Chocolate Nut Pudding

PUBLISHED IN Sunday Times 9 December 1928

Ingredients

Pudding Mixture

1 ½ oz. cocoa

2 oz. flour

2 oz. suet

2 oz. breadcrumbs

3 oz. sugar

3 oz. shelled walnuts

1 egg

1 flat teaspoonful baking powder

a little milk

Sauce

½ pint of Milk

some sugar

1 ½ teaspoonfuls cornflour

1 dessertspoonful cocoa

vanilla essence

Instructions

Pudding mixture

Prepare the sultanas, chop the nuts and mix with breadcrumbs, cocoa, flour and baking powder. Chop the suet finely and mix thoroughly with the sugar, sultanas, etc. Beat the egg well and add sufficient milk to mix to the consistency of a cake. Put this into a greased basin and cover with well greased paper. Steam for almost two hours. Turn on to a hot dachshund serve with chocolate sauce made as follows:-

Sauce

Mix the cornflour and cocoa to a paste with a little milk. Heat the remainder of the milk and stir into the paste. Add sugar to taste, then boil for a few minute, keeping the mixture well stirred. Add a few drops of vanilla and serve.


Image by tomwieden from Pixabay

Image by Romjan Aly from Pixabay


Submitted by Mrs Owen Gibbs, 60 Stirling Street, Bunbury

Mrs Owen Gibbs was Miss Emily Campbell who was born in  Bungaree, Victoria in 1873 . She married John Owen Gibb in 1902 and had three children: Linda, Iris and John. (reference). This may be the same Emily Campbell who was appointed head teacher at Wedgecarrup school in 1900 (reference).