1970's Recipes ~ Puddings and Sweets

Banana Cake

  • 8 ounces margarine
  • 6 ounces brown sugar
  • 2 Eggs
  • 8 ounces wholemeal flour
  • 2 ounces baking powder
  • 3 Bananas
  • 2 ounces chopped walnuts

Beat margarine and sugar together with eggs then beat bananas into a pulp and add to mixture. Add flour, baking powder and chopped walnuts and mix together slowly. Pour into a baking tray and bake in a moderate oven until firm.

Serve 6–8 portions.

Apple Fritters

  • One pound cooking apples
  • Quarter pint apricot sauce
  • Polyunsaturated oil
  • Batter:-
  • 6 ounces plain flour
  • Half ounce baking powder
  • Half pint water

Sift flour into bowl, make a well in centre, gradually stir in water to form a smooth paste. Peel, core and slice apples into rings. Just prior to frying the apples, whisk the baking powder into the batter mixture. Dip apple rings into flour, then into batter and place in the deep oil and fry until golden brown. Serve with apricot sauce.

Serve 6 portions.

Strawberry Apple Charlotte

  • One pound stale breadcrumbs
  • 2-3 ounces sugar
  • One and a half ounces breadcrumbs
  • 28 ounces strawberries
  • 4 ounces margarine

Remove the crust and cut the bread into slices.

Using a Charlotte Mould, place one piece of bread (cut to a circle and dipped in melted margarine), onto the bottom. Place strips of bread (dipped as before), up the sides of the mould, making sure they do not overlap.

Peel, core, slice and cook apples together with strawberries in a little butter and sugar and add breadcrumbs. Fill the mould with the mixture, place a hard slice of bread on top and bake in a hot oven for 30-40 minutes. Turn out onto a plate.

Rhubarb Crumble

  • 2 pound fresh rhubarb, chopped
  • 2 ounces sugar
  • 2 ounces vegetable fat
  • 4 ounces flour
  • Pinch of extra sugar

Boil rhubarb with sugar for approx., 5 minutes, until soft. Blend together sugar, vegetable fat, flour in a bowl until thoroughly mixed to a fine consistency. Place rhubarb in an oven proof dish, cover with crumble mix and cook in a moderate oven for 30 minutes or until brown.

Serves 4-6 portions.

Lemon Sponge

  • 4 ounces castor sugar
  • 2 Eggs
  • Half ounce baking powder
  • 4 ounce margarine
  • 6 ounces flour
  • A few drops of milk
  • 2 Lemons

Cream margarine and sugar in a bowl until fluffy and almost white. Add beaten eggs and mix vigorously. Sieve the flour and baking powder and incorporate into mixture as lightly as possible, gradually adding the milk. Add zest of lemon, plus lemon juice to mix, blend thoroughly. Cover with greaseproof paper, steam for one to one and a half hours. Serve with lemon sauce.

Adam and Eve Pudding

  • 8oz apples
  • 1½ eggs
  • 3oz butter
  • 5oz self raisin flour
  • 3oz sugar
  • A little milk
  • If using plain flour, add 1 teaspoonful baking powder

Stew the apples in a little water and add some sugar. Place in a greased pie dish. Cream the butter and sugar and the eggs and flour. Spread over the apples and bake at about 450°F for ½ hour.

Savoury Bread and Butter Pudding

  • 3ozs Butter
  • 1 small Onion, finely chopped
  • 2ozs lean Bacon, chopped
  • 2ozs mushrooms, chopped
  • 6 thin slices bread
  • 2 large Eggs
  • ¼ pint Milk
  • Seasoning
  • 2-3 Tomatoes, sliced
  • 1oz English Cheese, grated
  • 1 packet cheese and onion crisps, crushed
  • ½ teaspoon mixed herbs

Melt 1oz butter and lightly fry onion, bacon and mushrooms. Remove crusts from bread, spread thickly with butter, cut into fingers and put half into a 1-½ pint, buttered heatproof dish.
Place fried onions, bacon, and mushrooms on the bread. Top with remaining bread and butter fingers, butter side up. Place tomato slices on top, reserving a few for garnish. Beat eggs and milk together with seasoning. Strain over the bread. Leave to stand for ½ hour. Mix together grated cheese, crushed crips and herbs. Sprinkle over the bread. Bake in center of a moderate oven 325°F, Gas 3 for ¾ - 1 hour, or until pudding is set and top crisp and golden. Garnish with reserved tomato slices.
Serve with a green salad for lunch or supper.

Macaroni Pudding

Serves 4

  • 2ozs Macaroni
  • 1 pint skimmed milk
  • 1oz Sugar
  • Pinch salt
  • 1 Egg

Soak the Macaroni for 1 hour or longer in the milk. Cook in a double saucepan until tender. Add sugar and salt, turn into a greased pie dish. Add well beaten egg and stir together. Bake for 40 minutes set at regulo Mark 1.