A Dozen Puddings

Introduction 

A dozen puddings, all inexpensive, seasonable, and wholesome.

They come from the Home Chat column of a newspaper (not a broadsheet) but I can't find any reference to them to determine just which newspaper. I'm reproducing them here so people can enjoy the food! Given the spelling of some words I would guess it to be of British origin.

      

Many people seem to find great difficulty in supplying their table with a nice variety of

Inexpensive Wholesome Puddings

Without doubt this is, or should be, the easiest course to arrange and, with a little thought and trouble, an endless variety can be made.

I know houses where, week in and week out, it is a case of 

Sunday                          Tart

Monday                         Rice Pudding

Tuesday                         Currant Roll

Wednesday                    Sago Pudding

"You  can tell the day of the week by the pudding", as one of the children told me.

Three Steamed Puddings

Yankee Pudding.

Required:    One egg and it's weight in butter

                    Breadcrumbs and flour

                    One teaspoonful of carbonate of soda

                    Two Teaspoonfuls of marmalade

                    Two Teaspoonfuls of any jam

Warm the butter until it has just oiled. Beat up the egg and stir it briskly in. Add the flour, crumbs, marmalade, and jam, and mix well.

Next, quickly stir in the carbonate of soda.

Have ready a well-buttered plain mould or basin. Put in the mixture. Twist a piece of buttered paper over the top.

Stand the mould in a steamer or in a saucepan, with boiling water to cover only half-way up the basin, and steam for one and a half hours. Turn out carefully, and serve with jam or sweet sauce.

Treacle Sponge.

Required:    Half a pound of flour

                    Half a teaspoonful of carbonate of soda

                    Three-quarters of an ounce of ground ginger

                    Quarter of a pound of suet

                    One egg

                    One gill of treacle

                    One gill of milk

(A gill is 4 fluid ounces)

Mix together the flour, soda, and ginger. Chop the suet finely and add it. Beat up the egg and mix it into the milk and treacle.

Well grease a pudding basin.

Mix the egg, &c. with the dry ingredients. Pour the mixture into the basin and cover the top with a piece of greased paper.

Stand the basin in a saucepan, with boiling water to come half-way up the basin, and steam for two hours. 

Turn out carefully, and serve with nice sweet sauce.

Marmalade Pudding.

Required:    Half a pound of breadcrumbs

                    Quarter of a pound of suet

                    Two ounces of chopped peel

                    Juice and rind of one lemon

                    Six tablespoonfuls of marmalade

                    One egg

                    Half a gill of milk

                    Marmalade sauce

Chop the suet finely, using some of the crumbs to prevent it from sticking. Mix the crumbs and suet, add the peel and grated lemon rind.

Put the marmalade and lemon juice in a basin, then add the egg and milk and beat and mix well. Add these to the dry ingredients. Well grease a pudding basin. Put in the mixture.

Cover the top with a piece of greased paper. Stand the basin in a saucepan, with boiling water to come half-way up the basin, and steam for two and a half hours. 

Take off the greased paper, turn the pudding onto a hot dish. Sprinkle a little castor sugar onto the top and pour the marmalade sauce around it.

Three Baked Puddings

Date Pudding.

Required:    Six stale sponge cakes

                    Four ounces of dates

                    One ounce and a half of castor sugar

                    The grated rind of one lemon

                    Two eggs

                    Milk to soak cakes

Soak the cakes in enough milk to moisten them. Stone the dates and cut them into strips. Beat up the cakes with a fork, add the dates and lemon rind and the eggs after well beating them.

Slightly butter a pie-dish, pour in the mixture. Bake in a moderate oven for about half an hour.

If you wish to make a more dainty-looking dish, whip the whites of two or three eggs to a very stiff froth, flavour with vanilla and castor sugar, and heap on the pudding. Put it back in the oven, in a very cool part, until it is a very pale brown.

If liked, sprinkle over the top with pink sugar or "hundreds and thousands".

Baked Chocolate Pudding.

Required:    One pint of milk

                    Two eggs and one extra yolk

                    Two tablespoons of chocolate

                    One tablespoon of cornflour

                    Two tablespoons of castor sugar

                    Half a teaspoonful of vanilla

Chop the chocolate up small. Boil it until smooth in a quarter of a pint of milk. Mix the cornflour smoothly and thinly with two tablespoonfuls of milk, add the rest of the milk to the chocolate, stirring until it boils. Draw it aside to cool. Separate the whites and yolks of the eggs. Beat up the yolks and, when the mixture of milk and chocolate is a little cold, add them to it. Stir well. Flavour with the vanilla. Pour all into a buttered piedish.

Beat the whites to a very stiff froth; add the sugar lightly. Heap this over the top of the pudding. Bake very slowly until a pale biscuit colour. Serve immediately.

Semolina Pudding.

Required:    Two ounces of semolina

                    One egg

                    One pint of milk

                    One ounce of sugar

Rinse out a clean pan with cold water.; this helps to prevent the milk burning. Now pour in the milk. When it boils sprinkle in the Semolina. Stir all the time until it becomes thick, then simmer for six minutes. Let it cool.

