Cottage Pudding

Ingredients

• 1/4 cup shortening
• 1/4 cup sugar
• 1 egg
• 1 cup milk
• 2 cups flour
• 4 teaspoons Blue Ribbon baking powder
• 1 1/2 teaspoon salt
• 1 teaspoon Blue Ribbon vanilla

Method

1. 1

   Cream shortening, add sugar and vanilla, then egg.

2. 2

   Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture.

3. 3

   Fill greased pan 2/3 full.

4. 4

   Bake in oven for 40 to 45 minutes, or steam in covered moulds for 1.5 to 2 hours.

5. 5

   Serve with lemon or chocolate sauce.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 55. The excerpt below is the record exactly as published.

14 cup sugar, 1% cup molasses) 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon Blue Ribbon soda, 1 teaspoon salt, 14 teaspoon each Blue Ribbon nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 14 cup chopped almonds, 4 cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift four and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. Time required will depend on size of mould. Blue Ribbon baking powder tins make excellent moulds. Fill 24 full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, 14 cup sugar, 14 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Blue Ribbon lemon extract. Mix in order given, Steam. Carrot Pudding—1! cup suet, 1 cup brown sugar, 1 cup grated raw carrot, 1 cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 tea- spoon salt, 1 teaspoon Blue Ribbon soda, 1 tablespoon Blue Ribbon extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Blue Ribbon cinnamon, cloves, and nutmeg, 2 tablespoons sour milk or enough to make a drop batter. Puddings 93 Fig Pudding—2 cups bread crumbs, 14 cup flour, 114 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoon each Blue Ribbon cinnamon and nutmeg, 1 cup brown sugar, 34 cup suet, 14 cup milk, 2 eggs, 14 pound figs cut fine. Steam 21% to 3 hours. Suet Pudding—)4 cup beef suet, chopped fine and free from skin, 14 cup brown sugar, 1 cup raisins, 44 cup currants, 1 teaspoon Blue Ribbon pastry spice, 2 cups sifted flour, 144 teaspoon salt, 4 teaspoons Blue Rib- bon baking powder, °4 cup milk. Mix all dry ingredients together and then add milk. Steam 21% to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—!4 cup shortening, 24 cup honey, 4 cup milk, 1 egg, 114 cups Graham flour, 4 teaspoon Blue Ribbon soda, 1 tea- spoon salt, 1 cup seedless raisins. Fill greased mould 24 full, cover and steam 21% to 3 hours. Graham Pudding, No. 2—)% cup molasses, 44 cup sour milk, 2 table- spoons melted shortening, 114 cups Graham flour, 44 teaspoon Blue Rib- bon soda, 1 cup chopped raisins, 4% teaspoon salt. Steam 21% to 3 hours. Ginger Pudding—Take 14 cup molasses, 144 cup brown sugar, 1 egg, 14 cup shortening, 44 cup sour milk, 4 tablespoon Blue Ribbon ginger, 14 teaspoon Blue Ribbon soda, 11% cups flour, 14 teaspoon salt. Add % cup of any fruit if desired; put in a greased mould and steam 114 hours. Bread Pudding (Steamed)—2 cups bread crumbs, 4% cup molasses, 1 cup hot water poured on the bread, 1 cup flour, 1 cup raisins, 44 teaspoon Blue Ribbon soda, 1 tablespoon melted butter, 1 egg, Blue Ribbon spices to taste, milk if required. Steam 11% to 2 hours. Good, and inexpensive. Puff Pudding (Steamed)—Make a batter by sifting 4 teaspoons Blue Ribbon baking powder, and !% teaspoon sa!t, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons shortening, and add milk enough to make it quite soft. Grease individua! moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes, Serve with sauce. Cottage Pudding—'!4 cup shortening, *4 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, 1% teaspoon salt, 1 teaspoon Blue Ribbon vanilla

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