JUST A SUET PUDDING.

Auckland Star, 2 September 1933, Page 3 (Supplement)

JUST A SUET PUDDING.

STANDARD RECIPE. Ingredients.—lib flour, Jib suet, i teaspoon salt, 1 teaspoon baking powder, about 1 gill cold water. . Method.—Sift flour, salt and baking powder into a basin. Remove any skin jor gristle from suet before weighing, I then either put suet through a, mincing ! machine, or shred and finely minro. Lightly rub suet into the flour with tiie tips of the fingers. Mix to a fairly soft dough with cold water. Wring a strong pudding cloth out in boiling water, and I sprinkle one side of it with flour. Turn dough into centre of cloth. Draw up ends of cloth. Tio ends tightly with string. But leave plenty of room for pudding to swell. Lower pudding into a saucepan of boiling water enough to cover. Boil gently for two hours. To Serve a Plain Suet Pudding.— Remove pudding from pan. Loosen cloth from pudding. Turn pudding on to a hot dish. Serve with fruit syrup, ' honey, jam, marmalade, stewed or tinned fruit, treacle, or with three Üblespooone syrup heated with half gill tinned pineapple or orange juice. To Make a Fruit Dumpling.—Cut a third of the dough oiF for the lid, and lay it aside. Roll remaining dough out on a lightly floured board to cjuarter-inch thickness. Lino a buttered pudding basin with the pastry. Fill with prepared fruit. Roll the third of dough out to a round shape to form lid. Brush edgo of pastry lining with a pastry brush dipped in water. Coyer with pastry lid to fit inside- of basin, nr trim edgee with a sharp knife, or fold edges over. Tie basin in a cloth, floured. Cook in fast boiling water for three hours, or steam for three, hours and a half. Apple Dumpling.—Wipe, pare and core four large apples, Slice- apples into lined bowl. Sprinkle with two tablespoons brown sugar. Add one clove and two or three tablespoons of cold "water, or white wine. Cover and cook. 2s r ote. —To make individual dumplings. Peel and core six apples. Roll suet crust out on a lightly floured pastry

board. Cut into 12 rounds with a pastry cutter. Place an apple on a round, brush , edge of pastry with cold water and draw up towards the top of apple. Fill centre with sugar. Cover with another round, and knead edges neatly together. Cover , remainder of apples in the same way. To Cook Individual Dumplings. — l. Tie each one in a pudding cloth. Boil one hour, or steam one hour and a half. i 2. Place dumplings on a floured baking itin. Bake ior 30 minutes in a moderate ■oven. I Any Fruit Dumpling.—Follow recipe 'for crust and lining basin! Substitute lib topped and tailed gooseberries, damsons, greengages; or plums, or wiped and sliced rhubarb for the sliced apples. Cover and cook like "Fruit Dumplings." To Serve Fruit Dumpling or Dump■lings.—Serve with custard sauce, or i with loz fresh butter melted and creamed with ioz flour, then diluted with one gill water and boiled, stirring constantly, for live minutes. To i\lak<; Koly-polys.—Roll suet cruet out on a lightly floured board io an oblong strip about 1-iu by Sin, depending on how much cruet you make. It

should be Jin thick. Spread with any filling you like, taking care I" have an inch margin at each side and at one end. Brush Iho margin with a pastry brush dipped in cold water. !!c>ll vp like a Swiss roll. Press the ends lightly together. Dredge roll lightly with "flour. Prepare cloth, but only flouring one end. Place roly on floured end. Roll up in cloth, not too tightly to allow room to swell, .lie ends of cloth tightly up Against ends of roly. JJuil about three hours. To Serve. —Remove cloth carefully. Turn on (i> a hot dish. Dredge with pastor sugar, or with equal quantity of castor sugar and cinnamon. Serve with cream or custard sauce. Fillings for Roly-polys.—l, jam; 2, sugared berries; :!, chopped stewed dried fruit; -I. mincemeat; 5. sliced apple,' flavoured (i> taste with ground cinnamon and mixed ivith a fev currants or a lit He minced candied peel and sweetened with svnip; •'• HI) etoncd halved raisins and lo'z, chopped citron peel.