Title: The ‘Sure to Rise’ Cookery Book

Publication details: T. J. Edmonds, 1914, Christchurch

Part of: New Zealand Texts Collection

License: Creative Commons Attribution-Share Alike 3.0 New Zealand Licence

Raspberry Pudding.

• ¼ ℔. butter
• ¼ cupful sugar
• 2 eggs
• 1 teaspoonful Edmonds' Baking Powder
• 2 tablespoonfuls raspberry jam
• 1 breakfastcup flour

Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours.