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.