1926 Recipes - Puddings and Pastry

How to make pastry

  • 8 ounces of plain flour
  • 4 ounces margarine
  • 1 teaspoon of lemon juice
  • Pinch of salt

Rub the fat into the flour, make a hole in the centre, squeeze in the lemon and mix into a firm paste with cold water. This pastry came be kept, rolled in greaseproof paper for a few days and used as required. The pastry cooks quickly so it is better to use only the amount required each time. Cook in fat, which is just oiling, remove the pan from the heat [fire] and allow the pastry to rise, then return to the heat to finish browning. Tarts, turnovers, puffs, mince pies etc., take only about five minutes according to the thickness of pastry.

Apple fritters

Cooking time 3 to 5 minutes.

Peel, core and slice the apples, across, but not to thinly or they will break. Dip into the frying batter [as for pancakes], take them out one at a time with a fork and drop them into the frying basket in the boiling fat. Turn out the gas down low, they are cooked when they reach a pale golden brown; allow to drain in the basket. Place in a dish and dredge with caster sugar and serve with a slice of lemon. Note, Banana fritters can be cooked in the same way.

Suet dumplings

Cooking time 4 to 5 minutes.

  • 4 ounces of flour
  • 2 ounces of chopped suet
  • 1 teaspoonful baking powder
  • Cold milk

Mix into stiff paste with milk. Roll out thinly and cut into rounds with a pastry cutter. With a cutter two sizes two smaller cut out the centre, thus forming a ring, then place in boiling fat. When there are sufficient number in the pan, reduce the gas and cook slowly to allow them to swell. Serve with hot syrup or jam.

Dough nuts

Cooking time 4 to 5 minutes.

  • Half a pound of flour
  • 1 ounce of butter
  • 1 teaspoonful of sugar
  • 2 teaspoonful of carbonate of soda
  • 1 egg
  • 2-teaspoonful cream of tarter

Rub the butter into the flour and add the other ingredients making a light dough using milk. Divide into equal sized balls and drop into boiling fat, reduce the gas and cook slowly. When cooked roll in sugar.

Puffed Cakes

  • Half a pound of sugar
  • 1 ounce of butter
  • 2 eggs
  • 1 teaspoonful of carbonate of soda
  • 1 tablespoonful of milk
  • Flour to bind
  • Salt

Mix the eggs, butter, sugar and soda in a basin and add enough flour to bind into as stiff paste. Roll out and cut into little cakes then cook in boiling fat until golden brown.

Jam tartlets

  • Half a pound self raisin flour
  • 3 ounces of lard or margarine
  • The yolk of an egg
  • Water to mix

Rub fat into flour and mix into a paste with egg and water, Roll out and stamp into rounds with a cutter, use a smaller cutter to almost stamp a holes in the centre. Cook in boiling fat, reducing the heat and when brown remove the centre and fill with jam.

Beignets

  • Two and a half ounce of flour
  • One ounce of butter
  • One and a half ounces of castor sugar
  • Quarter pint of water
  • One whole egg and one yoke

Boil water, butter and sugar, remove from heat and mix in flour. Cook until the mixture rolls up into a ball and when cool beat in an egg. Bring the fat to the boil and drop the balls in with a teaspoon, reduce the heat and cook slowly, when they are ready [they should be brown and puffed] dust with sugar and serve with jam.

Steamed Yorkshire pudding

  • Half a pound of flour
  • 1 ounce of butter
  • 2 eggs
  • Milk to mix

Put the half-pound of flour into a basin and rub in the butter. Make a hollow in the centre of the mixture and break in the egg, beat well adding the milk gradually until all is mixed. Then beat for a further fifteen minutes, when the mixture coats a spoon it is ready. Grease a pudding basin and pour in the mixture, cover with greaseproof paper and steam for one and a half hours. Serve with jam, butter and sugar. [Note, for cooking the water should only come half way up the dish.

Raspberry Buns

Cooking time 8 minutes.

