Quick Pudding

Ingredients

• 1 oz. Butter (creamed)
• a good pinch of Salt
• 1 dessertspoonful of Marmalade
• 1 Egg

Method

1. 1

   Thoroughly whisk the Egg, adding the Salt.

2. 2

   Gradually add the Quick Pudding Mixture; beating to a smooth batter.

3. 3

   Mix in the Creamed Butter and the Marmalade then spread in a small well-buttered pie dish.

4. 4

   Bake in a moderate oven for about 20 minutes.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 16. The excerpt below is the record exactly as published.

1 Egg, 1 oz. Butter (creamed), a good pinch of Salt, 1 dessertspoonful of Marmalade. MetTHop.—Thoroughly whisk the Egg, adding the Salt. Gradually add the “Quick” © Pudding Mixture; beating to a smooth batter. Mix in the Creamed Butter and the Marmalade then spread in a small well-buttered © pie dish. Bake in a moderate oven for about 20 minutes. | (Regulo Setting No. 5) (See Coloured Illustration on page 29). SULTANA OR CURRANT “QUICK” PUDDING. © INGREDIENTS.—1 packet of Green’s ‘Ouick’’ Pudding Mixture, 1 Egg, 1 oz. Butter (creamed), a good pinch of Salt, 2 ozs. of Sultanas ov Currants (soaked previously). METHOD.—Thoroughly whisk the Egg, adding the Salt. Gradually add 26 the “‘ Quick ’’ Pudding Mixture, beat to a smooth batter, and mix in the Creamed Butter. Well grease a small pie dish and put in the Sultanas or Currants as evenly as possible. Spread the Batter over and bake in a moder- ately hot oven for about 20 minutes. (Regulo Setting No. 5) HOW TO OBTAIN THE BEST RESULTS when making GREEN’S * CARMELLE ?. CARAMEL CREAM PUDDING TO BE SERVED COLD. The Illustrations below show how to prepare the Caramelized Sugar for lining the mould. 1.—Boil 1 oz. Sugar (1 2.—DO NOT STIR AT ANY tablespoonful or 10 lumps) and 1 to 2 tablespoonsful of water very briskly in a small saucepan until the liquid begins to thicken. 4.—Pour immediately but Slowly into a _ heat-resisting one-pint mould (or individual moulds). STAGE in the preparation of the Caramelized Sugar. 5.—Pour in such a way that the syrup is equally distributed on the lower sides and bottom of the receptacle used. This result will be obtained by turning the mould slowly round as shown above. 3.—When the Sugar starts to thicken, reduce heat a little and allow to continue boiling gently until it turns a rich brown colour. ‘«,, <i>. Ye. __& ¢ ¢ 2 —? aan 6.—Diagram showing how the Caramelized Sugar (dark portion). should appear in the mould in the form of clear brown toffee. The mould thus treated is then ready to receive the Cream made in accordance with the instructions below. (For details of Carmelle Moulds see Inside Back Cover.) To make a ONE PINT Caramel Cream. Empty the contents of a one pint packet of Green’s ‘Carmelle’ into a basin, then out of a pint of new milk, take three tablespoonsful and mix with the powder to a smooth consistency (a wooden spoon should be used). Boil the remainder of the milk, and when quite boiling pour into the basin, stirring well ; return to saucepan and allow to boil gently for 5 minutes (bubbling) stirring occasionally to prevent burning. Do not expect the Caramel Cream to thicken at this stage. Pour into the basin or mould previously lined with Caramelized Sugar (see above) and stand in a cool place for about 2} hours until set. When ready, turn out in the usual way, and a sufficient quantity of Caramelized Sugar will flow from the mould, in the form of a free running syrup. N.B.—If preferred, the one pint of Caramel Cream may be made in 6 small individual moulds, but in this case 2 ozs. of Sugar and 2 to 3 tablespoonsful of water must be used in order to prepare the necessary amount of Caramelized Sugar. This Preparation does not contain Cream or Eggs, and NO EGGS ARE REQUIRED WHEN MAKING UP THE CARAMEL CREAM. 27 Section IV . “TRIFLES, JELLIES, ete. How to ensure Success in“ turning out’? a GREEN'S “NEWSTYLE”’ JELLY. To assist in turning out the Jelly so that it may keep its shape, the following method should be adopted. Place the whole of the contents of the packet (that is the small Tablet and the Crystals) in a basin and pour on sufficient Hot Water (not boiling) to make one pintin all. Stir until the Tablet and Crystals are completely dissolved. Allow the Jelly to remain in the basin until it is cold and partly set, — then spoon into a well-wetted mould, and stand in a cold place for setting. MILK JELLY. INGREDIENTS.—l packet Green’s ‘« Newstyle’”’ Jelly, 4. pint Milk and about 4 pint of Waiter. MrtHop.—Place the whole of the contents of the packet (that is the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water (not boiling) to make } pint in all, taking care to stir until the Jelly is thoroughly dissolved. As soon as the Jelly is COLD, stir in the COLD Milk gradually. Spoon into a wetted mould and leave until set. In warm weather it is advisable to boil the Milk before using, but it must be allowed to become quite cool before adding to the cooled Jelly, otherwise it will curdle. TWO-COLOURED JELLY. Make a Raspberry, Strawberry or Vanilla Jelly in one basin, and stand aside to cool. Next make a Lemon, Orange or Pineapple Jelly in another basin, and stand that aside to cool. When the first Jelly made is quite cold and partly set (that is, when it has considerably thickened), spoon into a well wetted quart mould (or two pint moulds—placing half in each). When the second Jelly has become cool and reached the thickened state, spoon this on to the top of the first Jelly. Leave to set. JELLY SPONGE. Make a Jelly in the usual way in a basin. When the Jelly is quite cold and just beginning to set (in a syrupy state), add the White of one Egg (not whisked) and whisk all together thoroughly for about 10 minutes, or until it becomes quite frothy or spongy. (The most suitable utensil for this purpose is a Rotary Whisk as illustrated on the inside back cover). Stand in a cool place until set. out and serve. Cut FRUIT JELLY. Make a pint Jelly in the usual way in a basin. When quite cold and partly set, take a wetted mould and spoon in the Jelly, placing the Fruit in whatever position desired. Stand in a cool place until thoroughly set. EGG AND MILK JELLY. , ee INGREDIENTS.—1 Green’s ‘‘Newstyle” Jelly, 1 well-beaten Egg, rather less than 4-pint of cold Milk. MrtHop.—Place the whole of the contents of the packet (that is, the small Tablet and the Crystals) in a basin, pour on sufficient Hot Water to make half pint in all, taking care to stir until the Jelly is thoroughly dissolved. 28 As soon as it is cold, stir in the beaten Egg and sufficient Milk to make the whole quantity up to one pint. Spoon into a wetted mould and leave until set. In warm weather it is advisable to boil the Milk before using, but it must be allowed to become quite cool before adding to the Jelly, otherwise it will curdle. “BRYTONA” PUDDING APPLE FRITTERS “ QUICK” PUDDIN

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