STEAMED PUDDINGS FOR WINTRY NIGHTS

Press, Volume CII, Issue 30179, 10 July 1963, Page 3

STEAMED PUDDINGS FOR WINTRY NIGHTS

(By

ELIZABETH)

While it is still steamed pudding weather, make the most of this popular and warming sweet. This week three recipes for steamed puddings are given. They are Lemon Sultana Pudding, Marmalade Walnut Pudding and Syrup and Plum Layer Pudding.

Lemon Sultana Pudding This particular steamed sultana pudding comes to the table crowned with its own golden lemon sauce, so no finishing touches or extras are needed. Give it about 11 hours' steaming. Ingredients: 1 tablespoon butter 1 egg J cup sugar Juice of 2 small lemons 1 breakfast cup flour 2 teaspoons baking powder i teaspoon salt i cup sugar (additional) 3 cup sultanas 2oz butter 3 cup milk (scant) Method: Rub butter round a steaming bowl. Whisk 1 egg with half a cup of sugar and the juice of two small lemons and pour into the bottom of the bowl. Sift 1 breakfast cup of flour with two teaspoons of baking powder and J a teaspoon of salt and mix in half a cup of sugar. Rub in 2oz butter and mix in i cup of sultanas. Mix with a scant half-cup of milk to soft scone consistency and drop it in spoonfuls on top of the sauce. Cover closely and steam for 1J hours. Turn into a bowl to serve. * * * Syrup And Plum Layer This Syrup and Plum Layer Pudding may be made from bottled or tinned plums for a delicious steamed pudding for a cold night. Apples, preserved blackberries or cherries may be used instead of plums, for a sweeter pudding This recipe comes from "Good Housekeeping." as does the picture on this page. Ingredients: Boz suetcrust lib jar or tin of plums 5 tablespoons golden syrup. Method: Grease a basin well and roll out the suetcrust into four portions. Put a tablespoon of golden syrup into the bottom of the basin, then a layer of suetcrust, cover with a layer of stoned plums. Continue with alternate layers, finishing with a layer of suetcrust. Cover with greased paper and a pudding cloth and steam from about 2J hours. Turn out and serve with extra (melted) golden syrup.

Marmalade Walnut Pudding

Walnuts and marmalade team up to make the week’s most delectable pudding. A light brown, walnut-fleeted sponge is steamed with its own golden coronet of walnuts and marmalade, which is easy to do yet comes to the table looking decorative and tasting wonderful. It will cut into six to eight goodsized servings. Allow about two hours’ steaming. Ingredients: 1 dessertspoon butter 8 walnut halves 3 tablespoons marmalade 4oz butter 4oz brown sugar 2 eggs 1 dessertspoon marmalade 3 tablespoons crumbled walnuts 6oz flour 1 teaspoon baking powder i teaspoon salt

Method: Rub a dessertspoon of butter well over bottom and sides of a large steaming bowl. Arrange eight walnut halves in a wreath round the bottom, rounded sides down. Drop in three tablespoons of marmalade to cover without disarranging. Cream 4oz butter, beat in 4oz brown sugar and 2 eggs. Add sifted dry ingredients, marmalade and three tablespoons of chopped or lightlycrumbled walnuts. Mix well and drop out by spoonfuls over the marmalade in the bowl, smoothing round without mixing. Cover closely and steam for two hours. Turn out immediately on to a hot dish to serve. '

¥ ¥ * Baked Apples

De Luxe

Baked apples make an easy and a popular pudding, and if a little care is taken with their preparation they will easily come up to starring roles for entertaining too. Here are two ways of giving them a little glamour. W LEMON APPLES Ingredients: 6 baking apples loz butter Sultanas Juice of two lemons 3 cup sugar

Method: Wash apples and core them, filling the cavities with sultanas. Stand in a buttered ovenware dish, after running a knife cut round the centre of each just through the skin. Sprinkle with the lemon juice and sugar and dot with small pieces of butter. Bake until tender and browned in their lemon sauce.

