oz of maple or golden syrup. 4oz sul- tanas, 2 cups of flour, 1 egg, h teaspoon carb soda dissolved in a little wann water, h cup of chopped almonds, 2 tablespoons black coffee, 1 tablespoon brandy (can be omit- ted). Unsweetened coffee essence can be used instead of the ordinary black coffee.
Heat the butter, syrup, and coffee, and stir until melted, not hot. Add the egg, sift in flour, then add sul- tanas, almonds, brandy, and lastly soda. Beat through quickly and thoroughly, and steam 2\ hours Serve with the following sauce:
Take 1 cup of milk, 1 dessert- spoon of butter, 1 tablespoon of syrup, 1 tablespoon of coffee. Heat these ingredients in a saucepan, and thicken with 1 tablespoon of cornflour blended in a little cold milk. Bring to the boil, stirring well. Mask the pudding with this, or, if preferred, serve in a sauce-
There must be some good cooks up Olinda way.