Blackberry Pudding

Ingredients

• Half fill pie-dish with ripe blackberries
• 3-oz. Shredded ATORA
• 8-oz.. flour
• pinch of salt
• teaspoonful baking powder
• Stir in enough milk to make a fairly stiff batter

Method

1. 1

   Sprinkle blackberries with sugar.

2. 2

   Pour batter over blackberries.

3. 3

   Bake in moderate oven until crisp and browned.

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 9. The excerpt below is the record exactly as published.

BLACKBERRY PUDDING Half fill pie-dish with ripe blackberries, , sprinkled with sugar. Put in a basin 8-oz.. flour, 3-oz. Shredded: ATORA, pinch of salt,, teaspoonful baking powder. Stir in enough: milk to make a fairly stiff batter, and then: pour over the blackberries. Bake in a moder-- ate oven until crisp and nicely browned. BREAD PUDDING 4-lb. Stale Bread. 3-oz. Currants, Sultanas: or Stoned Raisins. 2-0z. Shredded ATORA, 2-oz. Brown Sugar. A little Grated Ginger, , Nutmeg or Allspice to flavour. 1 Egg.. 3-pint Milk. Soak the bread in cold water, then strain in} colander and squeeze out the water thor-- oughly. Beat up well with a fork, add| ATORA, fruit and sugar, mix well, then. add the egg and milk. Bake in a greased. pie-dish for 1 hour in a moderate oven. Turn out of dish and serve hot. This is an economical pudding suitable for children. Sufficient for 4 to 6 persons. 30 CARATORA PUDDING 4-pint Milk. -ib. Stale Sponge Cake. 2 Eggs. 2-oz. Shredded ATORA. Almonds and Raisins. 2-oz. Sugar. Flavouring. Caramel Sauce as below. Cut the cake into dice. Beat the eggs, sugar, and milk, and a little grated nutmeg or mixed spice; add them to the cake and ATORA. Leave an hour. Grease a pie-dish, coat it with stoned and _ halved raisins, blanched almonds, cut in strips here and there between. Fill up with the cake mixture and bake in moderate oven for 1 hour. For Sauce.—Put into a copper saucepan 2-oz. castor sugar. 1 tablespoonful of lemon juice and the same of water, stir over gentle heat until a nice brown, add more water (making nearly j-pint in all), boil up, and pour round the pudding. Sufficient for 4 to 6 persons. CHILDREN’S PUDDING 2oz. Rice: 2-oz. Shredded ATORA. 2-0oz. Breadcrumbs. 2-oz. Sugar. Pinch of Salt and Nutmeg. 1 Egg. 1 quart of Milk. Boil rice in milk until quite soft (about one hour), add breadcrumbs, and ATORA; beat sugar, salt, nutmeg, and egg _ together, and beat up well with mixture. Pour into a greased pie-dish and bake in a moderate oven until browned (about 2 hours). Spread layer of jam or marmalade on top. Makes nourishing and digestible pudding. | Sufficient for 6 to 8 persons. 31 GOCOA-NUT LAYER PUDDING Stale Bread without Crust. 3-pints of Milk. 2 Eggs. 3-oz. Sugar (or 1-oz. Currants and 2-oz. Sugar). 3-oz. Shredded ATORA

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