  • 8 ounces of flour
  • 2 ounces of butter
  • 2 ounces of sugar
  • 1 egg well beaten
  • 1 teaspoonful baking powder

Rub the butter into the flour and add the sugar and baking powder, mix into a soft dough with the beaten egg, add a little milk if required. Divide into equal size pieces, flatten by hand and put a little raspberry jam in the centre. Wet the edges of the pastry and seal, turn over and seal. Make a cross in the centre of the buns, then place in boiling fat, reduce the heat and cook until golden brown, sprinkle with sugar and serve.

A Quick Pudding

Cooking time 1 minute.

Cut some stale bread into squares about three inches across, fry in boiling fat until crisp. Drain, cover with apricot preserve and sprinkle with chopped nuts, pistachio or almond.

A Quick Pudding

Cooking time 3 minutes.

  • 2 ounces of butter
  • 2 French rolls
  • Jam

Cut the bread into rounds quarter inch thick. Cook to a golden brown in boiling fat, cover with hot jam and sprinkle chopped and browned almonds.

Steamed Marmalade Pudding

Cooking time two and a half hours.

  • 4 ounces of white breadcrumbs
  • 4 ounces of suet
  • 4 ounces of marmalade
  • 4 ounces brown sugar
  • 1 ounce self-raising flour
  • 2 eggs
  • Milk if required

Finely chop the suet, mix with flour, breadcrumbs, sugar and marmalade. Whip the eggs to a froth and mix with the milk to form batter. Grease a mould and pour in the mixture, then steam for about two hours, serve with custard.

Roly Jam Pudding

  • Half a pound of self-raising flour
  • 4 ounces suet
  • 3 ounces sugar
  • Jam
  • Water to mix

Chop suet finely and mix with flour and sugar, make a hollow in the centre and mix to a moist dough using the water. Flour the pastry board and roll out the dough into a square and cover with jam. Wet the edges and roll up, seal both ends firmly. Place in a floured cloth and tie both ends and in the middle cook in boiling water for two hours.

Breakfast rolls

Cooking time 7 to 10 minutes.

  • Half a pound of flour
  • 1 ounce of butter
  • 1 teaspoonful baking powder
  • Milk to mix
  • Pinch of salt

Add salt to the flour then rub in the butter and add the baking powder and mix the dough using the milk. Roll out on a floured board then cut into equal size strips and make into twists. Place in boiling fat, then reduce the heat and cook slowly until done.

Pastry Ribbon

Cooking time 30 seconds.

  • Quarter pound self-raising flour
  • 1 ounce of sugar
  • 1 ounce of lard

Rub the lard into the flour and add the sugar, mix into a smooth paste. Roll out very thinly on a floured board and cut into strips four inches long and quarter of an inch thick. Tie in knots and cook in boiling fat, serve dusted with sugar.

Boiled Apple Dumpling

  • Half a pound self-raising flour
  • Quarter pound suet
  • 1 pound cooking apples
  • Quarter pound brown sugar
  • 4 cloves

Make a dough with water, then roll to a circle on a floured board. Peel and cut the apples into quarters and add the sugar and cloves, place the apples in the centre of the circle and draw up the edges and seal. Place in a cloth and tie the top, cook in boiling for one and a half to two hours.

Jam Puffs

  • 8 ounces of plain flour
  • 4 ounces of lard
  • 1 teaspoonful of lemon juice
  • 1 yolk of an egg
  • Water to mix

Roll the dough out thinly into large circles and place a little jam in each. Damp the edges and fold into triangles pressing the corners to seal. Place in boiling fat then reduce the heat, they should swell before browning.

Fritter Balls or Cherry Cakes

  • 8 ounces of self-raising flour
  • 4 ounces of sugar
  • 2 ounces of butter
  • 2 eggs
  • Lemon or vanilla juice

Mix to a firm paste, cut into pieces and shape into a ball, Place in hot fat, remove from the heat until the puffs have risen then return to the gas until cooked. Roll in sugar and desiccated cocoanut or decorate the top of the cakes with a small piece of cherry and strips of Angelica.