BE-RO Countess Pudding
From Be-Ro home recipes, 1940
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 12. The excerpt below is the record exactly as published.
4-ozs. BE-RO FLOUR. 2-ozs. Chopped PEEL. Pinch of SALT. 4-ozs. CARROTS (grated).: Half NUTMEG (grated). The Grated RIND = and 4-ozs. SUGAR. JUICE of a LEMON. 4-ozs. SHREDDED SUET. Two EGGS, beaten with a 4-ozs. CURRANTS. little MILK, 4-ozs. SULTANAS. Mix in the above order, and stir until THOROUGHLY MIXED. STEAM in a well-greased Pudding Basin for SIX HOURS. PAGE 39 FIRST LAYER .... ALMOND ICING 1-lb,. GROUND ALMONDS, One Dessertspoonful 12-ozs. ICING SUGAR, ROSE WATER. 12-ozs. CASTER SUGAR. Yolks of 4 EGGS, Mix Almonds, Sugars, and Rose Water to a stiff dough with the Egg Yolks. If top of Cake is uneven, straighten it by cutting a slice off, or by levelling it with pieces of the icing. Brush over with beaten Egg to prevent the icing falling off when the cake is cut. Divide the icing into three portions. Roll one-third into a strip long enough to go half-way round the cake, the same depth as the cake. Press it on to the side of the cake. Cover the other side of the cake in the same way. Roll the remaining third into a circle, and press on to the top of the cake. Smooth the joins in the icing with a knife, until not visible. At this stage it is most important that the cake should be a good shape, the icing should look perfectly smooth, the top level, and there should be a sharp edge round the top of the cake. A little icing sugar sprinkled on the rolling pin and board makes rolling easier. It is also a help to stand the cake on an inverted dinner plate, if an icing table is not available. SECOND LAYER.... ROYAL ICING 1-lb. ICING SUGAR. Two Teaspoonfuls WHITES of 4 EGGS. LEMON JUICE. Sieve the Icing Sugar. Add the Lemon Juice and mix with the whites of Eggs. (When mixed a little icing dropped into the bowl from the spoon should just find its own level.) Beat thoroughly (about 15 minutes) with a wooden spoon until icing is white. Pour all the icing on to the top of the cake, and allow it to run down the sides. If necessary, it may be eased over the top of the cake with a long-bladed knife. The icing that runs off the cake should be collected on a large plate, put into a basin, and kept for decorating. If any part of the side remains uncovered with Royal Icing, apply a little with a round-ended knife. Allow the Royal Icing to harden before decorating. — DECORATION Stiffen up the Royal Icing that was left by adding more sieved Icing Sugar, until it will stand up in points when beaten with a knife. Press this through forcing tubes in different shapes as required on the cake. A simpler method is to decorate with preserved Fruits, Holly Leaves, Christmas Decorations, etc. These may be stuck on by means of a little Royal Icing. An attractive cake may be made by tinting the Royal Icing with culinary colours sold for the purpose, and by using a slightly deeper shade for the forcing. PAGE 40 PUDDINGS BE-RO Pot Pie (Beef Steak Pudding) 8-ozs. BE-RO FLOUR. Half Teaspoonful SALT. 3-ozs. Shredded SUET or = 14-Ib. BEEF STEAK (or MARGARINE. Steak and Kidney). Mix Flour, Salt, and Suet, and make a stiff dough with Cold Water. Cut off half, roll it out and line a well-greased pint basin. Cut the meat into pieces, roll it in Flour to which has been added a little Pepper and Salt, and put it into the basin, adding a teacupful of Cold Water. Moisten the edge, then roll out the remaining dough and place it