Winter Puddings

Southland Times, Issue 25303, 5 June 1935, Page 5

Winter Puddings

Seasonal changes have their effect on atmospheric and food temperatures alike; but whereas the weather barometer falls to its lowest level in winter, the cooking thermometer rises to its peak. Winter puddings, therefore, should be hot—piping hot, in fact.

Steak and Kidney Pudding. Ingredients: lib beef steak, 1 sheep kidney, 1 dessertspoon chopped shallot, 1 dessertspoon chopped parsley, 1 dessertspoon flour, J cup water, salt and pepper. . For Suet Crust: lib flour, pinch of salt, 31b grated or chopped suet, J cup water, 1 teaspoon lemon juice. Method: Soak kidney in.salted water for 1 hour. Cut steak in J inch squares, chop kidney. Mix with shallot, parsley, salt and pepper, and flour. Sift flour with pinch of salt. Mix prepared suet with flour. Add J cup water with lemon juice, making a stiff paste. Cut 1-3 top. Roll 2-3 of paste large enough, and line greased pudding basin with it. Add prepared mixture, piling high in centre. Add J cup water to make gravy. Roll out remaining paste, moisten edges and cover top of meat with paste. Pinch edges firmly together." Tie floured pudding, cloth securely round. Put into boiling water. Boil for 2J hours. Remove cloth. Arrange folding serviette round basin and serve pudding in basin.

Steamed Caramel Pudding. Ingredients: 2oz loaf sugar, 2 teaspoons water, 1 pint milk, 1 tablespoon sherry, 3 eggs, grated rind of 1 lemon, 3oz sugar, 3oz sultanas, soz bread squares, pinch of salt. Method: Put loaf sugar and water in small saucepan. Boil slowly till' it becomes brown caramel. Carefully add half pint milk, stirring over gentle heat until dissolved and evenly mixed. Pour over bread squares in basin and let stand half-hour. Beat eggs with salt, add sugar, cleaned sultanas, lemonrind, half-pint milk and sherry. Mix with caramel, soaked bread and pour into greased pudding mould. Cover with greased paper and steam for two hours. Serve with boiled custard. Baked Plum Pudding. Ingredients: 1 level cup breadcrumbs, 1 level cup plain flour, 1 level cup brown sugar, 1 level cup grated or Shopped suet, J cup seeded raisins, j cup sultanas, J cup currants, J cup milk, 1 teaspoon vinegar, % teaspoon carbonate soda, J teaspoon mixed spice, 1 egg, grated rind 1 lemon, pinch salt, little grated nutmeg. Method: Sift flour, salt, nutmeg and spice. Mix with suet, sugar, breadcrumbs, lemon rind and cleaned fruits. Dissolve soda in milk. Beat egg and add to milk. Stir into dry ingredients. Add vinqgar and mix well. Pour into greased pie-dish and bake in moderately hot oven for about two hours until thoroughly cooked through centre and nicely browned.

Boiled Date Pudding. Ingredients: lOoz flour, 1 teaspoon baking powder, pinch of salt, 1 egg, i cup milk, Boz dates (stoned and pitted), soz suet, soz brown sugar, £ teaspoon mixed spice. Method: Grate or chop suet. Sift flour, baking powder, salt and spice into a basin. Mix in suet, sugar, and dates. Beat egg, add milk. Stir into dry ingredients, mixing together well. Sprinkle a pudding cloth with flour. Put mixture on floured cloth. Tie securely with white string, leaving a little room for swelling. Put into boiling water. Cook for 2 hours, keeping well covered with boiling water. Lift out; remove string and cloth. Turn on to hot dish. Serve with sweet sauce or custard.

Steamed Layer Pudding. Ingredients: 1J cups plain flour “with 1 teaspoon baking powder or 1| cups s.r. flour, pinch salt, 3oz butter, about | cup water, jam, white sauce or custard. ... , Method: Sift plain baking powder and salt. Rub butter in lightly. Add water, making rather stiff paste. Turn on to floured board. Cut into five pieces. Roll thinly. Line greased pudding basin with paste. Spread lining and three rolled pieces with jam, leaving top layer plain. Arrange layers in basin. Cover with greased paper on clip-on lid. Steam for two hours. Serve hot with custard or white sauce.

Boiled Apple Mince Roly. Ingredients: 2 tablespoons sultanas, 2 tablespoons currants, 2 tablespoons brown sugar, 2 cooking apples, grated rind of 1 lemon, Boz suet crust pastry, 1 teaspoon lemon juice. Method: Wash and dry fruit. Peel, core and cut apples into dice. Mix sugar, lemon rind, juice, fruits and apples together. Make suet crust. Roll on lightly floured board. Spread with mince mixture. Roll up, pinching edges together. Sprinkle a pudding cloth with flour. Lift the roll into the middle, fold cloth over, and roll up carefully. Tie securely at each end, and pin in the centre. Put into boiling water. Cook 1J hours. Take out, remove strings and pin. Stand for a minute, then carefully remove cloth, serve with sweet sauce.

Sago Plum Pudding. Ingredients: 2 tablespoons sago, L cup milk, 1 cup breadcrumbs, 1 cup mixed fruits (sultanas, currants, raisins), i cup brown sugar, | teaspoon carbonate of soda, 1 teaspoon plain flour, 1 teaspoon butter, 1 egg, grated rind of 1 lemon.

Method: Soak sago in milk for several hours. Mix together breadcrumbs, flour, sugar, cleaned fruits and lemonrind. Melt butter, beat egg, dissolve soda in milk and sago. Mix and add

to other ingredients. Pour into greased pudding basin. Cover with greased paper or clip-on lid. Steam for three hours. Serve hot with custard or sauce. Steamed Pudding. Ingredients: 4oz flour, 4oz breadcrumbs, 4oz suet, 4oz brown sugar, J teaspoon carbonate soda, J teaspoon ground ginger, J teaspoon mixed spice, 1 egg, i cup treacle, £ cup milk, pinch of salt.

Method: Sift flour, salt, spice and ginger into basin. Chop or grate suet, and add breadcrumbs and sugar, mixing well. Beat egg. Melt treacle. Dissolve soda and milk. Mix moist ingredients and add to dry, stirring well. Pour into greased basin. Cover with greased paper or clip-on lid. Steam for two hours. Serve with white or treacle sauce.