6-oz. Flour. 6-o0z. Dates, full weight after stoning. 2-oz. Sugar. 3-oz.
Shredded ATORA. Smal! quantity of grated Nutmeg or Mixed Spice. 4-pint
Milk, 4-teaspoonful of Bi-carbonate of Soda. Pinch of Salt✪ Cup Currant Pudding.
Mix the flour with spice, salt, and sugar. Stone dates and cut in half, then mix
with the flour, etc., add the ATORA. Then boil the milk and stir in the soda
off the fire, pour it into the dry ingredients, and beat well together. Steam in
a greased basin for 34 hours. Sauce is optional.
Note.—Reserve a little of the flour (at first) to sprinkle over the dates before
adding them to the rest, as they ‘‘cake’’ somewhat if carelessly added.
Sufficient for 4 to 6 persons.
FEATHER PEARL PUDDING
6-0z. Self-raising Flour. 2-oz. Shredded ATORA. |-oz. Pearl Sago. | Orange.
Pinch of Salt. | Egg✪ Feather Pearl Pudding.
Mix the flour, salt, and ATORA with a fork. Wash and soak the sago all night
in a pint of cold water ; pour off the water that is not absorbed ; add the sago
and egg to the flour, etc., then mix the whole with the juice of the orange, add
water, if required, to make up the quantity to } pint. Steam in greased basin
for 3 hours. .
FOR SAUCE.—Grate the rind of the orange into half-a-pound of treacle, heat it
and pour over the pudding. As the latter contains no sugar, a sweet sauce
is a necessity.
Sufficient for 4 to 6 persons.
FiG PUDDING
4-0z. Shredded ATORA. 4-oz. Flour. 4-0z. Breadcrumbs. 4-oz. Brown Sugar.
%-lb. Figs. | large Apple. | teaspoonful Baking Powder. 4-pint of Milk✪ Fig Pudding.
Chop figs and apple fine, mix flour and baking powder well, add all dry
ingredients with milk to moisten. Pour into greased basin and steam for
24 hours.
Sufficient for 8 to 10 persons.
Twenty-five Minutes’ FRESH FRUIT PUDDING
(A special quick recipe for home cooking, and very useful for camp and
picnic cooking ).
5-0z. Self-raising Flour. 24-0z. Shredded ATORA. Pinch of Salt✪ Twenty-five Minutes’ Fresh Fruit Pudding. Mix lightly
with knife with a little milk or water.
Place fresh fruit, sugar and water (or bottled fruit and sugar) directly into an
aluminium pan (do not use basin) and bring to the boil.
Then flatten out the paste with the hand to fit the size of the pan and place
gently on top of the fruit inside the pan. Cover the pan with a lid and keep
simmering for 20 minutes.
Do not remove from the pan until the moment for serving.
FRESH FRUIT PUDDING
Make crust, following directions for ‘‘Suet Crust for Puddings,’’ roll out thin,
line greased basin, leaving enough to cover over the top of basin after fruit has
been putin. Fill the basin with any fresh fruit in season, sprinkling with sugar
according to size of pudding. Cover with crust, pinching the edges well
together. Plums, damsons, or any hard fruit should be washed in cold water.
GINGERBREAD PUDDING
4-0z. Flour. 4-oz. Fine Oatmeal. Pinch of Salt. 4-oz. Shredded ATORA.
| teaspoonful Baking Powder. | teaspoonful Ground Ginger. Teacupful
Golden Syrup. 2 teaspoonsful Bi-carbonate of Soda. 4-pint Milk✪ Gingerbread Pudding.
Mix flour, oatmeal, ginger, baking powder, soda, salt, and suet. Warm syrup
and beat up in the milk ; stir this into dry ingredients and beat up well. Pour
into greased basin ; steam for three hours. Serve with syrup sauce.
Sufficient for 6 to 8 persons.
GINGER PUDDING
$-lb. Fiour. $-lb. Shredded ATORA. {-pint Golden Syrup. 4-pint Milk,
2 teaspoonsful Ginger. Pinch of Salt. 4 teaspoonful Bi-carbonate of Seda.
| Egg (optional)✪ Ginger Pudding.
Mix all the dry ingredients in a bowl (including the bi-carbonate of soda).
Beat up the egg, add miik and syrup to it and stir the liquid into the dry
ingrediants. Steam for 2 hours. Serve with hot syrup or sauce.
Sufficient for 6 to 8 persons.
