Some self-saucing puddings

Press, 26 June 1978, Page 14

Some self-saucing puddings

Celia Timms

FOOD AND RECIPES

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Most hot puddings made from flour, either baked or steamed, need an accompanying sauce, custard or cream. When this can be cooked with the pudding as a self-saucing mix or a topping it saves the use of another saucepan and space on the top of the stove. The following recipes have been chosen because they are ail *s‘lefcontained.” GINGERBREAD AND APPLE PUDDING Gingerbread UpsideDown Pudding topped . with apple and served warm with ice cream I should be welcome in any I family on a cold night. In- I gradients given make a I big mixture which means I there should be enough I left over to eat cold as I cake. The recipe requires I a baking tin of about 9in 1 x 13in. You will need:— GINGERBREAD J cup butter | cup sugar 2 eggs 2/3 cup treacle 2 cups flour 1| teaspoons bicarbonate soda | teaspoon salt 1 teaspoon ground ginger J teaspoon each of cinnamon, cloves and nutmeg 2/3 cup orange juice APPLE TOPPING 450 g cooking apples 2/3 cup treacle | cup sugar 2 tablespoons butter Method: Slice apples , thinly, using a quick cooking variety and arrangfe in base of well greased 11 baking tin. Pour over 2/3 cup of treacle, sprinkle [ with A cup sugar and dot with 2 tablespoons butter. Cream remaining butter and sugar until light and fluffy. Beat in eggs one at a time then blend in remaining treacle. Sift flour i with bi-carb„ salt and j spices and add to the mixj ture alternately with or--ange juice, beginning and ■ ending with flour mixture. Spoon this over apples : and bake at 350 for 50 ; minutes. Leave in tin for i about five minutes before i inverting on a serving I platter. DATE PUDDING This Upside-down Date ; j pudding has chopped wal- , ! nuts in the mixture and j ; when served warm topped with vanilla ice cream is very good indeed. Serves 7 I to 8 persons. You will need:— 1 cup chopped dates 2 cups packed brown sugar 3 tablespoons butter I cup white sugar I egg II cups flour 1 teaspoon bi-carbonate of soda 1 teaspoon baking powder i I teaspoon salt 1 cup chopped walnuts Method: Pour a cup of I boiling water over dates ; and set aside to cool. Beat < i cup brown sugar with 2 ; tablespoons of butter, 4 cup white sugar and the 1 i egg until light. Sift flour * I with bi-carb., baking pow- ‘ \ der and salt and add alter- ‘ : nately with dates and c j water. Add walnuts and j > pour into greased shallow a I baking dish. Mix remain- 1 ing brown sugar, butter F and cups boiling water and carefully spoon over the batter. Bake at 350 for “ 40 to 50 minutes. £ RAISIN PUDDING c Raisin Pudding is a sim- 8 ilar type of mixture but r has a different flavour r from the others. The s syrup should be prepared b first. Serves five. v You will need:— P SYRUP t 4 cup brown sugar t j cup white sugar s J' cups boiling water C 1 tablespoon butter p } teaspoon cinnamon a J cup raisins v Salt L Vanilla b Method: Combine both st

sugars with boiling water and add butter, cinnamon and a pinch of salt, raisins and vanilla to taste and boil for 15 minutes. BATTER 1 tablespoon butter 1/3 cup sugar I cup flour 1 teaspoon baking powder 1/3 cup milk 1 egg. Method: Cream butter and sugar until very light. Combine beaten egg with ntilk. Sieve flour with baking powder and a

pinch of salt. Add the flour to creamed mixture alternately with egg and milk and beat well. Spread in buttered ovenproof dish and carefully spoon over boiling syrup. Bake at 350 for 30 minutes. CHOCOLATE PUDDING Those who like chocolate flavour are certain to enjoy this Self-saucing Chocolate Pudding. Serves four. You will need: 1 cup self-raising flour 2 tablespoons cocoa 1 oz butter (melted) J teaspoon salt . i cup milk J cup sugar 1 teaspoon vanilla SAUCE 1 cup brown, sugar, lightly packed 1 cup cocoa (extra) cups boiling water Method: Sift flour with salt and cocoa. Add sugar and mix well. Add milk, vanilla and melted butter and beat until smooth. Spread this batter I evenly in a greased oven- I proof dish. Combine J brown sugar and extra 1 cocoa and blend well then I sprinkle over top of bat- I ter. Carefully pour over I the boiling water. Bake at I 350 for 50-60 minutes. STEAMED ORANGE PUDDING Orange Upside-down I Pudding is steamed, is at- I tractive in appearance and I has a particularly de- I licious flavour com- I bination of orange and I passionfruit. Serves six. You will need: I 2 oranges Glace cherries About 8 blanched and I split almonds (option- I al) 2 tablespoons golden I syrup 175 g self-raising flour I 25 g ground rice Pinch of salt 2 passionfruit or equiva- I lent in bottled pulp 75 g butter 125 g sugar 4 tablespoons milk 1 large egg or 2 small | ones Method: Grate rind from I oranges and reserve. Re- I move as much of the pith I as possible from the fruit I after grating and slice I across into sufficient cir- ’ cles to cover the base of ~ a greased basin, removing pips. Arrange in base of basin and place a cherry in centre of each orange slice using the almonds to add to the pattern. Heat I golden syrup until it is deeply coloured 'and pour over fruit. Sieve flour. | ground rice and salt and i mix in the grated orange rind. Cream butter with sugar until very light, add beaten egg and beat I well. Add passionfruit pulp then dry ingredients alternately with milk until a soft, dropping bat- | ter is obtained. Drop in spoonfuls on to fruit. Cover basin tightly and place in pan containing about 2 inches boiling water. Steam for 1 hour. Leave to stand 5 minutes before turning out on serving platter. niifim

SINBAD PUDDING 'Sinbad Pudding is also steamed for an hour and when cooked and turned out should be coated with a thick lemon sauce. Serves six. You will need: 1 cup flour 1 heaped teaspoon baking powder Salt 1 teaspoon each of cinnamon and mixed spice 1 cup brown sugar 50 g butter Milk Juice of 1 large lemon or 2 small ones i cup white sugar 3 egg Method: In the basin in which the pudding is to be cooked, put the beaten egg, white sugar and lemon juice and beat until thick and light in colour. In another bowl put flour sifted with baking powder and salt, rub in the butter add brown sugar and add brown 3sugar and blend thoroughly. Add sufficient milk to form a moist dough. Carefully drop this by spoonful's on to egg mixture in other basin. This will surround and partly cover the dough but do not mix in any way. Cover tightly and place basin in pan with boiling water. Steam for 1 hour ensuring that water boils rapidly throughout.