Cooking With Gas ~ Puddings

Puddings

Hints: Milk Puddings.
For coarse grains (e.g. rice) allow 1½ oz of grain, 1 oz sugar and 1 pint of milk. Milk and water may be used in which case add 1 oz butter.

Put all the ingredients into a greased pie dish and bake in a slow oven for about 2 hours.

For a pudding made with fine or powdered grains (e.g. ground rice), however, allow 2 oz grain and mix it to a paste with a little water. Bring the milk to boiling point, stir it into the paste, return all to the saucepan and cook for about 3-4 minutes. Add the sugar, pour all into a greased pie dish and bake slowly till brown on top.

Flavourings may always be added to taste.

*Apple Charlotte

  • 4 oz white breadcrumbs
  • 1 lb cooking apples
  • 3 oz Demerara or granulated sugar
  • 2 oz butter (melted)
  • Grated rind of half a lemon

Mix together 3 oz of the white breadcrumbs, the sugar and grated lemon rind. Peel the apples and grate on to a plate. In a pie dish place alternate layers of mixed crumbs and apples, the last layer being the crumbs, over which pour the melted butter. Sprinkle the remaining 1 oz of crumbs on top and bake in a moderately-heated oven for about 25 minutes [Gastat 6]

Variations: Apricot or Banana. Use ginger as flavouring and cake crumbs instead of breadcrumbs.

*Baked Custard

  • 1 whole egg and 1 yolk
  • ½ pint milk
  • ½ oz castor sugar
  • Few drops vanilla essence
  • Grated nutmeg

Beat together the eggs and the sugar and add the vanilla essence. Bring the milk to boiling point, pour it on the eggs, stirring well all the time. Strain the mixture into a greased pie dish, grate a little nutmeg over it and bake for 40-60 minutes in a very slow oven [Gastat 3]

*Bakewell Tart

  • 2 oz butter
  • 3 oz sugar
  • 3 oz ground almonds
  • 3 oz bread or cake crumbs
  • 2 eggs
  • A little raspberry jam
  • Lemon curd
  • Grated rind and juice of 1 lemon
  • About 6 oz short crust pastry.

Line a plate with the pastry and spread the jam and lemon curd on the bottom. Cream the butter and sugar, add the well beaten eggs, ground almonds, rind of lemon, cake crumbs and lemon juice. Pour these on to the jam in the dish and bake in a moderately hot oven for about 30-40 minutes. [Gastat 6]

N.B. – This pudding should be baked in an open Pyrex dish or in an enamel-plate, not in a pie dish, and should be placed about half-way down the oven.

Castle Pudding

  • 2 eggs; their weight in butter, sugar and flour
  • ½ teaspoonful baking powder
  • Grated rind and juice of 2 lemons, or half teaspoon lemon or other flavouring

Proceed as for cake method, and cook in a moderately-heated oven in well greased half-filled dariole moulds for 20 minutes. Turn out and serve with jam or custard.

Coffee Mould

  • ½ pint milk
  • ½ pint strong coffee
  • 2 oz cornflour
  • 2 oz sugar
  • 1 oz butter
  • Few drops vanilla essence

Heat together the coffee and half the milk. Mix the cornflour with the rest of the milk to a smooth paste, add to the hot milk and boil, stirring all the time, till cooked and thick. Add the butter, sugar and vanilla, mix well and pour into a wet mould to set.

Fruit Fool

  • Fruit
  • Sugar to taste
  • Custard (as below or proprietary powder)

Stew the fruit (bottled, tinned, or fresh gooseberries, strawberries, or raspberries) in a little water until soft. Add sugar to taste and pass through a sieve. Add sufficient custard to make a fairly thick mixture, cool and pour the mixture into custard glasses or one large glass dish. When almost cold decorate the tops with some whole fruits.

Custard

  • 2 oz sugar
  • 2 eggs
  • ½ pint milk

Beat well together the sugar and eggs, bring the milk to boiling point and pour on to them. Return all to the saucepan and cook very slowly over a low heat, stirring frequently until thick.

Yorkshire Pudding

  • 1 egg
  • 4 oz flour
  • ¼ pint water
  • ¼ pint milk
  • 1 oz dripping
  • Pinch of salt

Sieve together the flour and salt into a basin; beat the egg, make a well in the centre of the flour and pour in the egg. Mix the milk and water, add a little to the egg, mixing it in well. Add the rest of the milk and water, beat well and let the mixture stand for at least an hour. Make the dripping smoking hot in a tin (or Pyrex dish), add the batter and bake in a fairly hot oven for about 35 minutes [Gastat 7]