Cherry Pudding

Ingredients

• b lb. butter
• 4 oz. cake-crumbs
• b lb. glace cherries
• Grated rind of i lemon
• J lb. sugar
• 2 oz. flour
• 3 yolks and whites sepa-

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 24. The excerpt below is the record exactly as published.

} lb. butter. \ lb. flour. 2 eggs. Some scraps of pastry. \ lb. sugar. J tea-spoonful baking-powder. Raspberr}^ jam. Method. — Roll pastry out thinly, cut into rounds, line some small patty-pans, put in \ tea-spoonful raspberry jam. Beat butter and sugar to a cream, add eggs (beaten) ; sieve flour and baking-powder, stir lightly to butter and sugar. Put a good spoonful of this mixture into each patty-tin. Bake in a moderate oven from 15 to 20 minutes. Cool, and sprinkle with castor sugar. 54 HOUSEHOLD COOKERY Apple Cheese Cakes 1 lb. apples. Grated rind and juice of i 2 oz. butter. lemon. 2 eggs. Scraps of pastry. Sugar to taste. Method, — Cook the apples in a little water till soft : rub through a sieve. Add butter, sugar, eggs (well beaten), lemon rind and juice. Line patty-pans with pastry, put in mixture, and bake in a quick oven from 15 to 20 minutes. Sprinkle with fine sugar. Curd Cheese Cakes 2 oz. butter. 2 oz. sugar. I oz. currants. i egg. I stale sponge cake. i pint milk. Juice of I large lemon. Some scraps of pastry. A little grated nutmeg. Warm the milk, add lemon-juice (strained), stir well. Strain the whey from the curds, put curds in a bowl, add currants, sponge-cake crumbs, sugar, butter, nutmeg, and a few drops of lemon essence. Line some patty-pans with the pastry, put in a large spoonful of the mixture. Bake in a quick oven till nicely browned. Apricot Tartlets \ lb. butter. \ tea-spoonful baking-powder. J lb. sugar. Apricots (tinned). \ lb. flour. Rough puff pastry (p. 49). 2 large eggs. Method, — Roll the pastry out thinly, cut into rounds, and line some small patty-tins with it. Beat butter and sugar to a cream ; add yolks of eggs slowly, beating all the time, then a table-spoonful of apricot syrup ; stir in carefully the flour and baking-powder. Put a large tea-spoonful of this mixture into the patty-tins. Bake in a moderate oven from 20 to 30 minutes. When baked, put half an apricot on top of each tartlet. Beat whites of eggs to a stifl" froth, and decorate each tartlet with it. Put back into the oven to harden and slightly brown. PUDDINGS Hints on making Puddings There are many different kinds of puddings, which can be made both nourishing and digestible at a small cost. These form a pleasant addition to the dinner, or principal meal of the day. The simplest kinds of puddings are those made from farinaceous foods, such as rice, sago, tapioca, with the addition of milk, as milk provides the flesh-forming and mineral sub- stances of which grain foods are deficient. These puddings are nourishing and wholesome. The proportions used for milk puddings are 2 oz. of grain to each pint of milk. If skim milk is used, a little shredded suet or butter should be added ; this makes up for the deficiency of the cream. Milk puddings should be cooked in a slow oven. Sue^ Puddmgs, — The foundation of all suet puddings con- sists of flour, or flour and bread-crumbs, and suet. The suet must be skinned, shredded, and finely chopped before it is mixed with the flour and bread-crumbs. The name given to these puddings is taken from the in- gredient or flavouring added. Thus, marmalade added would make marmalade pudding ; figs, fig pudding ; raisins, raisin pudding, and so on. Rules for Making, — i. Half weight of suet to flour and bread-crumbs. Where less than half weight is used, baking- powder is required (i tea-spoonful to each pound of flour). 2. All dry ingredients should be well mixed before any liquid is added. 3. Sufficient liquid should be added to form a thick batter. 4. Basin or pudding-mould should be well greased. Custai'd Puddings. — For these puddings a sweetened and flavoured custard of eggs and milk must be poured over a foundation of stale bread or cake spread with a little jam. They may be either steamed or baked. In any case the mould must be well greased. 56 HOUSEHOLD COOKERY Rules for Boiling, — i. The water must completely cover the pudding and be kept boiling all the time. 2. A cloth must be used, and the pudding tied firmly in ; or over the top of the basin. 3. Keep on the pan-lid, and add more boiling water as the water in the pan boils down. Rules for Steaming. — i. The water must only come three parts of the way up the basin. 2. Puddings should be covered with a greased paper, and not with a cloth. 3. Puddings are much lighter steamed than boiled. ^ 4. Keep on the pan-lid, and add more boiling water as the water in the pan boils down. Marmalade Pudding 3 oz. flour. 3 oz. sugar, I large egg. Milk. Grated rind of \ lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. 2 large table-spoonfuls marma- lade. I tea-spoonful Miller's baking- powder. \ tea-spoonful salt. Method. — Mix flour, bread-crumbs, suet, baking-powder, lemon-rind, sugar, and salt in a bowl. Beat up egg, add mar- malade, mix well, then pour into the flour, sugar, etc., and mix to a soft dough, adding milk if necessary. Pour into a well- greased pudding-basin^ cover with greased paper. Steam for 2 hours. Serve with sweet sauce. Raisin Pudding \ lb. valencias. i pint milk. 2 oz. sugar. 2 eggs. Pieces of stale bread. Vanilla essence. Method. — Stone the valencias, cut in half. Put milk and sugar in a pan, boil. Well grease a pudding-basin, decorate with the valencias ; fill with the bread, broken into small pieces, with layers of valencias between. Beat up eggs. Add to milk with vanilla, and pour over the bread. Cover with greased paper, and steam for i hour. Serve with jam sauce. PUDDINGS 57 \ lb. butter. 4 oz. cake-crumbs. \ lb. glace cherries. Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites sepa-

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