Chocolate Toast

Pudding

When a large piece of stale loaf faces you, turn it into an asset by making a chocolate toast pudding. Freshly-toasted bread cut into cubes gives flavour and interest to a baked chocolate custard topped with button meringues. This pudding will serve six.

Ingredients: 6 fairly thick slices of freshly-made toast 1 2oz cake of dark, sweet cooking chocolate

3 cups milk 3 teaspoon salt 1 teaspoon vanilla 2 egg yolks 1 cup brown sugar 2 egg whites Pinch salt Drop or two of vanilla

4 tablespoons white sugar

Method: Make toast, remove the crusts and cut the slices into neat cubes about an inch square. Butter an ovenware dish and turn in the toast cubes. In the top of a double boiler, heat 3 cups milk, one 2oz cake of dark chocolate and 3 teaspoon salt. In a bowl beat two egg yolks with a teaspoon of vanilla and half a cup of brown sugar. When the chocolate is melted, whisk it well. Add the brown sugar mixture a spoonful at a time, whisking after each addition until all is used. Pour over the toast and allow to stand for about 20 minutes. Place in a pan of water and bake in a moderate oven for half an hour. Whisk egg whites with a pinch of salt until very stiff, then whisk in the white sugar and vanilla. Spoon into small meringues dotting the top of the almostset custard and return to the oven until the meringues are set and tinted.

APPLE PORCUPINES Ingredients: 6 apples 2 egg whites 4oz sugar Blanched almonds Dates

Method: Core apples and peel the skin from the top halves. Stuff with dates sprinkled with lemon juice. Place in a buttered ovenware dish with a very little water and sugar and bake until almost tender but not broken. Make meringue and swirl it into peaks over the tops of the apples. Stud with blanched almonds. Return to the oven and bake for a further 15 minutes.

Apple And Raisin Lattice Pie

A Sunday dinner inspiration is this apple and raisin lattice pie with its cinnamon sugar frosting.

If puroed apples are not to hand, peel and stew until pulped sufficient cooking apples, sweetened and flavoured a little with lemon juice if they are the variety which needs it, to make three good cups of fluffy apple puree, and let it become cold.

Ingredients: 1 pound flaky pastry

Confetti Snow Ingredients: 3 cups chopped ripe Chinese gooseberies 1 cup chopped drained pineapple 2oz glace cherries 2 egg whites 8 tablespoons sugar Pinch salt 1 small teaspoon finely grated lemon rind 1 tray or block of hard frozen ice cream

Method: Peel Chinese gooseberries and cut up into small, chunky pieces. Place in an ovenware dish, sprinkle with 2 tablespoons of sugar and place in the refrigerator to chill until required. Drain pineapple and cut the pieces to the same size as the gooseberries and cut the cherries into pieces. Toss pineapple and cherries with the Chinese gooseberries and leave all chilling until a few minutes before eating time. Place a hard block of ice cream over the fruit. Whisk egg whites until very stiff with a pinch of salt. Whisk in remaining 6 tablespoons of sugar and when very stiff fold through the grated lemon rind. Take the meringue right out to the edges of the dish of fruit. Heat griller, then turn lower and toast the meringue until its is golden and set and crisping. Serve at once.

3 breakfast cups apple puree 1 packet seeded raisins 1 tablespoon finely chopped mixed peel. 2 tablespoons sugar i teaspoon cinnamon 1 tablespoon lemon juice.

Method: If using frozen pastry stand at room temperature until possible to handle. Roll pastry fairly thinly and spread over a large deep pie plate, overlapping by at least an inch and cut off round neatly. Roll remaining pastry in to a long rectangle and cut into neat strips of an even half inch width. Mix apples, raisins with chopped peel and lemon juice and turn in to fill the shell. Moisten one end of each strip and arrange the strips over, weaving them under and over in a basket work design. Moisten other ends and secure, cutting off excess pastry. Turn the whole edge under and flute along Bake in a hot oven until the top is browned, then place low down in the oven and bake a further twenty minutes with good botom heat Sprinkle with the cinnamon sugar and return to the oven for about five minutes, then serve at once, preferably with ice cream.