Hot puddings cooked in half an hour

Press, 17 April 1978, Page 12

Hot puddings cooked in half an hour

FOOD AND RECIPES

By

Celia Timms

Now that so many mothers have secondary employment — secondary to that of running a house and bringing up a family — it must be difficult to provide the family with a hot pudding at the evening meal with so little time to spare for making it. I have selected the following recipes because all of them can be cooked in roughly half an hour and Tope that some of them will be helpful and popular.

APPLE SAUCE PUDDING Apple Sauce Pudding needs very little preparation time as tinned apple sauce can be used but, time permitting, it is more economical to make the apple sauce the day before, using fresh apples. Serves four. You will need: 3 cups sweetened apple sauce 3 eggs 1 teaspoon grated lemon rind | teaspoon vanilla or almond essence 2 teaspoons lemon juice 6 tablespoons sugar Salt and additional essence flavouring

Method: Beat egg yolks with lemon rind and juice and chosen essence and blend with the apple sauce. Pour into greased ovenproof dish. Beat egg whites with a pinch of salt until stiff and gradually beat in sugar until shiny and able to stand in peaks. Add teaspoon of essence and pile on top of filled dish. Bake at 300 for not less than 20 minutes. The longer it is cooked the more set the meringue topping becomes. This pudding is also excellent when served chilled. Serve wit cream. FRUIT COTTAGE PUDDING Fruit Cottage Pudding is a simle variation of the Cottage Pudding baked by our grandmothers. Serves six.

You will need: 4 tablespoons sugar 2 tablespoons butter 1 egg 1 teaspoon vanilla 1| cups plain flour 2 teaspoons baking powder J cup milk Salt Drained cooked fruit Method: Soften butter and gradually beat in sugar continuing to beat until light and fluffy. Beat in egg and essence and gradually add flour sifted with baking powder and a pinch of salt, alternatively with milk. Beat batter until smooth after each addition. Pour into greased shallow dish and place drained fruit on top. With a spoon gently press fruit down into the batter, bake at 400 for about 30 minutes. Serve with custard of cream. CHOCOLATE SPONGES Individual Chocolate Sponges are as light as a

feather and are cooked in the oven. Their flavour is rich and chocolaty and should be served with a sauce or custard. Serves six. You will need: 1 cup sugar 1 egg 1 cup milk d tablespoon melted butter 50g semi-sweet chocolate Ij cups plain four 2 teaspoons baking powder { teaspoon salt Vanilla essence Nutmeg Method: Beat egg with sugar until light and creamy; add melted butter and the chocolate melted

over hot (not boiling) water; blend well then add milk. Sift flour with baking powder and salt and stirr in to batter. Add vanilla to taste and a good pinch of nutmeg. Spoon the batter into 6 wellgreased deep cups or moulds filling them only two-thirds full and cover each with waxed paper or foil held in place with rubber bands. Stand the cups in a baking dish of hot water and put into a 350 oven. Cook for 30 minutes. The sponges can also be cooked on top of the stove in a covered baking dish or pan. PINEAPPLE PUDDING

Pineapple Bread Pudding needs 35 minutes to cook. It is a quite delicious way to use left-over bread. Serves six. You will need: 1J cups white breadcrumbs, preferably a day or two old 1 cup milk 2 tablespoons butter 1 egg 1 tablespoon brandy or 1 teaspoon vanilla or lemon essence 1 cup sugar } cup raisins 1 teaspoon cinnamon i teaspoon ground ginger; nutmeg 1 cup drained crushed pineapple or small tin 1J tablespoons lemon juice 1 j teaspoons grated lemon rind Sait Method: Combine the breadcrumbs with milk in a saucepan and cook over very low heat for 2-3 minutes, stirring occasionally. Remove from heat and leave to cool slightly. Beat in egg yolk, butter, brandy or essence, sugar, spices, lemon rind and raisins. Add lemon juice to pineapple and add this also. Blend well. Beat egg-white with a pinch of salt until very stiff but still

moist and fold into the mix-, ture carefully. Pour into a greased ovenproof dish and bake at 375 for 35 minutes. . BAKED ORANGES Baked Oranges also i need only 30 minutes to i cook and if the prepara- ' tion can be done the day before they provide a quick and rather glamorous dessert. Serves six. You will need: 6 navel oranges 1 cup chopped dates 1 cup desiccated coconut J' cup finely chopped walnuts (optional) 3 tablespoons sugar 2 tablespoons golden syrup 2 teaspoons chopped preserved ginger 2 egg-whites and extra 4 tablespoons sugar Method: Cover oranges with boiling water and stand for 10-15 minutes; drain, reserving water. Cut a slice off top of each orange and scoop out the pulp leaving skin intact; Remove pith and membrane from the orange

pulp and place in basin. Add dates, coconut, walnuts, sugar and ginger; mix well. Drain off any surplus juice and make up to one cup with the waler reserved from soaking the oranges. Fill blended fruit intd orange shells and arrange in baking dish. Add golden syrup to juice and orange water and pour into dish. Beat egg-whites until stiff, add sugar and beat until shiny and stiff enough to hold peaks. Pile this meringue on top of each orange. Bake at 350 for 30 minutes. Serve hot. The liquid in baking dish can be thickened with a little cornflour or arrow- • root, sweetened to taste and served as a sauce.

STEAMED GOLDEN PUDDING Steamed Golden Pudding cooks in 30 minutes and provides a light sponge with a caramel flavour. Serves four. You will need: 1 tablespoon golden syrup 1 egg 1 tablespoon butter 3 rounded tablespoons plain flour 1 teaspoon baking powder 2 rounded tablespoons sugar Salt. Method: Grease a pudding basin and put golden 'syrup in base then stand the basin in hot water. Mix flour, baking powder, sugar and pinch of salt and sift into another basin. Add the beaten egg and blend into dry ingredients with cold water added alternately, until the mixture is of the consistency of thick cream. Pour into the basin on top of the golden syrup without mixing. Cover with foil and steam in a pan of boiling water for 30 minutes. Turn out on serving dish and serve with sauce, custard or cream.