Steamed Fruit Pudding

Ingredients

• 12 oz. flour
• 4 oz. chopped suet
• 2 teaspoonfuls baking powder unless self-raising flour is used
• 2 lb. apples
• 4 oz. brown sugar

Method

1. 1

   Grease the basin and line with some of the sugar.

2. 2

   Make the pastry of elastic consistency.

3. 3

   Line basin with about 1/3 of the pastry, put in the apple, sugar, and some water.

4. 4

   Moisten edge of basin and cover with remainder of pastry.

5. 5

   Cover with greased paper and steam for 24 hours or boil for 2 hours.

Nutrition per serving

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 7. The excerpt below is the record exactly as published.

teaspoonfuls baking 80 I ie unless self-ratsing flour is used 4 oz. suet, chopped Water to mix 2 tablespoonfuls treacle 1. Put the treacle in the bottom of a greased basin. 2. SN QHOm fw YN Mix the dry ingredients to a thick batter with the water. Pour on to the treacle in the basin and steam for 2 or 3 hours. COTTAGE SOUP 3 1b. potatoes . I og. margarine 4 1b. onions I og. flour 3 Ib. carrots 4 pt. milk Outside stalks of celery, if posstble 2 02. cheese 14 pt. water (use the potato water) . Cut up the vegetables. Fry them lightly in the margarine. . Add enough of 1} pt. of water to cover, and cook until tender. . Beat the thick vegetable mixture. . Add the remaining water and make up the liquid to 1} pt. if it has boiled away. . Cream the flour with the milk, add to soup and stir until it boils. Boil 10 minutes. . Add grated cheese, pepper and salt and serve. . Chopped parsley or shredded lettuce can be added just before serving. [ 13] FF WwN wm b&w Nn = uw N ~- RECIPES FOR WEEK I WEDNESDAY BEEF COLLOPS 1 lb. minced beef (raw) I oz. flour + pt. water 4 02. onion Pepper and salt 2 slices bread toasted I oz. dripping Parsley . Cut the onion into thin slices and fry in the dripping to a nice brown colour. . Add the flour and then the minced meat. Stir over heat for a few minutes. Add water and simmer. . Cook very gently for about 30 minutes. Stir occasionally, and add more water if necessary. . Season well. Serve on toast cut into pieces and garnish with thin strips of toast. * Potatoes—3 /b. steamed in the skins . Scrub potatoes and cut a ribbon of peel from each. Steam for about 40 minutes over the boiling rice. _ BOILED RICE AND TREACLE 4 Ib. rice . Put the washed rice into a greased basin. Cover with water. . Tie a cloth over the basin and drop it into boiling water—the water must cover the basin. Cook for 1} hours. . When cooked the rice should turn out like a mould. Serve treacle with it. GRILLED HERRINGS . Clean and bone 4 herrings, or they may be left unboned. . Grease a tin by melting 1 oz. margarine in it. - Dip the outside of the herrings into the fat and toast them, get side uppermost, for a short time. . Turn them quickly and continue toasting them until done (about 6 or 8 minutes altogether). . When turned the herrings should be basted with the liquor and just at the end, if parsley is sprinkled over the herrings and they are basted once more, they will be very tasty. ‘They could be done in the oven. THURSDAY SAUSAGE IN BATTER 4 1b. sausage I egg 6 oz. flour Salt and pepper ¢ pt. water I oz. dripping 4 pt. mnik . Skin the sausages and roll them into 12 portions. Lay these in the tin with the dripping. Put into the oven to melt the dripping when batter is ready. . Put the flour and salt into a basin, drop in the egg and half the liquid. . Stir in the flour and beat very well, and add remaining liquid. . Stand for $ hour. Pour the batter over the sausages and bake for about ? hour. Carrots—z Jb. . Prepare and cut them into strips or rounds. Put into a stew jar with 1 oz. margarine and a little water. . Bake until tender. Stir them over occasionally. Sprinkle with chopped parsley when cooked, and season. Potatoes—3 /b. Gravy—(see recipe for Wednesday, Week I.) APPLE AND SAGO PUDDING 6 medium-sized apples 13 pt. water 3 02. sago or tapioca Spice 2 0g. sugar . Peel the apples. ‘Take out the cores and fill the cavity with sugar and a little spice. Pack closely, into a dish. . Wash sago and cook in water until transparent. Pour over apples and bake in moderate oven until apples are soft. SAVOURY BEANS 12 oz. haricot beans washed and spoked Salt and pepper _ I onion 4 02. tomato I oz. dripping or margarine 2 oz. slice of bacon 1 tablespoonful treacle . Soak the beans for 24 hours. . Put into a jar with onion, fat, treacle, and just enough water to cover. . Cook very gently for 4 hours covered closely, in the oven or on the stove. . Add skinned tomatoes, bacon in small pieces, and seasoning $ hour before serving; or the bacon can be placed on top of the beans and browned. li mewn WMmPrwnd in-RkPWN Bw Nw N 4 RECIPES FOR WEEK Ii FRIDAY HOT POT 1 1b. breast mutton 4 lb. onions Little dripping 2 1b. potatoes Pepper and salt Water Cut the mutton and vegetables into pieces. . Arrange in a pie dish layers of meat, potato, onion and seasoning. Add water. . Arrange nice pieces of potato on the top. . Cover closely with greased paper and cook for 1} hours in the oven. . Take off the cover. Grease the potatoes with dripping and bake until brown. Swedes—3 /b. Pare and steam over the pudding. STEAMED FRUIT PUDDING 12 oz. flour 4 oz. chopped suet 2 teaspoonfuls baking powder unless 2 lb. apples self-raising flour is used 4 oz. brown sugar

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