Banana Cake Crumb Pudding

Scald milk, pour over cake crumbs,
cover, let stand half hour, and rub
through a sieve. Add banana, which
has been rubbed through a sieve,
ROGERS’ GOLDEN SYRUP, sugar,
salt, lemon juice, vanilla and eggs.
Turn into buttered individual moulds,
set in pan of hot water, and bake
until firm in moderate oven (350°F).
Remove from oven, let stand five
minutes, turn out, and serve with
whipped cream or any desired sauce.

Golden Suet Pudding

Mix flour, salt and baking powder
together. Work in the grated suet.
Add enough water to mix into a soft
dough. Put ROGERS’ GOLDEN
SYRUP in the bottom of a pudding
bowl and put the dough on top.
Steam for 22 hours. NOTE: Here
you have pudding and sauce in
one bowl. Whipped cream can be
used as a garnish, but is not neces-
sary.

Diplomatic Bread Pudding

Add the boiling water to the
crumbs and suet. Add the other
ingredients and the well beaten eggs
last. Place in a pudding bowl, cover,
and steam for 2 hours.

Note: This is delicious served with
spiced currant sauce.

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INGREDIENTS

cup stale sponge cake
crumbs

cups milk

cup banana pulp
tablespoons ROGERS’
GOLDEN SYRUP
tablespoons sugar
teaspoon salt
tablespoon lemon
juice

teaspoon vanilla
eggs, slightly beaten

cups flour
teaspoon salt
teaspoons baking
powder

oz. grated suet
Cold water .
cup ROGERS’
GOLDEN SYRUP

cup boiling water
cups coarsely grated
bread crumbs

cup beef suet,

finely minced

cup ROGERS’
GOLDEN SYRUP
cup all-purpose flour
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
teaspoon ginger

cup currants

eggs, beaten

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