MORE IDEAS ABOUT PUDDINGS

New Zealand Listener, Volume 13, Issue 323, 31 August 1945, Page 22

MORE IDEAS ABOUT PUDDINGS

ERE are some more recipes for winter puddings, baked ones this week, because we had boiled ones before. Orange Pudding This is delicious. I should think grapefruit could be used if necessary. Cream a cup of sugar with a tablespoon of butter. Work in 2 tablespoons of flour. Beat well the yolks of 2 eggs and add the juice of an orange and a cup of milk. Then combine the two mixtures, adding the grated rind of the orange. Finally fold in lightly the stiffly beaten whites of the 2 eggs, and bake at once in a dish set in an outer one of hot water. Not too hot an oven. Raisin Cinnamon Pudding Four cups fine wholemeal, 2 heaped teaspoons cinnamon, ,1 cup. seedless raisins or sultanas, pinch of salt, 3 level teaspoons baking powder, 4oz. dripping, or other good shortening, milk to mix to scone consistency. Rub the shortening into the flour sifted with the baking powder and cinnamon. Add the fruit and mix with milk to scone consistency. Roll out fairly thin, then roll as for a jam roll, Cut roll into rounds 1 inch thick, and put cut side down on a meat tin or large piedish on which has been sprinkled a mixture of one and a-half cups of raw sugar and 2oz. butter. Bake in a moderate oven-for 30 minutes. Any left-overs go well in lunches. Yorkshire Treacle Tart Line a deep pie-plate with short pastry, For filling:-1 breakfast cup dry breadcrumbs, 1 breakfast cup sultanas, currants and peel, 1 apple grated, peeled and cored, juice and grated rind 1 lemon, saltspoon spice, saltspoon ground ginger, 2 tablespoons treacle, 1 tablespoon sugar, 2 tablespoons milk, Mix well, put on the pastry, cover with a layer of pastry, brush over the top with water; sprinkle with brown sugar, and’ bake about 40 minutes. Kentucky Treacle Tart Pastry:-Cream 1 heaped ‘tablespoon butter and 1 tablespoon sugar, add 1 well-beaten egg, and 2 tablespoons milk. Mix in 1 cup flour, 1 teaspoon baking powder, Mix to firm dough, roll out, and line tart plate. Filling:--Warm 1 teacup, milk, add 1 tablespoon butter, 1 teacup breadcrumbs, 3 tablespoons brown sugar, ¥% teaspoon nutmeg and grated rind of 1 lemon. Boil together for a few minutes, then add } tablespoon treacle, and mix well. Fill lined-pieplate, decorate with cross piec: of pastry, and bake in moderate oven for 20 minutes, or till browned. Serve hot or cold with custard. Pennysylvania Pumpkin Pie Two cups cooked mashed pumpkin, 3 egg yolks, 1 cu dark brown sugar, % teaspoon salt, 4% teaspoon nutmeg, 3 egg whites, 1 teaspoon ginger, 4% teaspoon cloves, ¥g teaspoon allspice, 1 teaspoon cinnamon, 3 cups scalded milk.

Mix pumpkin, spices, salt, egg yolks, then add scalded milk. Fold in stiffly beaten egg whites. Pour mixture into a pie-dish lined with pastry, first brushing pastry with egg white. Bake in 450deg. oven for 15 minutes, then 350 deg. till baked. For flavouring, marmalade can be added in place of the spices, and the rind and juice of 2 lemons. Potato Chocolate Pudding Eight ounces cooked mashed potato, 2oz. ground rice, 1¥20z. butter, 1 tablespoon treacle, 1 tablespoon cocoa, 1 egg, 1 teaspoon baking powder, 2 tablespoons milk. Put potatoes and ground rice in .bowl, add cocoa, melted butter, treacle, egg and milk. Lastly add baking powder and_ mix well. Bake~in moderate oven 45 minutes, or steam in basin 142 hours. Serve with chocolate sauce. Syrup Scone Pudding Place in piedish on top of stove, 2 tablespoons golden syrup, 1 cup boiling water. Let this boil vigorously for a while. Now have ready ordinary scone mixture and cut as many scones as you require. While syrup mixture is still bubbling, drop scones into it, and place in fairly hot oven. Bake as for ordinary scones. When scones are nearly cooked, baste with syrup. When cooked, serve with thin custard.