Lemon Pudding

Ingredients

• 4 ozs. white breadcrumbs
• 1 egg
• 2 ozs. shredded suet
• 1 oz. flour
• 2 ozs. sugar
• A little milk
• 1 lemon (rind and juice)

Method

1. 1

   Rub the suet into the flour and add the breadcrumbs, sugar, grated lemon rind and juice.

2. 2

   Beat the egg with about 2 tablespoonsful of milk and mix into the dry ingredients.

3. 3

   Put into a greased basin or half fill 6 small dariole moulds, cover with a greased paper and steam for 2 hours, or for about 50 minutes in small moulds.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 19. The excerpt below is the record exactly as published.

1 egg or 2 yolks. Nutmeg (if liked). Method.—Grease a pie dish and put the bread and butter in it with the sultanas between the layers. Beat the egg and sugar together and add the milk. Strain carefully into the pie dish. Grate a little nutmeg on the top and put on a few small pats of butter. Bake in a slow oven for about 30 minutes to set the custard. Brown Pudding 1 ib. four. Pinch: of salt. 4 lb. brown sugar. 2 teaspoonsful (flat) 6 ozs. sultanas. bicarbonate of soda. 3 ozs. Clarified beef dripping. #? pint boiling water. Little nutmeg or spice. | Method.—Mix all dry ingredients and pour in the boiling water. Beat well and let it stand all night. Next day place in a greased basin and let it boil for 4 hours. 48 PUDDINGS en Castle Puddings Number 5. Time 20-25 minutes. Shelf 3rd. I egg. 5 ozs. self-raising flour. 3 ozs. Margarine or butter. Grated rind of $ lemon. 4 Ozs. sugar. A little milk or water. Method.—Cream the butter and sugar in a warm basin. When soft and white beat in the egg and add the lemon rind. Sift in the flour, and add milk to make a soft, smooth mixture. Grease 6 small moulds and bake the mixture. Turn out and serve with jam sauce. For Bakewell Tarts Number 6. Time 35 minutes. Shelf 4th. Method.—Roll out some trimmings of pastry thinly and line an — enamel plate. Prick the pastry and spread a little jam in it. Fill with Castle Pudding mixture (the quantity given is sufficient for two tarts). Sprinkle a little sugar on the top. Bake on a heated cake tray. Canary Pudding Number 5. Time 4o minutes. Shelf gth. Method.—The mixture may be put into a greased 1 4-pint pudding basin and covered with greased paper. It may then be baked or steamed for 45 minutes. Christmas Pudding + Ib. plain flour. + lb. mixed peel. + Ib. fresh breadcrumbs. Pinch of salt. 4 Ib. sultanas. Rind of $ lemon. 34 Ib. raisins. 2 ozs. chopped almonds. + lb. currants. A little grated nutmeg. 4 Ib. Demerara sugar. 4 eggs. 4 lb. beef suet. A wineglassful of brandy. Method.—Clean and prepare the fruit. Chop the suet and peel. Sift the flour with the salt and mix with breadcrumbs and suet. Add all other dry ingredients with the grated lemon rind and nutmeg. Beat up the eggs and stir into the dry ingredients with the brandy. Mix well but do not beat. Fill greased basins with the mixture. Tie a prepared cloth PUDDINGS 49 over and boil for 5 or 6 hours. Serve with hot or cold brandy sauce. (See Sauces.) NV.B.—The water must not be allowed to fall below boiling- point during the whole process of cooking. The pudding-cloth should be prepared by wringing it out in boiling water and dredging the inner side with flour. College Pudding Number 5. Time 45 minutes. Shelf 4th. 4 ozs. self-raising flour. 1 level teaspoonful mixed spice. 4 ozs. fresh white bread- 1 egg. crumbs. + pint milk. 3 ozs. finely chopped suet. Grated rind of a lemon. 3 ozs. brown sugar. 3 ozs. Currants. Method.—Sift the flour and spice and rub in the suet. Add the other dry ingredients and mix well. Warm the milk (this helps to swell the crumbs) and add to the beaten egg, and stir into the dry ingredients. Half fill a greased pie dish and bake in a moderate oven. ‘Turn out and serve with custard sauce. Cornflour Blancmange 1+ ozs. cornflour. 4 oz. butter. 1 pint milk. Flavouring to taste. I Oz. sugar. Method.—Mix the cornflour to a smooth paste with a little cold water. Bring the milk and flavouring to boiling-point and pour on to cornflour, stirring well. Add the sugar and return to saucepan and boil gently for at least 6 minutes, stirring con- stantly. Add the butter (this makes the blancmange glossy) and just before pouring into a wet mould, a tablespoonful of cold milk which helps to prevent a thick skin forming. To Turn OvutT Shake gently till blancmange leaves edges of mould and then turn mould on to a dish. Chocolate Blancmange 2 ozs. grated chocolate. Ingredients for Cornflour Blancmange. Method.—Melt chocolate in the milk and continue as for corn- flour blancmange. Note.—If 1 oz. cocoa is used instead of chocolate add extra sugar and another 4 oz. butter. Mix the cocoa with the cornflour. 4 50 PUDDINGS Lemon Pudding 4 ozs. white breadcrumbs. I egg. 2 ozs. shredded suet. 1 oz. flour. 2 ozs. sugar. A little milk. 1 lemon (rind and juice)

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