Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake


Apple Charlotte

Method; Peel, core and mince the apples, put in a saucepan with sugar, cloves and water, simmer until quite tender. Butter a Charlotte mould. Which must not be too large or deep; cut a sufficient number of thin slices of close grained stale bread which are about the width of two fingers and as long as the height of the mould. Dip these one at a time in melted butter and line the sides of the mould, allowing their edges to overlap well and so form a serviceable wall. Cover the bottom of the mould with slices of bread, which may be cut into fancy shapes and dipped in butter before placing in the mould. Rub the apples through a wire sieve and then put in the prepared mould, cover with around of slice of bread buttered on the outside, bake in a moderate oven for forty minutes. At the end of this time the bread should be thoroughly baked and be a nice brown.
Before serving sprinkle with sugar.

Chester Pudding

Picture of Chester Pudding

Method; Line a small pie dish with pasty rolled very thinly, decorate the edges according to taste, then brush over the edges with beaten egg. Melt the butter and sugar in a saucepan, add the almonds and stir in the yolks of the three eggs and white of one. Stir this mixture over a gentle heat until it thickens, taking care that it does not burn, then pout into the prepared dish and bake for thirty minutes or until set. Whip up the two remaining whites of the eggs together with one tablespoonful of sugar, whip briskly and pile on top, put back in the oven for a few minutes to allow the whites to set. Serve hot or cold.

Dariol Pudding

Method; Beat the butter and sugar together, add the flour, eggs and flavouring and beat for a few minutes. Grease some Dariol moulds, garnish with the cherries and angelica. Three parts fill the moulds with the mixture and bake in a slow oven for ten to fifteen minutes. Turn out and serve plain or with wine or raspberry sauce.

Baked Apple Dumplings

Method; Roll out the pastry and stamp into eight rounds; peel and core the apples, place on the rounds of pastry and fill the centre with sugar. Wet the edges and put a round of pastry over the top and seal the edges. Brush over with water and dust with coarse sugar and bake for about twenty minutes.

Bedfordshire Pudding

Method; Line a flat dish with the pastry and decorate the edges. Beat up the eggs and add them to the sugar and nutmeg, then add to the boiling milk. Mince the peel and raisins rather coarsely and add these with the currants to the3 custard, pour into the prepared dish and bake for half an hour or until set, cover with castor sugar. The dish can be served either hot or cold.

Orange Custard Pudding

Method; Boil the milk add to the beaten eggs, sugar and orange rind then pour into a greased pie dish. Stand in dish containing water, and then bake in a slow oven until set. When cold, cover with castor sugar and place under a grill and brown the top, serve cold.

Queen Pudding

Method; Boil the milk with the butter, and add one tablespoonful of sugar to the breadcrumbs, and pour over the milk then add the beaten eggs and vanilla. Pour into a buttered dish and bake for twenty to thirty minutes, or until set; then spread on top the jam. Beat up the whites of the eggs into a stiff froth then add the remaining sugar, pile on the top of the pudding and put back in the oven until set. Serve hot or cold.

Three and Three Pudding

Method; Line a small pie dish with pastry, decorate the edges with cut leaves etc., peel, core and cut the apples in half-quarters and place in an enamelled stew pan with one tablespoonful of water, then simmer gently until soft. Then add the sugar, butter, lemon and the yokes of the eggs, stir until thoroughly mixed, but do not allow to boil, rub through a wire sieve and place the pulp into a prepared dish, baked for thirty to forty minutes or until the mixture is set. When done whip up the whites of the eggs, add to them one tablespoonful castor sugar; pile on the top of the pudding in the centre, decorate with candied fruit; bake until whites are set in a slow oven. Serve hot or cold.

Bachelor’s Pudding

Method; Rub the butter into the flour, mince the suet, stone and divide the raisins, mix all together, add the sugar, breadcrumbs, baking powder, ginger, eggs [beaten] and milk, mix thoroughly. Butter well a mould; entirely cover the inside with brown sugar, pour in the mixture, cover with buttered paper and steam for two hours. Note to make the pudding less rich leave out the butter.

