THE HOT PUDDING SEASON

New Zealand Listener, Volume 31, Issue 779, 25 June 1954, Page 32

THE HOT PUDDING SEASON

OST families feel that dinner in winter time is not complete without a real pudding-either a steamed pudding or a pie for preference. Milk puddings are often felt to be "children’s food,’ no matter how they are bolstered up with meringue tops and stewed fruit; but a man will nearly always prefer a more solid pudding, and a sweet sauce with it, too. Here are some favourites, : Apple Curranty This is an old Devonshire pudding and should be served with Devonshire cream! Whipped cream, or custard sauce will do, however, but not ice cream in the modern manner! Three-quarters of a pound of flour, small teaspoon baking powder, 4 large sour cooking apples, 1% Ib. finely shredded suet, 2 tablespoons sugar, pinch salt, handful of sultanas or currants, 1 egg and a little milk. Chop apples about -size of lump sugar. Put all into basin and mix with 1 egg and very little milk, not more moist than a cake, Bake about 1 hour or steam in basin about 3 hours. Surprise Pudding This is a quickly made pudding. The surprise element is in wondering whether it will include pineapple slices or canned peach slices (or halves), or apricot halves. It is baked in a moderate oven, 350 degrees (or regulo 4) for about 40 minutes. Sift together 14% cups sifted flour, 2 teaspoons baking powder (not phosphate), 4/2 teaspoon salt, 34 cup sugar. Add % cup shortening, 1 unbeaten egg, 1/2 cup milk, 1 teaspoon vanilla, and beat all well until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 3 minutes.) Have ready a dish or pan (8 by 8 by 2 inches) well buttered, and then spread with 1% cup firmly packed brown sugar mixed with 2 tablespoons melted butter. On this arrange 4 slices pineapple, or sufficient canned peaches or apricots. Then pour batter over this and bake, as above, approximately 34 hour. Turn out upside down on serving dish, and pass around the whipped cream!

A famous French dessert, made simply. They are really wafer-thin pancakes, and are served with an orange sauce instead of brandy and liqueur. Make a very smooth batter with % cup sifted flour, 42 teaspoon baking powder ~ | (not phosphate), 42 teaspoon salt, 1 cup milk, 2 eggs lightly beaten, 1 teaspoon grated lemen rind. Use a very small frying pan (7-inch). For each pancake, butter lightly the hot pan, pour in a small amount of batter, and tilt it so that the batter will cover entire surface and will be very thin. Cook till set, then turn and: brown the other side. Roll each Simple Crepe Suzettes | ) ;

pancake as it is cooked, and place it in a baking pan. Cover with the following sauce and keep in warm oven till serving time. Sauce: Blend 4% cup butter, 14 cup sifted

icing sugar, and grated rind and juice of an orange. Heat and pour over the rolled pancakes. Peach Cottage Pudding This is the old cottage pudding served with a spicy peach sauce, which lifts it into a new class, Sift together 14% cups of sifted flour, 2 teaspoons baking powder (not phosphate), 1% teaspoon salt, 34 cup sugar. Add 14 cup shortening, one unbeaten egg, 4% cup milk, 1 teaspoon vanilla. Beat until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 3 minutes.) Pour into well-buttered 8 by 8 by 2-inch pan and bake in moderate oven about %4 hour. Serve hot with hot spicy peach sauce: Blend 2 tablespoons best cornflour and 1 .1-3rd cups peach syrup drained from canned peaches. Add 1-3rd cup water, 1% teaspoon cinnamon, ¥g teaspoon cloves, 1% teaspoon nutmeg, and cook, stirring, until thick. Add 2 tablespoons butter, 1 tablespoon lemon juice, and all the peach slices (or halves) from the tin. Caramel Rhubarb Pudding Mix 3 tablespoons each of brown sugar and butter, spread this inside a pudding basin. Now line basin with suet crust on top of the caramel. Half-fill with cut-up rhubarb, sprinkle thickly with brown sugar, add juice of 42 lemon, then pile on more rhubarb till basin is full. Cover with a top crust, and either bake in hot oven, or cover with buttered paper and boil. Vegetable Plum Duff One ¢up grated raw potato, 1 cup grated raw carrot, 1 cup grated raw apple, 1 cup sugar, 1 cup shredded suet, 1 cup flour, 1 cup breadcrumbs, 1 cup currants, 1 cup sultanas, 1 cup raisins, a piece of peel, 1 teaspoon mixed spice, 2 tablespoons sago, 1 teaspoon baking soda, 1 well-beaten egg, 1 tablespoon ,

brandy (optional), pinch salt, 1 teaspoon almond eSseficé, milk to mix (or cold tea). Boil 4 hours or longer. Colonial Tart Line a plate with pastry, spread’ thinly with ra8pbétry or apricot jami. Spread with the following: 2 oz. buttet, 4 oz. sugar, beaten together. Drop in an egg, grated rind and juite of a lemon, 1 big grated apple, and mix well. Bake. Suet Dumps This is the teal old-fashioned recipe. Two cups flour, 2 small teaspoons baking powder, pinch salt, 1 cup finely-shredded suet. Mix to a paste with water, and make into little balls. Boil 1 cup golden syrup, % ctip sugar, 2 cups boiling water, rind and juice of 2 or 3 lemons, and pop in the little balls. Keep boiling for 20 mintites. Serve with the liquid.