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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