Cabinet Pudding

Method; Split the Savoy biscuits and trim the edges neatly: butter a plain mould and decorate the top with cherries, angelica or pistachio nuts; arrange the biscuits around the side of the mould; beat the eggs, add to them the sugar, essence and the milk. Pour this over the trimming and the remainder of the crushed biscuits. Pour the mixture into the prepared mould and allow to come within half and inch of the top, cover with buttered paper and allow to stand for twenty minutes. Steam slowly for one and a quarter hours and serve with a German egg sauce [see below].

Connaught Pudding

Method; Melt the butter in a sauce pan, stir in the flour, and add the milk, then boil up and stir until it thickens, then stir in the bread crumbs, Ratafias, rind, sugar and vanilla then also add the eggs and cream which have been well beaten, Butter thickly a mould then dust it with sugar and decorate it with candied cherries. Pour the mixture into the mould allowing it to come within one inch of the top, cover with buttered paper and steam for one and a half hours and serve with a German egg sauce [see below].

Crystal Palace Pudding

Method; Dissolve the gelatine in half a pint of milk [first dipping it in water], mix the cornflour with the remainder, cold. Pour milk and geletine to the cornflour, add the sugar and flavouring boil for five minutes, strain to yolk of eggs. Put at the bottom of some small dariol moulds some off the angelica and candied cherries, fill with the mixture. When cold dip in warm water and quickly turn out. Serve with cold raspberry sauce, to make take two tablespoonfuls of raspberry jam, sugar and water and boil for ten minutes, strain and use.

Favourite Pudding

Method; Divide the sponge cakes, lay at the bottom of a dish, add a few drops of ratatia to the wine and sprinkle over the sponge cakes then spread on top the jam. Beat up the eggs, boil the milk with the sugar and pour over he eggs, place in a container and place in a pan of boiling water and stir until it thickens; add a few drops of ratatia ,stir, when cool pout over the sponge cakes and the jam. Decorate with angelica cut into pieces and the dried cherries.

General’s Pudding

Method; Put all the dry ingredients into a basin, the suet being pre minced, beat up the eggs and add to the mixture, also a little milk if required. Grease a plain or fancy pudding mould, throw into the bowl some coarse brown sugar, shake well so that the mould is evenly coated. Pour in the mixture and cover with buttered paper and steam for two hours, use a German white sauce [see below].

Italian Pudding

Method; Divide the biscuits and arrange alternate layers of biscuits and peaches in a dish until it is full. Beat up the egg, add the milk and sugar and place in a custard pan and then in a pan of boiling water, stir until the mixture thickens; then pour over the biscuits and allow to cool. Whip up the cream up the cream until it is stiff, then add a little castor sugar and arrange roughly on top. Serve cold.

Penmeanmawr Pudding

Method; Cut the bread up into about one third of an inch squares and place in a bowl, pour over the sherry and allow to soak for a hour with the top covered. Add the cherries which have been cut in half, the lemon rind, almonds, sugar and half the pistachios. Then beat the eggs, add the boiling milk and pour over the bread etc. butter a fancy mould thickly and through in the remaining pistachios, shake the dish so that it is evenly covered and pour in the mixture which should come within an inch of the top, then cover with buttered paper and steam for one and a half hours. Serve with a German sauce [see below].

St. Claire Pudding

Method; Beat up the eggs and add the milk when boiling, put back into the pan; stand in a pan of boiling water and stir until it coats the spoon. Dissolve the gelatine in water, add this to the to the custard, also the sugar and vanilla; divide the custard and colour one half with cochineal, pour some of each onto wetted plates to about quarter of an inch thick, and when set stamp out rounds about the size of a shilling. Line a plain mould with jelly, then arrange alternately the rounds of custard at the bottom and sides of the mould, sprinkle over with a little more jelly to keep these in place; blow in a little gold leaf so that it will show between the rounds of jelly and allow to set. Add the remaining red custard and biscuit crumbs to the mould and allow to set. When set, add the almonds to the yellow custard and pour on top of the mixture in the mould, to remove from the mould dip in warm water and turn out quickly.