New Zealand Woman’s Weekly

Honey pudding


This is a delightful and easy to prepare self-saucing pudding from the Journal of Agricultur­e Cookery Book, first published in 1955.

The recipes contained in it are, according to the back cover, “written by Field Officers in Rural Sociology at the Department of Agricultur­e”. Neverthele­ss, they taste good. The pudding’s golden colour is particular­ly welcoming on cool autumn nights. Vanilla or hokey pokey ice cream or a dollop of whipped cream would make ideal accompanim­ents.

4 tbsp butter

¹/3 cup sugar

½ cup milk

¾ cup flour

1 tsp baking powder

4 tbsp currants

1½ tsp grated lemon rind 1½ cups boiling water

½ cup liquid or other honey Pinch of salt

1 Preheat oven to 180°C.

2 Cream 2 tbsp of the butter, then add the sugar gradually, beating well after each addition.

3 Pour in 2 tbsp of the milk and beat again.

4 Add the sifted flour and baking powder alternatel­y with the remaining milk, then continue beating until the mixture is smooth.

5 Stir in the currants and grated lemon rind.

6 Spread the batter in a well-greased baking dish.

7 Mix together the boiling water, remaining 2 tbsp butter, honey and salt until dissolved.

8 Pour the syrup over the batter and bake in the oven for 35 minutes.

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