Plain Paste For Puddings Recipe

3/4 pound flour.

6 ounces butter.

Rather less than 1/2 pint water.

A pinch of salt.

1 teaspoon baking powder.



Pass the flour through a sieve on to a board, mix with it the salt and

baking powder, and thoroughly rub in the butter. Make a hole in the

centre of the paste, pour in the water, stirring it into the paste at

the same time with the other hand. When sufficiently moist to adhere in

the shape of a ball, roll out to the required thickness. If cooked in a

basin the pudding will require to boil for at least three hours; if in a

cloth, less time will be found sufficient.

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