Grease a piedish; separate the white and yolk of the egg.

When the contents of the pan are cool enough, stir in the sugar and the yolk of the egg. If the mixture is too hot then the egg will curdle.

Next, beat the white of the egg to a stiff froth.

Pour the semolina into the piedish and stir the white of egg lightly in.

Bake in a moderate oven until a very pale brown. Serve immediately.

Two Boiled Puddings

Lemon Dumplings.

Required:    Half a pound of crumbs

                    Quarter of a pound of suet, chopped

                    Quarter of a pound of Demerara sugar

                    Two lemons, skinned

                    One egg

                    Quarter of a pint of milk

Well-butter some small cups. Mix the chopped suet with the crumbs, sugar, and grated lemon rind.

Beat up and add the egg, also the strained lemon juice and milk.

Fill the cups quite full and tie small scalded and floured cloths over the [top ?] of each.

Put the cups into fast-boiling water and boil for an hour.

Remove the cloths and turn out the puddings onto a hot dish.

Dredge with a little castor sugar, and serve plain or with any sweet sauce.

Rhubarb Pudding.

Required:    Half a pound of suet crust

                    Three ounces of sugar

                    A bundle or more of rhubarb

                    A little water

Grease a pudding basin, cut off one third of the pastry and put it on one side for the lid. 

Roll out the rest until it is just large enough to line the basin, and press it to the sides. Wipe and trim the rhubarb; cut it into pieces about an inch long, half-fill the basin, put in the sugar, the rest of the rhubarb, and, if necessary, a little water.

Roll out the pastry for the lid till the size of the top of the basin, brush the edges with a little water; put on the top, pressing the edges well together.

With a knife press the edges of the pastry slightly from the top of the basin. Dip a pudding cloth in boiling water, flour it well, shaking off any flour that will not stick to it. Tie it securely over the basin, making a pleat across the top to allow room for the pudding to swell. 

Put it in a pan of boiling water and boil steadily for two hours, then take off the cloth, turn onto a hot dish, and serve.

Four Cold Sweets

Normandy, Pippins and Cream.

Required:    One pound of Normandy Pippins

                    One quart of water

                    A pound of castor sugar

                    One lemon

                    Quarter of a teaspoonful of cinnamon

                    Quarter of a teaspoonful of ground ginger

Well wash the pippins; put them in a basin with the water and let them stand overnight. Next day put the apples and water in a pan with half the sugar, the lemon, cut into slices, and the spice. Let all boil gently until the fruit is half-done; then add the rest of the sugar and simmer gently until the apples are tender. A little cochineal put in the water greatly improves the colour.

Arrange the apples in a glass dish, pour over the syrup; just before serving fill in the centre of each apple with cream which has been whipped until it will hang on the whisk, and flavour with vanilla and castor sugar. 

Banana Trifle.

Required:    Six bananas

                    One orange

                    Six penny sponge-cakes

                    Strawberry jam

                    Half a pint of good custard

                    Half a pint of cream

                    Half an ounce of pistachio nuts

Peel the bananas and cut them into quarters lengthways. Slice the cakes thinly and spread each piece with some jam. 

Peel the orange and lemon and cut into small dice, taking out all the pips.

Grate the lemon rind. Put a layer of the cakes into the glass dish; put on them a spoonful or two of good custard. Next put a layer of bananas and a few pieces of orange and lemon rind. Continue these until the dish is nicely filled up. 

Pour over the rest of the custard. Whip the cream and heap it all over the top. Shell and shred the pistachio nuts, and stick them in rows over the cream.

Serve as cold as possible. tor sugar. 

Stone Cream.

Required:    Three-quarters of an ounce of French gelatine

                    One gill of hot water

                    The grated rind of one lemon

                    Two ounces of castor sugar

                    Either a glass of sherry or one tablespoon or vanilla or brandy

                    Half a pint of thick cream

                    Stewed fruit or jam

Put the water and gelatine in a pan over the fire, and stir until the latter dissolves, then add the lemon rind, sugar, and flavouring.

Whisk the cream until firm. When the gelatine feels warm to your finger, strain it into the whipped cream. Mix well. Put a thick layer of jam or fruit at the bottom of a glass dish. Then pour the cream smoothly over. Leave till cold. Decorate with crystallised fruit or little heaps of red-currant jelly.

Chocolate Sponge.

Required:    Three ounces of good chocolate

                    A little vanilla

                    Four whites of eggs

                    Half a tin of pine pple

                    Two tablespoonfuls of water

Cut the chocolate up small. Put it and the water in a small saucepan, and stir over the fire till it is all melted and free from lumps. Add a few drops of vanilla, and let it cool while you beat up the whites of eggs to a very stiff froth.

When this is done mix in lightly, but thoroughly, the chocolate; heap up roughly in a pretty dish.

Remove the "eyes" from the pineapple, and cut it into neat squares. Put a border of these all around the "sponge," and serve at once

21st March, 1903

Bon Appetit