from the old Red School Manual
1 tablespoon butter
½ cup sugar
2 eggs
juice and rind of lemon
1 tablespoon SR flour
1 cup milk
Beat butter and sugar, lemon juice, rind and egg yolk together, add flour and mix well, add milk.
Beat egg whites stiffly and fold into mixture.
Pour into greased pie dish and bake 1 hour.
I would stand pie dish in a larger one containing some water so pudding stayed moist and did not overcook.
recipe taken from Better Homes & Garden
4 medium flat mushrooms finely chopped
¼ cup extra virgin olive oil
4 cloves garlic minced
2 sprigs rosemary, leaves chopped
Sea-salt flakes and freshly ground pepper to season
400g can chickpeas
½ cup corn kernels
1 cup wholemeal plain flour
1 beetroot, coarsely grated
2 teaspoons curry powder
1 teaspoon ground cumin
Vegetable oil for shallow frying
Wholemeal buns, lettuce, tomato and relish to serve
Saute mushrooms in a frying pan in olive oil for 5 minutes on high heat until softened.
Add garlic and rosemary and cook for a further 5 minutes until thickened. Season.
Put chickpeas in a food processor and process until smooth.
Transfer to a bowl, add mushroom mixture, corn, half of the flour, beetroot and spices.
Form into 4 even sized patties. Dust patties in remaining flour, shaking off excess. Chill for 10 minutes.
Heat enough vegetable oil for shallow frying in a large frying pan on medium. Cook patties for 10 minutes turning until a deep crust forms. Drain.
Layer each bun base with lettuce, tomato, a patty, relish and bun top.