Prune and Apple Pudding

Ingredients

• Prunes, 1 pound.
• Nutmeg, 1/2 teaspoon.
• Sliced apples, 1 pound.
• Clove, 1/8 teaspoon.
• Sugar, 4 tablespoons.
• Lemon, 1.
• Biscuit dough.

Method

1. 1

   Soak the prunes over night, then stew until tender and remove the stones.

2. 2

   Mix with the thinly sliced apples and put all in a buttered baking dish.

3. 3

   Sprinkle over with the sugar, spices, and the grated rind of the lemon, cover with a rich biscuit crust and bake.

4. 4

   Serve hot with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 45. The excerpt below is the record exactly as published.

Clove, 1 teaspoon. Sugar, 1 cup. Nutmeg, 1 teaspoon. Salt, y2 teaspoon. Eggs, 6. Steam pumpkin till tender, pass through sieve and measure. Add remaining ingredients in order given, beating eggs well before adding. Mix thoroughly and bake in a buttered baking dish for 40 or 45 minutes. Serve hot or cold with whipped cream or cream and sugar. COCOANUT CRUMB PUDDING. Shredded cocoanut, y2 cup. Eggs, 2. Butter, 1 tablespoon. Sugar, 1-3 cup. Soft bread crumbs, 1 cup. Salt. Milk, 2 cups. Lemon juice or extract, 1 tea- spoon. Add cocoanut and butter, melted, to bread crumbs. Pour over this one cup of the milk and let stand for 1 hour. Add the well beaten yolks of the eggs, the sugar, the second cup of milk, pinch of salt and lemon juice. Bake in a buttered pudding dish about % of an hour or until firm. Cover with ;i meringue, made of the whites of the e^gs Havored with lemon, and brown. May be served hot or cold. 102 DESSERTS. BROWN BETTY. Bread crumbs, 1 cup. Chopped sour apples, 2 cups. Sugar, 1/2 cup. Raisins, 1 cup. Butter, 2 tablespoons. Butter well a deep pudding dish and put into it a layer of the apple, and raisins, a sprinkle of sugar, a layer of bread crumbs and a few bits of butter. Proceed in the same order till all materials are used, having the last layer one of bread crumbs. Cover closely and bake 45 minutes in a moderate oven, then uncover and brown. Serve hot or cold with hard sauce. QUINCE PUDDING. Quinces, 2 cups. Egg, 1. Sugar, 2 cups. Salt, y2 teaspoon. Cracker crumbs, 2 cups. Butter, 1 tablespoon. Water, 1 cup. Peel quinces and cut fine, then measure. Add sugar, crumbs, seasoning and well beaten egg. Dot over with butter and pour water over all. Bake 1 hour. /. B. Content. ORANGE ROLYPOLY. Biscuit dough. Butter, 2 tablespoons. Large oranges, 4. Sugar. Make an ordinary light biscuit dough, roll out l/2 inch thick and spread with the pulp of the oranges cut fine. Sprinkle the fruit well with sugar, 1he grated rind of one orange and the butter cut in bits. Roll up, tie in cloth dredged with Hour and boil li/o hours. Serve with the following pudding sauce: ORANGE PUDDING SAUCE. Cornstarch, 1 tablespoon. Sugar, 2 tablespoons. Butter, 1 tablespoon. Grapefruit juice, 1 tablespoon. Orange juice, y2 pint. Blend cornstarch into butter which is melted but not hot. Add gradually the sugar and fruit juice. Stir over fire till all is hot. Let simmer 5 minutes and serve at once. DESSERTS. 103 EAST INDIAN PUDDING. Bread crumbs, 3 cups. Eggs, 5. Butter, 1 tablespoon. Honey, 4 tablespoons. Salt, r4 teaspoon. Cinnamon, y2 teaspoon. Raisins, y2 cup. Soak bread crumbs in i-old water for 15 minutes. Drain off water and squeeze crumbs dry, mix well with softened butter, season and add well beaten egg yolks, honey, spice and raisins. Mix well and bake in buttered baking dish for 25 minutes. Spread with meringue made from egg whites and a little sugar and lemon juice and brown slightly. POMPADOUR PUDDING. Bread crumbs, 2 ounces. Candied peel or preserved cherries, 2 ounces. Cream, 1-3 pint. Lemon sugar. Suet, 5 ounces. Nutmeg, a pinch. Flour, 1 ounce. Egg yolks, 4. Macaroons, 2 ounces. Seeded raisins, 2 ounces. Brandy, 1 glass. Bring the cream to a boil and pour it over the bread crumbs. Let cool and beat in the remaining ingredients in the order given. Pour into a mold and steam. Serve with a rich custard sauce flavored with orange juice. BANANA PUFF PUDDING. Flour, 1 cup. Baking powder, 1 teaspoon. Salt, a pinch. Eggs, 2. Milk, 1/2 cup. Bananas, 3. Brown sugar, 2-3 cup. Lemon, i/2. Sift flour, salt and baking powder, beat and add eggs, and milk to form a light batter. Peel, scrape and slice the bananas, squeeze the juice of the lemon over them and let stand 10 minutes. Pour the batter into a buttered baking dish then put in the fruit and sprinkle over the brown sugar. Bake in a moderate oven for V2 hour and serve plain or with sugar sauce, as desired. 104 DESSERTS. PRUNE AND APPLE PUDDING. Prunes, 1 pound. Nutmeg, y2 teaspoon. Sliced apples, 1 pound. Clove, i/£ teaspoon. Sugar, 4 tablespoons. Cinnamon, 1 teaspoon. Lemon, 1. Biscuit dough.

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