Good Fare in War-time

Puddings

Bread Pudding

  • 1 breakcup stale Bread
  • 2 table-spoons mixed Dried Fruit
  • ¼ pint Milk
  • ½ tea-spoon Mixed Spice
  • 1 table-spoon Fat
  • 1 tea-spoon Black Treacle or Syrup
  • 1 table-spoon Sugar
  • ½ tea-spoon Bicarbonate of Soda

Soak the bread in hot milk for 10 to 15 minutes. Flake with a fork. Add the other ingredients and mix well. Grease and sugar a "Yorkshire" tin, add the mixture and bake ¾-1 hour in a moderate oven, or steam in a covered basin for 1½ hours.

Chocolate Pudding

  • 4 table-spoons Flour
  • 1 table-spoon Cocoa
  • 4 table-spoons grated raw Potatoes
  • 1½ table-spoons Syrup or Sugar
  • ½ tea-spoon Baking Powder
  • 1 Egg
  • 1 table-sponn Fat
  • Milk and Water

Mix in the usual way. Steam in a greased bowl for 1½ hours or bake in a greased "Yorkshire" tin for 1-1¼ hours.

Economical Apple Pudding

  • 4 table-spoons Flour
  • 2 table-spoons Dates or Prunes
  • 4 table-spoons raw grated Potato or Fine oatmeal
  • 1 tea-spoon Baking Powder
  • 1-2 Cloves
  • 1 table-spoon Fat
  • Pinch of Salt
  • 1 Apple
  • Milk and Water to mix

Rub the fat into the flour. Add the dry ingredients, the chopped apple and the fruit, etc., and mix to a dropping consistency with milk and water. Place in a well-greased tin and bake for about 1 hour. A few minutes before serving, dust with ½ table-spoon sugar and allow to brown.

Fig Charlotte

  • 6 ozs Figs
  • 1 table-spoon Suet or hard Fat
  • 1 breakfast cup stale Bread
  • 1 table-spoon Syrup
  • 4 table-spoons Water

Soak figs overnight and stew with the syrup and water. Remove figs and chop. Soak the bread in the fig liquor, mash well with a fork, add the shredded suet and figs and mix well. Pour into a greased "Yorkshire" tin and bake in a moderate oven ½-¾ hour.

Fruit and Oatmeal Mould

  • 2 table-spoons Medium or Fine Oatmeal
  • ½ level tea-spoon Bicarbonate of Soda
  • ½ pint Water
  • 2 table-spoons Sugar
  • 1 lb Fruit Pulp or stewed stoned Prunes

Sprinkle oatmeal into boiling salted water, stir for 5 minutes, cover, allow to cook steadily for 30 minutes. Add the fruit pulp, sugar and bicarbonate of soda 10-15 minutes before the oatmeal is cooked. Stir well. Turn into a wet mould. When set turn out; serve with a suitable sauce or custard.

Ginger Pudding

  • 4 table-spoons Flour
  • 1 table-spoon Fat
  • 2 table-spoons Fine Oatmeal
  • ½ tea-spoon Ground Ginger
  • 1 medium Carrot (minced)
  • 2 table-spoons Treacle or Golden Syrup
  • ½ tea-spoon Bicarbonate of Soda
  • Milk to mix

Prepare as on page 23, steam or bake and serve with custard.

Patriotic Pudding

  • 4 table-spoons Flour
  • 4 table-spoons grated raw Potato or Fine Oatmeal
  • 1 table-spoon Fat
  • ½ table-spoon Jam, Treacle or Milk and Water to mix Syrup and 1 grated Carrot
  • ½ tea-spoon Bicarbonate of Soda
  • Pinch of Salt
  • 2 tea-spoons grated Orange or Lemon Rind (if available)
  • Milk and Water to mix

Rub the fat into the flour, add the rest of the dry ingredients and mix well. Add the jam and carrot, heated in four table-spoons of milk and mix to a soft mixture adding more milk or water if necessary. Turn into a well-greased bowl, cover and steam for 1 hour.

OR: Place jam and carrot in the bottom of a well-greased bowl make the mixture as above, mixing the dry ingredients with the milk only.

Sweet Surprise

  • 4 table-spoons Flour
  • 1 table-spoon Suet or hard Fat
  • 2 table-spoons grated raw Potato
  • 2 table-spoons Sultanas or other Dried fruit (optional)
  • 1 medium grated raw Carrot
  • ½ tea-spoon Bicarbonate of Soda
  • 1 tea-spoon Syrup
  • ½ tea-spoon Spice
  • Salt
  • Milk to mix

Mix all the dry ingredients thoroughly. Add milk and mix to a dropping consistency. Put into a greased basin, steam for 2 hours. Serve with a chocolate sauce.

Treacle Pudding

  • 3 table-spoons Flour
  • ½ tea-spoon Bicarbonate of Soda
  • 3 table-spoons medium Oatmeal
  • 2 table-spoons Dried Fruit
  • 1 table-spoon Margarine
  • 1 tea-spoon Treacle
  • 1 table-spoon Syrup or Sugar
  • ½ tea-spoon Ground Ginger or Spice
  • ¼-½ pint Milk and Water

Rub the fat into the flour. Add oatmeal, sugar, soda and fruit and mix well. Bind together with treacle heated in the milk. Turn into a greased mould or basin and steam for 1½-2 hours. Turn out and serve with a sweet sauce or custard.