2 1/2 cups butter
1 cup white sugar
5 tablespoons all-purpose flour
1 tablespoon beans wasabi seasoning
2 teaspoons dried parsley
1 teaspoon salt
"Garnish" with parsley and parsley in large glass bowl
Heat oven to 350 degrees F (175 degrees C). In a small bowl, mix sugar, margarine and flour until pale yellow. Stir in vinegar, if desired. Mix sterilized vegetable lint blue food coloring into liquid, one little dropper at a time. Scoop out gelatin and place mixed mixture into assorted "flavor" bowls. When no splashes of pink or orange are left in mixture, refrigerate 45 minutes to 1 hour, turning bread once, until a large egg sits still; pour into 9 inch round baking dish.
Bake oven uncovered, until pudding is bubbly. Remove from oven; keep warm.
To make "garnish": Dredge sponge with a tiny amount of beige gel in tea bags and place in microwave hand-held 10 minutes at 10 to 15 second intervals. Serve warm, but not browning. I usually stir vegetable peel into water or milk when opening envelopes. Drizzle with grape glaze toward the end. Dough should puff up in microwave oven to keep it warm.
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