Pomona Pudding

Ingredients

• 3-oz. Breadcrumbs
• 3-oz. Flour
• 3-oz. Sugar
• 3-oz. Shredded ATORA
• 3° teaspoonful Baking Powder
• 2-oz. Sultanas
• 2-oz. Dried Apricots (soaked overnight in cold water)
• 1 Egg
• Not «quite 7-pint Milk

Method

1. 1

   Strain water off apricots, cut them in four and soak in the milk, slightly warmed.

2. 2

   Blend all the dry ingredients, then add the fruit and the egg well beaten.

3. 3

   Mix up thoroughly.

4. 4

   Grease basin, three-parts fill it, and steam for 3 hours.

Nutrition per serving

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 7. The excerpt below is the record exactly as published.

POMONA PUDDING 3-oz. Breadcrumbs. 3-oz. Flour. 3-oz. Sugar.’ 3-oz» Shredded “ATORA. 3° tea- spoonful Baking Powder. 2-oz. Sultanas. 2-oz. Dried Apricots (soaked overnight in cold water). 1 Egg. Not «quite 7-pint Milk. Strain water off apricots, cut them in four and soak in the milk, slightly warmed, and place the vessel where it will keep just warm. Blend all the dry ingredients, then add the fruit and the egg well beaten. Mix up thoroughly. Grease basin, three-parts fill it, and steam for 3 hours. Sufficient for 6 to 8 persons. POUND PUDDING }-Ib. Flour. 2-lb. Breadcrumbs. 3-lb Raisins. 3-lb. Currants. 3-lb. Shredded ATORA. l-oz. Candied Peel. 4-02. Ground Almonds. 1 egg. One-third pint of Milk. Teaspoonful Baking Powder. Mix together all the dry ingredients, add egg well beaten in milk. Pour into greased basin, cover with greased paper, and steam for 3% hours. Serve with custard sauce. Sufficient for 8 to 10 persons. — RAISIN PUDDING 4-oz. Flour. 4-o0z. Breadcrumbs. 4-02. Shredded ATORA. @-o0z. Sugar. 2-lb. Stoned Raisins. Small teaspoonful Car- bonate of Soda. Pinch of Salt. 1 Egg and Milk to moisten. Cut raisins in half, mix ingredients together, stir in egg beaten up with enough milk to moisten (egg optional). Pour into greased ¢ a2 basin, cover with greased paper, and steam for 3 hours. Sufficient for 6 to 8 persons. ROLY-POLY PUDDING 6-oz. Flour. 3-0z. Shredded ATORA. Flat teaspoonful of Baking Powder. Pinch of Salt. Mix the flour, baking powder, salt and Suet with cold water to a stiff paste. Roll out thin, and spread over with jam, marmalade, or golden syrup. Roll over, pinch top and bottom edges together. Dip pudding cloth in boiling water, flour it, and wrap round pudding, tie ends with string. Steam for 2 hours. Sufficient for 4 to 6 persons. ROCHDALE PUDDING 3-0z. Bread. 3-0z. Shredded ATORA. 3-oz. Sultanas. 2-oz. Sugar. 1 Egg. }-pint Milk. A few drops of Essence of Almonds or Vanilla. Grease pie-dish, cut thin slices of bread, place these in dish, and between each slice sprinkle sultanas and ATORA. Beat egg with milk and flavouring, and pour over. Bake in slow oven until brown, about 8 hour. It 1s advisable to let the pudding soak before plac- ing in oven, so that a little more milk may be added if necessary. Sufficient for 6 persons. SAGO FRUIT PUDDING 4-oz. Small Sago. 4-pint Water. 6-oz. Breadcrumbs. 6-o0z. Currants, Raisins, 23 SAGO FRUIT PUDDING—Contd. Figs, or Dates. 2-0z. Shredded ATORA. 2-0oz. Brown Sugar. 4-pint Milk. 4 tea- spoonful Bicarbonate of Soda. Soak sago overnight in the water. If using large fruit, cut it up. Break up the sago with a fork and mix with the other ingre- dients, add milk to make a fairly stiff mix- ture, put into a buttered basin and steam for $3 hours. Turn out and serve with or with- out sauce. Notr.—An extremely light and nice pudding. Sufficient for 6 to 8 persons. SPICE PUDDING 6-oz. Flour. 3-0z. Shredded ATORA. 6-oz. Golden Syrup. 1-oz. Brown Sugar. a-oz. thinly-sliced Candied Peel. 1 tea- spoonful each of Ground Ginger, Cinnamon and Allspice. 1 teaspoonful Bicarbonate of Soda. Milk. Warm syrup, then mix in dry ingredients. Moisten to a stiff mixture with milk (about a tablespoonful), stir well and pour into greased basin. Steam for 3 hours. Sufficient for 6 to 8 persons. SPANISH PUDDING 6-oz. Ground Rice. 3-lb. Shredded ATORA. a-lb. Sugar. Teaspoonful Baking Powder. 1 Egg. 2 tablespoonfuls of Milk. Pinch of Salt. 6-oz. Dried Apricots. Put apricots to soak in water overnight, drain off water next day and cut up. Mix rice, salt, baking powder, and ATORA, then add the 24 apricots. Beat up egg with sugar and add milk. Put in greased basin, cover with greased paper, steam for 3 hours. Sufficient for 6 to 8 persons. SUET PUDDING 4-lb. Flour. 5-oz. Shredded ATORA. Large teaspoonful Baking Powder. Pinch of Salt. Mix flour, baking powder and salt, then add Suet. Moisten with water to a fairly stiff paste. Steam for 2 hours. Sufficient for 4 to 6 persons. SUET CRUST FOR PUDDINGS 6-oz. Flour. J3-oz. Shredded ATORA. Pinch of Salt. Level teaspoonful of Baking Powder. Mix the flour, baking powder, and salt well together, add the Shredded ATORA and mix—do NoT rub in. Add water to mix to a FIRM paste (it should leave the bowl per- fectly clean), roll out to thickness required, 4-inch is usually liked. (See recipe for ‘‘Fresh Fruit Puddings.’’) Sufficient for a fruit pudding for 4 to 6 persons. SYRUP SPONGE PUDDING 6-oz. Breadcrumbs. 3-02. Shredded ATORA. Breakfast cup of Golden Syrup. Grated rind and juice of 1 Lemon. 1 Egg. Mix breadcrumbs with the ATORA and lemon peel, grated, then stir in warmed syrup and 25 SYRUP SPONGE PUDDING—Contd. lemon juice, lastly the egg, well beaten. Turn into a greased basin, cover with greased paper and steam for 3 hours. Sufficient for 4 to 6 persons. TREACLE PUDDING 8-oz. Flour. 4-oz. Shredded ATORA. Teaspoonful Baking Powder

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