Hot Pineapple Layer Pudding

“Aerophos” Recipe Book, Melbourne 1950

Some useful words of advice!

“Under the headings Home Management: Planning a menu No.6 Colour is most important; always endeavor to obtain pleasant colour contrasts in the serving of food. This will not only please the eye but also actually help the digestion.”

“General notes on Fish: No. 1 fish must be fresh. Fish is fresh when the eyes are bright, flesh firm, gills red, scales do not come off easily and the fish has no unpleasant odor.”

“Salad Fruits: 2. Pineapple pairs well with cheese, cold lamb or poultry salads. Chill, serving in slices, sticks or cubes. May be sprinkled with chopped nuts or chopped mint.”

Basic Recipe for Hot Fruit Layer Pudding

6 oz (175g) self-raising flour; 2 oz (50g) butter;2 oz (50g) sugar; 2 eggs; 2/3 cup milk; about 1 ½ cups stewed drained fruit or shredded fruit such as pineapple

Sift flour. Cream butter and sugar. Beat in the eggs, one at a time. Stir in sifted flour alternately with the milk. Place half the mixture in a greased cake tin (this quantity is sufficient for a tin 8” (20cm) in diameter, 1 1/2 “ (3.8cm) deep). Cover with fruit pulp and top this with remaining batter.

Bake in a moderate oven (350⁰F/180⁰C) about 45 minutes. For four to six.

Variations of fruit layer pudding:

Pineapple and coconut pudding: Add 2oz (50g) coconut o the flour. Use shredded pineapple.

The book also suggests variations using stewed mulberries with 1 level tsp grated lemon rind added to the flour; and stewed drained rhubarb served with lemon sauce.