Hot Baked Puddings

New Zealand Listener, Volume 37, Issue 940, 16 August 1957, Page 32

Hot Baked Puddings

voted to steamed puddings. Now let us make a list of the baked ones. AST week our page was de-

Surprise Pudding This is a quickly-made pudding. The surprise element is in wondering whether it will include pineapple slices, 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 11% cups flour, 2 teaspoons baking powder (not phosphate), 42 teaspoon salt, 34 cup sugar. Add % cup shortening, 1 unbeaten egg, 42 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 % 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 the batter over this and bake as above, approximately 34 hour. Turn out upside down on serving dish and pass around the whipped cream. : Peach Cottage Pudding This is the old cottage pudding served with a spicy peach sauce which lifts it into a new class, Sift together 1% cups of sifted flour, 2 teaspoons baking powder (not phosphate), 4% teaspoon salt, %

> cup sugar. Add 1% cup shortening, 1 unbeaten egg, 42 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 a moderate oven about 3% hour. Serve hot with hot spicy peach sauce. Blend 2 tablespoons best cornflour and 113 cups peach syrup drained from canned peaches. Add 13 cup water, % teaspoon cinnamon, Ve teaspoon cloves, % 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. Banana Shortcake s Four ounces Vimax, 2 oz. white flour, 2 oz. cornflour, 4 oz. butter, 1 egg, 1 dessertspoon sugar, 1 teaspoon baking powder, bananas, lemon juice and raspberry jam. Rub butter into the sifted Vimax, flour, cornflour and baking powder. Mix with beaten egg and sugar, Roll out half of paste, place on greased tray and spread with sliced bananas, grated lemon rind and juice, and raspberry jam. Cover with remaining half of paste. Bake 30 minutes in a moderate oven, Sprinkle with icing sugar and cut while hot. Fruit Batter Pudding Core, peel and cut in quarters apples, or any seasonable fruit. Make a syrup

of 1144 cups water, 2 cups sugar, 1 teaspoon of either mixed spice, ground cloves or cinnamon and 1% teaspoon salt. Bring to boil and drop in fruit, cook carefully, keeping fruit whole. Make batter of 1 beaten egg, 42 cup milk,*1 cup flour, 1 tablespoon melted butter and mix well. Add 1 teaspoon baking powder-no sugar. Melt a piece of butter in a piedish and put in oven to heat. Cover bottom of dish with some batter, put on the hot fruit in heaps. Pour rest of batter round fruit, pour on the remaining syrup and bake. Serve with top milk or cream. Goathland Tart (Yorkshire) Line a deep pie-plate with short pastry. For filling: One 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 or golden syrup, 1 tablespoon sugar, 2 tablespoons milk, Mix well, put it over the pastry, cover with a top layer of pastry, brush over the top with milk, sprinkle with brown sugar and bake about 40 minutes. Pineapple Peach Pie (Tinned Fruit) A useful pie because of being made with tinned -fruit. Line a 9-inch pieplate with pastry. Mix together 1% cup sifted flour, 42 cup brown sugar and 1% teaspoon salt. Add 2 cups of sliced peaches (drained) and 1 cup crushed pineapple (drained). Combine well and put into pastry-lined plate. Pour over it ¥4 cup of juice from the fruit, a tablespoon of lemon juice and a teaspoon of grated rind. Dot with tablespoons of butter, cover with top-crust and flute the edges. Hot oven for first 10 minutes

(450 degrees), then 350 degrees for another 14 hour or so. Lemon Pudding Beat’ together 12 a cup of sugar and 1 tablespoon butter. Now add in this order 2 tablespoons flour, pinch salt, rind, and juice of 1 lemon, 1 cup milk, yolks of 2 eggs, and lastly stir in the two stiffly-beaten whites. Bake in buttered piedish standing in dish of hot

water for about half an hour. Seems a strange mixture, but comes out with crust on top, and the lemon cheese undernegth. Very delicious. Orange can be used instead of lemon. New Rhubarb Pie Stew a pound of rhubarb with water to a pulp, sweeten and add grated rind of a lemon, a cup of breadcrumbs, an oz. of butter and the beaten yolks of 2 or 3 eggs. Mix well. Pour this mixture into a baked pie-shell, and bake in a hot oven. Whip the egg whites to a stiff froth with a tablespoon sugar and spread this meringue on top of pie when cooked. Return to oven for a few minutes to set and brown lightly. Some people prefer to use an unbaked pieshell; if this is done, see that the pastry is very thin, so that it cooks quickly. Sawdust Pudding Stew some apples in a very little water, flavour with sugar, add a lump of

butter and a little cinnamon. Melt about 2 oz. butter, stir in 2 cups of dried breadcrumbs and brown them. a little. Put in buttered casserole a layer of breadcrumbs, fill dish with alternate layers of breadcrumbs and apples, finishing with crumbs. Bake in a moderate oven about 20° minutes. Southern Pumpkin Pie (Boston) Three eggs, 1 teaspoon ground cinnamon, 1 large cup rich milk, dash of nutmeg, 1% teaspoon vanilla, 1 tablespoon dark molasses, 3% cup sugar, salt to taste, 4% teaspoon ground ginger, 1 large cup pumpkin, cooked, mashed and sieved. Break eggs into a large bowl, add sugar, salt and molasses. Beat well, Add spices to pumpkin and mix smooth. Then add to mixture and stir well. Add milk and when all is well mixed add vanilla. Taste mixture and adjust accordingly. Ginger gives the real flavour, salt counteracts the sweetness, and the molasses gives the rich dark colour, Bake in one crust in hot oven at first, then slowly till pumpkin filling is nearly firm. Bake in a pie-plate like custard tart. With this pie serve a rich cheese. Cabinet Pudding Cut up or crumble stale sponge cake. Put in buttered piedish or basin, according to whether you are going to bake it or steam it. You can use stale fruit cake instead of ‘sponge, if you wish. If you use

-_- sponge cake, sprinkle with currants or sultanas, Make a custard with hot milk and beaten egg-1l egg to ¥% pint of milk. Pour this over the cake. Leave to stand a little, then steam or bake. LT TS STS

NEXT WEEK: Pumpkin Recipes