HOT PUDDINGS

New Zealand Listener, Volume 34, Issue 877, 25 May 1956, Page 22

HOT PUDDINGS

E have reached the time of the year when the family really demands a hot pudding. Stewed fruit with custard or ice cream (or even real cream) has temporarily lost its appeal, and a hot pudding, steamed or baked, or a hot apple pie, is received with joy. I do know of one man who says he would like a suet pudding every night for dinner, but most housewives pride themselves on thinking up a different pudding every day. I think there, are 148 different puddings in the Aunt Daisy Cookery Book, beside those in hundreds of other recipe books on the market; and most of thetn are simple to make and are often only variations of a basic idea. Yet, after Mother has presented a different and tempting pudding every night for a week or so, Father generally says: "Why can’t we have a good old plum duff or an ordinary apple pie?’ Since we are having a plenty of apples this year, let us think of one of two apple puddings first. Apple Curranty This. is an old Devonshire pudding, and should really be accompanied by Devonshire~cream! But ordinary cream or a custard sauce will do very well; but

NOT ite cream. The apples ate chopped, not sliced. Threequarters of a pound of flour, small teaspoon baking pow-

der, 4 large sour cooking apples, 1% Ib. finély shredded suet, 2 tablespoons sugar, pinch salt, a few sultanas of 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 boil in basin 2% to 3 hours. Hawaiian Apple Pie This, of course, implies a flavour of pineapple: 1 cup sugar, 1 cup pineapple juice, 6 to 8 medium apples, 242 teaspoons cornflour, pinch salt, 1 tablespoon butter. Put sugar and pineapple juice on to boil. Add apples, pared, cored and quartered. Cook slowly with the lid off until the fruit is tender. Keep the apples moved about so that they are covered with the syrup. Lift out and lay in piedish lined with uncooked pastry. Dissolve the cornflour in a little water and thicken the syrup. Cook about 5 minutes. Add the butter, a little vanilla, and pour over the apples. Cut strips of pastry 42 inch wide, brush with milk or

beaten egg, and put criss-cross over apples. Bake in 450 degrees oven for 10 minutes, then at 350 degrees for about half an hour. Caramel Rhubarb (or Apple) Pudding Mix together 3 tablespoons each of brown sugar and butter, spread this inside a puddifig basin. Now line the basin with a good suet crust on top of the caramel, Half-fill with cut-up rhubarb (or apples), sprinkle thickly with brown sugar, all the juice of half a lemon, then pHle on more thubarb (of apples) till basin is full. Cover with a top crust, and either bake in hot oven, or cover with butter paper and boil. Very nice. 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 a tart plate, FILLING: Warm 1 teacup milk, add 1 tablespoon butter, 1 teacup breadcrumbs, 3 tablespoons brown sugar, 14 teaspoon nutmeég and grated rind of 1 lemon. Boil together a few minutes, then add 1 tablespoon treacle, and mix well. Fill lined pie-plate, decorate with cross pieces of pastry, and bake in a moderate oven 20 minutes or until browned. Serve hot or cold with cream or custard. Pumpkin Pie (Easy) Two cups pumpkin (steatied and strained), 2 cuns milk, 1 teaspoon cin-

namon, 14 teaspoon ginger, 34 cup sugar, pinch salt, 3 eggs. Mix in order given. Line pie-plate with pastry, pour in mixture, cook about 25 minutes. Overnight Pudding One heaped cup flour, 1 heaped cup currants, raisins, sultanas (mixed), 2 tablespoons sugar, 1 tablespoon butter, 1 egg, 1 large cup boiling water, pinch salt, 1 teaspoon baking soda, 1 teaspoon mixed spice. Melt butter in the boiling water. Mix all together. Leave all night. Steam 3 hours. Egg may be omitted. Another Overnight Pudding It is often a great advantage to have these puddings which can be left overnight, especially when Sunday morning comes with its family midday dinner. Just a few minutes then finishes it off, and it goes on boiling as many hours as possible, with no possibility of being overdone. Put in a bowl % cup brown sugar, 1 teaspoon baking soda, 1% teaspoon salt. Mix 1 tablespoon butter, 1 tablespoon golden syrup, and 1 cup boiling water, and when butter is melted pew over ingredients in bowl. Stir and et cool. Add % teaspoon each of vanilla, lemon, and rum flavourings; and 144 cups fruit with a little peel if liked. Sift together and add 1 large cup flour, and '% teaspoon mixed spice. Stand all night, and then stir in 1 beaten egg and 1 teaspoon baking powder. Steam in basin as usual about 2 to 3 hours. Toffee Apple Pudding (Baked) Half a pound of flour, 5 oz. shredded suet, 1 teaspoon baking powder, pinch

of salt, water to mix to a light dough. | Roll out thin. For the toffee, mix together 2 oz. butter and 2 oz. brown Sugar, and cover carefully the bottom and sides of a piedish. Then line the dish with half of the thinly-rolled suet crust, and pile in plenty of sliced apples. Sprinkle with brown sugar-about 6 tea_Spoonfuls. Cover over with the remaining crust, and bake in a hot oven-about 114 hours, or till done. This pudding may be | .setved from the piedish, or turned out | on to a séparate dish, when the rich toffee sauce will be seen to cover it. Sussex Puddle This is a traditional recipe. Line a pudding basin with a suet crust, using | shredded suet, and leave enough to cover the top. Take a large lemon and prick well all over. Cover thickly with butter, and place in the lined basin. Completely cover the lemon with sugar (1 to 2 cups). Put on lid of pastry. Tie greaseproof paper over all and tie down. Steam 2 hours. Pudding Tonight, Cake Tomorrow This recipe was sent in by a man.) Cream 1 oz, butter, 1 cup sugar, and 1 beaten egg. Add 1 cup flour, sifted, with 1 teaspoon baking powder. Add 2 cup hour in buttered dish. Nice if more butter is added. Can be used as cake next day. sultanas, and milk to moisten. Bake 12 j