Lemon Pudding

Ingredients

• }-Ib. Flour
• }-lb. Breadcrumbs
• 2-0z. Sugar
• 4-lb. Shredded ATORA
• Pinch of Salt
• Rind of 3 Lemons
• | Egg
• | tablespoonful Milk
• Teaspoonful Baking

Method

1. 1

   Instructions not provided in the text.

Nutrition per serving

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 5. The excerpt below is the record exactly as published.

Pinch of Salt. Large teaspoonful of Baking Powder. 3-0z. Shredded ATORA. 4-pint Milk. Mix cocoa, salt, sugar and baking powder well with the flour, add suet ; then stir in milk gradually. Pour into greased basin, cover with greased paper, and steam for 24 hours. Serve with custard sauce. Sufficient for 6 to 8 persons. CHRISTMAS PUDDING (Sufficient for 4 Puddings). |-lb. Shredded ATORA. 2-Ib. Raisins. \-lb. Currants. 1|-lb. Sultanas. 4-Ib. Candied Peel. 3-lb. Sugar. 2 teaspoonsful Baking Powder. 4-Ib. Flour. 2-0z. Sweet Almonds. Rind and Juice of | Lemon. 6 Eggs. 1|-Ilb. Breadcrumbs. 4 Nutmeg. | eggspoonful Salt. Milk, sufficient to make right consistency. +-pint Rum. Clean currants, stone raisins, put all the dry ingredients into a basin, blanch and chop almonds, add eggs, well beaten, grated rind of lemon, and the juice strained. Mix all thoroughly, put into greased pudding basins, cover with greased paper and steam 6 hours. (See general directions on page !0— Steamed Puddings Section). 12 ( aspd ‘adi2ay ) ONIGGNd ..WYOLY,, 13 COCOA-NUT PUDDING 6-0z. Breadcrumbs. 3-0z. Shredded ATORA. 3-0z. Sugar. 2 tablespoonsful Desiccated Cocoa-nut. | Egg. 4-pint Milk. Boil milk and pour over the cocoa-nut, leave it to soak for about | hour. Mix dry ingredients together. Beat up egg and add to cocoa-nut and milk, stir into dry ingredients and beat well. Pour into greased basin, cover with greased paper, steam for 3 hours. Sufficient for 4 to 6 persons. CURRANT PUDDING 6-oz. Flour. 2-0z. Breadcrumbs. 3-0z. ATORA. 4-oz. Currants. | level teaspoonful Baking Powder. Pinch of Salt. Sieve flour and baking powder ; add cleaned currants, bread crumbs, salt and Atora, and mix to a stiff dough with milk. Dip pudding-cloth in hot water, flour it, wrap round the mixture and tie both ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. CUP CURRANT PUDDING A novel alternative to Currant Pudding, using the same ingredients, is as follows :—Sieve flour and baking powder ; add cleaned currants, bread crumbs, salt and Atora, and mix to a fairly soft dough with milk. Three-quarters fill small pudding moulds (one for each person) pressing we!l down. Cover with greaseproof paper and steam for three-quarters of an hour. DATE PUDDING 6-oz. Flour. 6-o0z. Dates, full weight after stoning. 2-oz. Sugar. 3-oz. Shredded ATORA. Smal! quantity of grated Nutmeg or Mixed Spice. 4-pint Milk, 4-teaspoonful of Bi-carbonate of Soda. Pinch of Salt. Mix the flour with spice, salt, and sugar. Stone dates and cut in half, then mix with the flour, etc., add the ATORA. Then boil the milk and stir in the soda off the fire, pour it into the dry ingredients, and beat well together. Steam in a greased basin for 34 hours. Sauce is optional. Note.—Reserve a little of the flour (at first) to sprinkle over the dates before adding them to the rest, as they ‘‘cake’’ somewhat if carelessly added. Sufficient for 4 to 6 persons. FEATHER PEARL PUDDING 6-0z. Self-raising Flour. 2-oz. Shredded ATORA. |-oz. Pearl Sago. | Orange. Pinch of Salt. | Egg. Mix the flour, salt, and ATORA with a fork. Wash and soak the sago all night in a pint of cold water ; pour off the water that is not absorbed ; add the sago and egg to the flour, etc., then mix the whole with the juice of the orange, add water, if required, to make up the quantity to } pint. Steam in greased basin for 3 hours. . FOR SAUCE.—Grate the rind of the orange into half-a-pound of treacle, heat it and pour over the pudding. As the latter contains no sugar, a sweet sauce is a necessity. Sufficient for 4 to 6 persons. FiG PUDDING 4-0z. Shredded ATORA. 4-oz. Flour. 