Tuesday, 4 February 2020

SIX POINTS ON ALBERT PUDDING


  

1.    Cream margarine and sugar
2.    Beat eggs and add gradually
3.    Sift flour and baking powder together. Fold in.
4.    Grease a pudding mould. Decorate with cherries. Pour in, the mixture to fill three fourth of the basin.
5.    Cover with grease proof paper and steam for one and half to two hours
6.    Serve hot with jam sauce.

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