Steamed Pineapple and Chocolate Pudding 1960

The fine fresh flavour our winter favourite - Mrs D. Lumsden, Bute. Take 1 medium sized tin of pineapple, 4oz flour, 4oz breadcrumbs, 5oz sugar, 1½ teaspoonfuls baking powder, 2 eggs, 3oz shredded suet, 1½ tablespoons of cocoa and a little milk.

Prepare a steamer and grease a pudding basin. Put all the dry ingredients into a bowl and mix well. Make a well in the centre and stir in beaten eggs and half the pineapple chopped into little pieces, add a little of pineapple juice and milk to make the mixture into a fairly stiff dropping consistency. Turn into greased basin, cover and steam for two hours. Serve with pineapple sauce. This is ordinary white sauce or custard to which the other half of the chopped fruit has been added.