4-0z. Breadcrumbs. 4-oz. Brown Sugar. %-lb. Figs. | large Apple. | teaspoonful Baking Powder. 4-pint of Milk. Chop figs and apple fine, mix flour and baking powder well, add all dry ingredients with milk to moisten. Pour into greased basin and steam for 24 hours. Sufficient for 8 to 10 persons. Twenty-five Minutes’ FRESH FRUIT PUDDING (A special quick recipe for home cooking, and very useful for camp and picnic cooking ). 5-0z. Self-raising Flour. 24-0z. Shredded ATORA. Pinch of Salt. Mix lightly with knife with a little milk or water. Place fresh fruit, sugar and water (or bottled fruit and sugar) directly into an aluminium pan (do not use basin) and bring to the boil. Then flatten out the paste with the hand to fit the size of the pan and place gently on top of the fruit inside the pan. Cover the pan with a lid and keep simmering for 20 minutes. Do not remove from the pan until the moment for serving. FRESH FRUIT PUDDING Make crust, following directions for ‘‘Suet Crust for Puddings,’’ roll out thin, line greased basin, leaving enough to cover over the top of basin after fruit has been putin. Fill the basin with any fresh fruit in season, sprinkling with sugar according to size of pudding. Cover with crust, pinching the edges well together. Plums, damsons, or any hard fruit should be washed in cold water. GINGERBREAD PUDDING 4-0z. Flour. 4-oz. Fine Oatmeal. Pinch of Salt. 4-oz. Shredded ATORA. | teaspoonful Baking Powder. | teaspoonful Ground Ginger. Teacupful Golden Syrup. 2 teaspoonsful Bi-carbonate of Soda. 4-pint Milk. Mix flour, oatmeal, ginger, baking powder, soda, salt, and suet. Warm syrup and beat up in the milk ; stir this into dry ingredients and beat up well. Pour into greased basin ; steam for three hours. Serve with syrup sauce. Sufficient for 6 to 8 persons. GINGER PUDDING $-lb. Fiour. $-lb. Shredded ATORA. {-pint Golden Syrup. 4-pint Milk, 2 teaspoonsful Ginger. Pinch of Salt. 4 teaspoonful Bi-carbonate of Seda. | Egg (optional). Mix all the dry ingredients in a bowl (including the bi-carbonate of soda). Beat up the egg, add miik and syrup to it and stir the liquid into the dry ingrediants. Steam for 2 hours. Serve with hot syrup or sauce. Sufficient for 6 to 8 persons. 16 GOLDEN PUDDING 6-0z. Flour. Large teaspoonful Baking Powder. Pinch of Salt. 4-oz. Stoned Raisins. 3-0z. Shredded ATORA. 4-o0z. Golden Syrup. 24 to 3 tablespoonsful Milk. Mix flour, salt, baking powder, ATORA, and raisins together. Then stir in syrup, which has been warmed until liquid, lastly stir in the milk. Pour intoa greased basin, steam for 3 hours. Note—Very light and economical, no egg required. Sufficient for 4 to 6 persons. GROUND RICE PUDDING—WITH FIGS 2-0z. Flour. 2-oz. Ground Rice. 2-0z. Shredded ATORA. 2-oz. Sugar. Pinch of Salt. 3-0z. Chopped Figs. Teaspoonful Baking Powder. | Egg. 4-gill Milk. Mix dry ingredients together, then add egg beaten up in milk, stir thoroughly, pour into greased basin. Steam for 3 hours. (Stoned raisins or sultanas could be used instead of figs). Sufficient for 4 to 6 persons. LIGHT PUDDING 6-oz. Flour. 4 teaspoonful Bi-carbonate of Soda. 3-oz. Shredded ATORA. 4-0z. Golden Syrup (warmed). 14 teaspoonsful Milk. Mix flour and suet together, stir in the syrup. Dissolve the soda in warmed milk and add to the mixture which must not be very liquid. Put into a greased basin. Steam for 3 hours. Sufficient for 4 to 6 persons. LLANBERIS PUDDING $-lb. Flour. 2-oz. Sugar. 2-oz. Shredded ATORA. 2 tablespoonsful Straw- berry Jam. | Egg. Teaspoonful Bi-carbonate Soda. Dessertspoonful Milk. Mix dry ingredients together, add jam, beat up egg and stir in. Dissolve the bi-carbonate of soda in the milk and add last. Only fill the basin a little over half. Steam for 24 hours. A very light pudding. Sufficient for 4 to 6 persons. LEMON , PUDDING }-Ib. Flour. }-lb. Breadcrumbs. 2-0z. Sugar. 4-lb. Shredded ATORA. Pinch of Salt. Rind of 3 Lemons. | Egg. | tablespoonful Milk

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