on top, joining it securely by nipping. PRICK THE TOP. Then put the Pudding into a steamer over boiling water, and steam for three hours, keeping the water boiling continuously. BE-RO Fruit Pudding Make the same dough as for a BE-RO POT PIE (see above). Cut off half, roll it out and line a well-greased pint basin. Place any kind of FRUIT, with SUGAR to sweeten, inside, and add a little COLD WATER. Moisten the edge, roll out the remaining dough and place it on top, joining it securely by nipping. PRICK THE TOP. Put the Pudding into a steamer over boiling water, and steam for two hours, keeping the water boiling continuously. When making Sauces use BE-RO instead of plain flour PAGE 41 Eight delightful Puddings from one simple Recipe Ginger, Jam, Marmalade, Fig, Currant, Date, Raisin, | or Chocolate all BE-RO Ginger Pudding 8-ozs. BE-RO FLOUR. Two Tablespoonfuls Quarter Teaspoon SALT. SUGAR. One Teaspoonful Two Tablespoonfuls GROUND GINGER. | TREACLE. 2-ozs. MARGARINE or Three Tablespoonfuls SUET. MILK (If desired, an EGG may be used instead of MILK.) Mix the Flour, Salt, and Ginger, and rub in the Margarine or Suet; add other ingredients, and mix well. Put into a well-greased basin and STEAM for from 2 to 24 hours. From the above Ginger Pudding Recipe you can make eight or more different Puddings by using Marmalade, or Jam, or Figs, or Dates, or Currants, or Raisins, or Cocoa, instead of Ginger and Treacle. 4-ozs. BE-RO FLOUR. One Teaspoonful SUGAR. Pinch of SALT. One EGG, and a little 2-ozs. Shredded SUET, or MILK, , MARGARINE. Mix Flour, Salt, Suet and Sugar. Add a beaten Egg, and sufficient Milk to make a stiff dough. Form into balls, the size of a golf ball. Put on a greased plate into a steamer, over boiling water, and steam for an hour. Serve with Golden Syrup, Jam or Marmalade. PAGE 42 These will tempt the most delicate appetite BE-RO Shonke Castles 8-ozs. BE-RO FLOUR. Two EGGS, beaten with 4-ozs. SUGAR. Four Tablespoonfuls MILK. 4-ozs. MARGARINE. Beat the Sugar and Margarine to a cream; then stir in the beaten Eggs-and-Milk, and the Flour (alternately, a little at a time), and MIX THOROUGHLY. Use small tin moulds, | well greased (‘‘Dariole’”’ moulds, or Patty tins). BAKE IN- A HOT OVEN (425°-450° F.) about 20 minutes, or STEAM (about an hour). Serve with Jam, Sauce or Custard. BE-RO ive Pudding Slice sufficient APPLES to three-quarters fill a pie dish; add two tablespoonfuls of SUGAR and two _ tablespoonfuls WATER. Stew for a short time, then cover with BE-RO SANDWICH CAKE MIXTURE (see page 27). BAKE IN A MODERATE OVEN (350°-375° F.) for about 40 minutes. NOTE.—For a variation, other fruit may be used, such as Rhubarb, Plums, Raspberries, etc. BE-RO makes” delightfully light Puddings, whether steamed or baked PAGE 43 BE-RO Delicious Pudding 4-ozs. BE-RO FLOUR. 2-ozs. MARGARINE. 2-ozs. SUGAR. One EGG, and a little 1-oz. CURRANTS. MILK. 1-0z. RAISINS. One Tablespoonful JAM. Rub the Margarine into the Flour; add the Sugar and Fruit, then the beaten Egg and Milk (about one tablespoonful), and MIX THOROUGHLY. Use a well-greased basin. Put the jam in first, then the Mixture. STEAM for 14 hours. Serve with Sauce or Custard. BE-RO Countess Pudding 4-ozs, BE-RO FLOUR. 12 drops LEMON 2-ozs. MARGARINE. -— SESSENCE; 2-ozs. SUGAR. One EGG, and a little Two Tablespoonfuls MILK. CURRANTS, Rub the Margarine into the Flour. Add the Sugar, Currants, and Lemon Essence, then the beaten Egg and a little Milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.