Date Pudding
From The new Albatross recipe book, 1930
Presented as published in 1930. 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 The new Albatross recipe book (1930) by Spillers Limited, page 8. The excerpt below is the record exactly as published.
oz. Albatross Self-Raising Flour Pinch of salt 3 oz. margarine 1 egg 2 tablespoons sugar } pint milk Few drops lemon essence Place the apples in an oven dish. Rub the margarine into the flour and salt. Whip the egg well and beat into the sugar. milk and mix all into the flour, etc. Add the Add the lemon essence. Pour over the apples and bake in a moderate oven for 35-40 minutes. CHRISTMAS PUDDING 4 oz. Albatross Self-Raising Flour 1 teaspoon ground cinnamon + teaspoon ground ginger 4 teaspoon grated nutmeg 4 teaspoon salt 4 oz. breadcrumbs 4 oz. shredded suet or chopped clarified fat 5-6 oz. sugar (dark brown, if possible ) 12 oz. dried fruit (sultanas, raisins, currants ) 3 oz. prunes, stoned and chopped 3 oz. chopped apples 1 oz. marmalade or chopped orange peel 3 eggs 1 dessertspoon black treacle or golden syrup 1 teaspoon liquid gravy browning 3 tablespoons liquid for mixing (milk, fruit juice, ale, stout, or cider) Sift the flour, spices and salt together. Add the breadcrumbs and suet or finely chopped fat. Add the sugar. Clean the dried fruits and cut at least half the sultanas and raisins in two to release their flavour into the pudding. Add to the flour mixture, then stir in the apples and prunes and leave overnight. Next morning beat well together the eggs, treacle (or syrup), gravy browning and marmalade (or orange peel) and stir them and the liquid into the above mixture. Mix thoroughly. Put into one good-sized basin (24-3 lb. size) or into two smaller ones. Cover, stand ona rack in a pan with water coming half-way up the basin or basins, and boil hard for the first ? hours, then a little less hard for a further hour. Give the pudding a further 3 hours boiling on the day it is to be eaten. EGGLESS PLUM PUDDING 4 breakfastcup Albatross Self- 4 cup shredded suet Raising Flour 1 cup mixed dried fruit 4 breakfastcup fine bread- 1 tablespoon chopped peel crumbs or marmalade i teaspoon salt 4 cup grated raw potato 1 teaspoon mixed spice 4 cup grated raw carrot 2 rounded tablespoons sugar Cider or orange juice Grease a pudding basin ready. Sift the dry ingredients and add the suet, then the fruit, peel, potato and carrot. Mix with a little cider or orange juice to make a not too stiff batter. Fill the prepared basin two-thirds full, cover and steam for 24 hours. DATE PUDDING 8 oz. Albatross Self-Raising 3 oz. chopped suet Flour 4 oz. stoned chopped dates Pinch of salt Milk or water to mix
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