Vegetarian Plum Pudding

Ingredients

• 3 lbs
• 3 onions in fat
• pepper
• salt
• cayenne

Directions

1. h raisins. J lb. fine wholemeal.

2. 1 lb. sultanas. J lb. nut butter,

3. i lb. currants. J lb. ground almonds.

4. 1 lb. grated carrot. | lb. brown sugar,

5. i lb. grated apple.

6. Clean and pick stalks from fruit. Put currants and sul- tanas in a basin ; just barely cover them with water : cover

7. HOME RECIPE BOOK

8. with a plate, and put into a warm oven until they have fully swollen. Rub the nut butter into the meal ; wash, core, and mince, but do not peel the apples. Grate the carrots. Mix to- gether the meal, nut butter, sugar and almonds. Then add the raisins, currants and sultanas (drain these if the water is not all absorbed). Lastly add the carrot and apple, taking care not to lose any of their juice. Don’t add any other moisture ; it should be moist enough ; put into pudding-basin greased with nut butter. Boil or steam 8 hours.

9. Mrs. Brown.

10. FRIED TOMATOES (Cape Colony).

11. Peel the tomatoes, which is easily done by putting them into boiling water for a few minutes and then plunging them into cold water, the peel then slips off. To about 3 lbs. tomatoes fry 3 onions in fat. Pour away the fat, cut up the tomatoes and put them into the pot with the onions, pepper, and salt, a little sugar (l tablespoonful), cayenne to taste or a chilli. Stew gently with the lid off the saucepan, stirring gently with the lid off the saucepan, stirring occasionally. If the tomatoes are \^ery juicy, some of the juice may be poured off ; it makes good flavouring for soup.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.