| pt. milk. I A pinch of salt✪ Batter and Fruit Pudding.
Make the batter as in last recipe, beating it well
and allowing it to stand. Grease a plain mould
or basin and half fill it with fruit. Apples, cherries,
raspberries, or strawberries are about the best
fruits to use. Apples would require to be peeled,
cored, and sliced, cherries stoned, and raspberries
or strawberries carefully picked. Fill up with the
prepared batter, cover with greased paper, and
steam until well risen and firm to the touch. Turn
out when ready and serve with cream or any suit-
able sweet sauce.
Note. — This pudding may be baked in a greased
pie dish instead of being steamed.
Time to steam, 1£ to 2 hours. Sufficient for 4 or
5 persons. Probable cost, 6 d.
1742. Black Cap Puddings
Batter. 1 oz. currants.
Make the batter according to directions given
for Batter Pudding (see above)✪ Black Cap Puddings and let it stand.
Grease five or six dariole moulds or very small cups,
and sprinkle a few cleaned currants at the foot of
each. Half fill the moulds with the batter, cover
with greased paper, and steam steadily until firm
and well risen. When ready, turn them out on a
hot dish, and the currants will form a black cap
on the top. Serve with orange or lemon sauce.
Time to steam, 20 to 30 minutes. Sufficient for
4 or 5 persons. Probable cost, 4 d.
Sieve the flour, salt, and baking powder into a
basin, add the sugar, the suet finely chopped, and
the raisins, stoned and cut in halves. Mix these
dry ingredients well together, make a well in the
centre, and pour in gradually enough milk to make
a softish dough, about 1 gill. Pour the mixture
into a basin that has been well greased and deco-
rated with a few stoned raisins, and cover with
1743. Bread and Fruit Pudding
Stale bread. Hot milk. I Fresh fruit.
A little butter. I Sugar.✪ Bread and Fruit Pudding
Half fill a basin with stale bread broken in small
pieces, cover with boiling milk and stand overnight.
Next day squeeze out the bread, straining off all
superfluous milk. Beat un the bread pulp with a
398
COOKERY FOR EVERY HOUSEHOLD
fork and add a little melted butter to it. Now
prepare some fresh fruit, such as apples, plums,
rhubarb, currants, &c.,cuttingit in pieces if large, and
removing any stones if necessary. Then well grease
a pudding basin, and put into it the bread pulp and
fruit in layers, beginning and ending with the bread,
and sprinkling each layer of fruit with sugar. The
basin should be nearly full. Cover it with greased
paper and steam from 2 to 4 hours, according to
size. Turn out when ready and serve with Deme-
rara sugar.
1744.
3 tea-cupfuls
bread.
1 tea-cupful sugar.
1 tea-cupful chopped
suet.
\ tea-cupful currants.
| tea-cupful raisins.
1 tea-cupful flour.
1 or 2 eggs.
1 tea-sp. mixed spice.
A little milk.
Scrap Bread Pudding (Steamed)
soaked
✪ Scrap Bread Pudding (Steamed)
Page 638 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
| pt. milk. I A pinch of salt.
Make the batter as in last recipe, beating it well and allowing it to stand. Grease a plain mould or basin and half fill it with fruit. Apples, cherries, raspberries, or strawberries are about the best fruits to use. Apples would require to be peeled, cored, and sliced, cherries stoned, and raspberries or strawberries carefully picked. Fill up with the prepared batter, cover with greased paper, and steam until well risen and firm to the touch. Turn out when ready and serve with cream or any suitable sweet sauce.
Note. — This pudding may be baked in a greased pie dish instead of being steamed.
Time to steam, 1£ to 2 hours. Sufficient for 4 or
5 persons. Probable cost, 6 d.
1742. Black Cap Puddings
Batter. 1 oz. currants.
Make the batter according to directions given for Batter Pudding (see above) and let it stand. Grease five or six dariole moulds or very small cups, and sprinkle a few cleaned currants at the foot of each. Half fill the moulds with the batter, cover with greased paper, and steam steadily until firm and well risen. When ready, turn them out on a hot dish, and the currants will form a black cap on the top. Serve with orange or lemon sauce.
Time to steam, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 4 d.
Sieve the flour, salt, and baking powder into a basin, add the sugar, the suet finely chopped, and the raisins, stoned and cut in halves. Mix these dry ingredients well together, make a well in the centre, and pour in gradually enough milk to make a softish dough, about 1 gill. Pour the mixture into a basin that has been well greased and decorated with a few stoned raisins, and cover with
1743. Bread and Fruit Pudding
Stale bread. Hot milk. I Fresh fruit.
A little butter. I Sugar.
Half fill a basin with stale bread broken in small pieces, cover with boiling milk and stand overnight. Next day squeeze out the bread, straining off all superfluous milk. Beat un the bread pulp with a
fork and add a little melted butter to it. Now prepare some fresh fruit, such as apples, plums, rhubarb, currants, &c.,cuttingit in pieces if large, and removing any stones if necessary. Then well grease a pudding basin, and put into it the bread pulp and fruit in layers, beginning and ending with the bread, and sprinkling each layer of fruit with sugar. The basin should be nearly full. Cover it with greased paper and steam from 2 to 4 hours, according to size. Turn out when ready and serve with Demerara sugar.
3 tea-cupfuls bread.
1 tea-cupful sugar.
1 tea-cupful chopped suet.
\ tea-cupful currants.
| tea-cupful raisins.
1 tea-cupful flour.
1 or 2 eggs.
1 tea-sp. mixed spice. A little milk.
Scrap Bread Pudding (Steamed)
soaked
Records on this page
Batter and Fruit PuddingBlack Cap PuddingsBread and Fruit PuddingScrap Bread Pudding (Steamed)