Baked Maize and Apple Pudding

Ingredients

• 8 oz. maize semolina
• 1 lb. apples peeled and chopped
• 2 oz. sugar or syrup
• 2 beaten eggs (dried)
• a little fat and crumbs
• 1 clove or little lemon rind
• jam or parsnip sauce

Method

1. 1

   Cook maize semolina in 1 pint and 1 gill of water until dry.

2. 2

   Add apples, sugar, and eggs, mix well.

3. 3

   Line moulds with fat and crumbs, fill nearly full with mixture, and bake in a moderate oven for 25 to 30 minutes.

4. 4

   Serve with jam or parsnip sauce.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 51. The excerpt below is the record exactly as published.

1 oz. sugar or syrup, 1 oz. fat, 4 0z. steamed or baked chopped beetroot. Method.—Soak the maize in the milk over- night for about 8 hours. Add all the re- maining ingredients, mix together, and bake ‘in a pie-dish like a bread-and-butter pudding. The above ingredients will make a steamed pudding by adding 8 oz. self-raising flour and steaming for 2 hours or more. Semolina Cheese Cakes Materials.—1 gill maize semolina, 1 pint of milk and water mixed, sugar or syrup to sweeten, a little almond essence, a little Jam. 13 194 THE VICTORY COOKERY BOOK Method.—Boil the maize semolina in the milk and water (or all milk if desired). © Place in a tin and steam for 1 hour. Turn — into a basin, sweeten with the sugar or — syrup, and add the almond essence to flavour. Line patty pans with potato paste, place a little jam of any kind at the bottom, cover with the semolina, and bake in a moderate oven till nicely coloured—about 20 minutes. Maize and Marmalade Charlotte Line some timbale moulds with potato short paste (see p. 183). One-third fill with marmalade, then, till three-quarters full, with the maize prepared as in previous recipe. Bake for 20 minutes. Turn out, and serve with custard. Orange Maize Pudding . Materials. —2 oz. maize semolina, 1 gill water, 1 oz. suet or fat, 4 oz. soaked and squeezed bread crusts, 1 oz. marmalade, 1 gill of milk, a pinch of salt,. flavour to taste, and a few drops of cochineal, 2 oz. self-raising flour. Method.—Boil the maize semolina and fat together in the water. When dry, add PASTRY AND SWEETS 195 the bread, marmalade, milk, salt, flavouring and cochineal, and last of all mix in the flour. Steam for 2 hours, and serve with custard sauce or marmalade sauce. Sago Jelly Materials —% Ib. prunes or other dried fruit, 1 bay leaf, a few cloves, 2 oz. sago, a few drops of cochineal, almond and caramel essence, a little diluted corn or potato flour. Method.—Boil } lb. prunes in 1 quart of water, with the bay leaf and cloves, till tender. When done, remove 1 pint of the liquid remaining, and slowly boil this with the sago until the liquid is clear, none of the sago being visible. Colour with a few drops of cochineal and caramel to deepen the prune colour, also a few drops of almond essence. Pour it, when boiling, into a wetted mould to set, and dish up garnished with the remainder of the prunes. The liquid remaining should be slightly thickened with diluted corn or potato flour and poured round the mould. The same method can be used with any kind of fruit or fruit juice, and can be served without the fruit, adding a custard sauce. 196 THE VICTORY COOKERY BOOK Potato Pudding Materials.—1 oz. fat, 2 oz. sugar, 2 eggs, 1 gill of milk, 1 lb. dry mashed potato, 2 oz. dried fruit, 8 oz. self-raising flour, custard sauce. | ‘ Method.—Cream the fat, sugar and eggs together, add the remaining ingredients, and mix well. Steam for 2 hours, and serve with custard sauce (see p. 46). Potato Soufflé Pudding (No FaT EXCEPT FOR GREASING THE Moutp) Materials—1 lb. dry mashed potatoes, 2 oz. sugar, $ pint milk, 2 oz. flour, 2 oz. mixed fruit, a little grated lemon rind, 8 eggs, a little sugar and crushed coco-nut, a, pinch of salt. _ Method.—Mix the potatoes, sugar, milk, the flour, fruit and lemon rind together, adding a pinch of salt. Stir over the fire till creamy, then add 1 whole egg and 2 yolks of egg, and mix well. Beat to a firm froth the 2 whites remaining, add these to the pudding mixture, folding the mixture over to blend the whites without too much ‘working. Grease a quart pudding-mould, PASTRY AND SWEETS 197 or two pint moulds or smaller sizes, as the case. may be. Next line with sugar or crushed coco-nut, and fill three-quarters full with the mixture. Then place the mould in a saucepan of boiling water (the water should reach to half the height of the mould), bring the water to the boil again, _ boiling until the mixture has risen nearly to the edge of the mould. Place the sauce- pan (without the lid) in a moderate oven, and cook. Small moulds require 20 minutes, pints 30 to 40 minutes, quarts 1 hour to 14 hour. Serve with custard or fruit sauce (see p. 46). Apple Charlotte Materials.—4 oz. fat, 4 oz. sugar, 4 oz. dried apples, a little clove or cinnamon and lemon rind to flavour, potato short crust (see p. 188). Method.—Fry the fat and sugar till toffee is formed; add the apples, and cover with water (about 1 pint). Cook slowly until the apples break up, then add the flavouring. Line timbale moulds with potato short crust, fill with the mixture, and bake for 20 to 80 minutes. 198 THE VICTORY COOKERY BOOK Baked Maize and Apple Pudding Materials.—8 0z. maize semolina, 1 Ib. apples peeled and chopped, 2 0z. sugar or syrup, 2 beaten eggs (dried), a little fat and crumbs, 1 clove or little lemon rind, jam or parsnip sauce

Cook this with the app: pantry check, scaling, and the assistant.