16
GOLDEN PUDDING
6-0z. Flour. Large teaspoonful Baking Powder. Pinch of Salt. 4-oz. Stoned
Raisins. 3-0z. Shredded ATORA. 4-o0z. Golden Syrup. 24 to 3 tablespoonsful ✪ Golden Pudding
Page 6 · 10 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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6-oz. Flour. 6-o0z. Dates, full weight after stoning. 2-oz. Sugar. 3-oz.
Shredded ATORA. Smal! quantity of grated Nutmeg or Mixed Spice. 4-pint
Milk, 4-teaspoonful of Bi-carbonate of Soda. Pinch of Salt.
Mix the flour with spice, salt, and sugar. Stone dates and cut in half, then mix
with the flour, etc., add the ATORA. Then boil the milk and stir in the soda
off the fire, pour it into the dry ingredients, and beat well together. Steam in
a greased basin for 34 hours. Sauce is optional.
Note.—Reserve a little of the flour (at first) to sprinkle over the dates before
adding them to the rest, as they ‘‘cake’’ somewhat if carelessly added.
Sufficient for 4 to 6 persons.
FEATHER PEARL PUDDING
6-0z. Self-raising Flour. 2-oz. Shredded ATORA. |-oz. Pearl Sago. | Orange.
Pinch of Salt. | Egg.
Mix the flour, salt, and ATORA with a fork. Wash and soak the sago all night
in a pint of cold water ; pour off the water that is not absorbed ; add the sago
and egg to the flour, etc., then mix the whole with the juice of the orange, add
water, if required, to make up the quantity to } pint. Steam in greased basin
for 3 hours. .
FOR SAUCE.—Grate the rind of the orange into half-a-pound of treacle, heat it
and pour over the pudding. As the latter contains no sugar, a sweet sauce
is a necessity.
Sufficient for 4 to 6 persons.
FiG PUDDING
4-0z. Shredded ATORA. 4-oz. Flour. 4-0z. Breadcrumbs. 4-oz. Brown Sugar.
%-lb. Figs. | large Apple. | teaspoonful Baking Powder. 4-pint of Milk.
Chop figs and apple fine, mix flour and baking powder well, add all dry
ingredients with milk to moisten. Pour into greased basin and steam for
24 hours.
Sufficient for 8 to 10 persons.
Twenty-five Minutes’ FRESH FRUIT PUDDING
(A special quick recipe for home cooking, and very useful for camp and
picnic cooking ).
5-0z. Self-raising Flour. 24-0z. Shredded ATORA. Pinch of Salt. Mix lightly
with knife with a little milk or water.
Place fresh fruit, sugar and water (or bottled fruit and sugar) directly into an
aluminium pan (do not use basin) and bring to the boil.
Then flatten out the paste with the hand to fit the size of the pan and place
gently on top of the fruit inside the pan. Cover the pan with a lid and keep
simmering for 20 minutes.
Do not remove from the pan until the moment for serving.
FRESH FRUIT PUDDING
Make crust, following directions for ‘‘Suet Crust for Puddings,’’ roll out thin,
line greased basin, leaving enough to cover over the top of basin after fruit has
been putin. Fill the basin with any fresh fruit in season, sprinkling with sugar
according to size of pudding. Cover with crust, pinching the edges well
together. Plums, damsons, or any hard fruit should be washed in cold water.
GINGERBREAD PUDDING
4-0z. Flour. 4-oz. Fine Oatmeal. Pinch of Salt. 4-oz. Shredded ATORA.
| teaspoonful Baking Powder. | teaspoonful Ground Ginger. Teacupful
Golden Syrup. 2 teaspoonsful Bi-carbonate of Soda. 4-pint Milk.
Mix flour, oatmeal, ginger, baking powder, soda, salt, and suet. Warm syrup
and beat up in the milk ; stir this into dry ingredients and beat up well. Pour
into greased basin ; steam for three hours. Serve with syrup sauce.
Sufficient for 6 to 8 persons.
GINGER PUDDING
$-lb. Fiour. $-lb. Shredded ATORA. {-pint Golden Syrup. 4-pint Milk,
2 teaspoonsful Ginger. Pinch of Salt. 4 teaspoonful Bi-carbonate of Seda.
| Egg (optional).
Mix all the dry ingredients in a bowl (including the bi-carbonate of soda).
Beat up the egg, add miik and syrup to it and stir the liquid into the dry
ingrediants. Steam for 2 hours. Serve with hot syrup or sauce.
Sufficient for 6 to 8 persons.
16
GOLDEN PUDDING
6-0z. Flour. Large teaspoonful Baking Powder. Pinch of Salt. 4-oz. Stoned
Raisins. 3-0z. Shredded ATORA. 4-o0z. Golden Syrup. 24 to 3 tablespoonsful