Walnut Pudding

Ingredients

• 8 oz. Cakeoma
• 2 oz. margarine
• 2 oz. chopped walnuts
• 4 oz. chopped dates
• | egg
• About 5 tablespoons milk

Method

1. 1

   Rub the margarine into the Cakeoma and add the remaining ingredients to give a soft dropping consistency.

2. 2

   Beat well, and steam for about 2 hours.

3. 3

   Serve with a sauce.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 11. The excerpt below is the record exactly as published.

| egg) 1-2 tablespoons milk 2 tablespoons syrup Sieve the Cakeoma, rub in the margarine and add the apple and ginger. Mix with the beaten egg yolks and the warmed milk and syrup to a stiff consistency, and steam for 2-24 hours. APPLE AND CURRANT PUDDING 3 oz. suet 2 medium-sized cooking apples, chopped 2 oz. currants 8 oz. Cakeoma A pinch of salt Grated rind and juice of 1 lemon 1 egg About I-2 tablespoons milk Mix the suet, apples and currants with the sieved Cakeoma and salt. Add the lemon rind and juice, the beaten egg, and sufficient milk to give a stiff consistency. Steam for about 2—24 hours, and serve with a Sweet Sauce. MINCEMEAT PUDDING 3 oz. shredded suet 8 oz. Cakeoma A pinch of salt 6 OZ. mincemeat + pint milk (approx.) Mix the suet with the sieved Cakeoma and salt, add the mince- meat and stir in sufficient milk to make a stiff paste. Boil or steam for about 24 hours. Serve with a sweet sauce. ETHEREAL PUDDING 4 oz. suet 8 oz. Cakeoma A pinch of salt 2-3 eggs 1-2 tablespoons milk if necessary OZ. raisins oz. Currants oz. chopped candied peel —3 tablespoons apricot jam Add the suet to the sieved Nowe WN NY Ethereal Pudding Cakeoma and salt. Beat the eggs and add to the dry ingredients, with sufficient milk to give a stiff con- sistency. Put the prepared fruit and peel into the bottom of a well- greased pudding basin, and place half the mixture on top.. Spread with apricot jam, then fill up with the remaining mixture. Steam for about 2 hours, and serve with a sauce. BAKED APPLE PUDDING 3-4 medium-sized apples 1-2 oz. sugar A little grated nutmeg 2 oz. margarine 8 oz. Cakeoma | egg 2-3 tablespoons milk Stew the apples in the sugar and flavour with grated nutmeg. There should be sufficient apple to cover the bottom of a pie dish to a depth of about 1 inch. Rub the margarine into the sieved Cakeoma and mix with the egg and sufficient milk to give a soft dropping consistency. Put this mixture. On, top wot tie apples while they are still hot, and bake in a moderately hot oven [30] (400° F.) for 30-40 minutes. Sprinkle with sugar before serving. ORANGE PUDDING 3 oz. margarine 8 oz. Cakeoma Grated rind of 2 oranges 2 eggs 2 tablespoons orange juice Rub the margarine into the sieved Cakeoma. Add the grated orange rind and stir in the well beaten eggs and the orange juice, then steam for about 2 hours. Serve with orange or a sweet sauce. MARLBOROUGH PUDDING 2 OZ; suet 4 oz. chopped dates 8 oz. Cakeoma A pinch of salt l egg 1 dessertspoon syrup 3—4 tablespoons milk Mix the suet and dates with the sieved Cakeoma and salt. Beat the egg, warm the syrup with a little milk, and add to give a stiff con- sistency. Steam for about 24 hours. Serve with Cakeoma custard.. Orange Puddine ef: BELOW: Baked Apple Pudding COFFEE DATE SPONGE 8 oz. Cakeoma 2 oz. margarine | egg About 3 tablespoons milk 2-4 teaspoons coffee essence 3 oz. chopped dates Sieve the Cakeoma, rub in the margarine, beat in the egg and mix with the milk to make a soft dropping consistency, beating well. Divide the mixture into two and add the coffee essence to one half. Arrange the mixture in_ layers, sprinkling the dates in between, and steam for about 14 hours. GOOSEBERRY PUDDING | Ib. Cakeoma 4 oz. margarine 2 eggs Water, if necessary 1-14 lb. gooseberries (stewed if hard) 3 tablespoons sugar Sieve the Cakeoma and rub in the margarine. Mix with the beaten eggs (and water if necessary) to a stiff consistency. Knead, roll out, and line a basin with the pastry, ~ for about 30 minutes. reserving a third for the top. Fill with the gooseberries and sprinkle with the sugar. Cover with the remaining pastry and steam for about 14-2 hours, or bake in a pie dish in a moderate oven (375° F.) Serve with a sauce. COMMODORE PUDDING oz. margarine eggs oz. Cakeoma pint milk Melt the margarine, beat and stir in the eggs, then add the sieved Cakeoma gradually, and mix well. Stir in the milk gradually. Half-fill a greased soufilé dish, and bake in a moderately hot oven (400° F.) for 4-3 hour. Serve at once. COFFEE PUDDING 3 oz. margarine 8 oz. Cakeoma I egg About 1-2 tablespoons milk 2 tablespoons coffee essence Rub the margarine into the sieved Cakeoma. Add the beaten egg and the milk, with the coffee NRF NN bY Gooseberry Pudding Steamed Cup Puddings essence dissolved in it; the mixture should be of a soft dropping con- sistency. Beat well, and steam for about 2 hours. Serve with a sauce. Alternatively, this pudding may be baked in a moderate oven (375° F.) for about 40-50 minutes. STEAMED CUP PUDDINGS 2 oz. margarine 8 oz. Cakeoma 2 eggs 1-2 tablespoons milk 4-5 tablespoons jam Sugar Rub the margarine into the sieved Cakeoma. Mix with the beaten eggs and milk to a soft dropping consistency, and - beat well. Fill individual cups or moulds with alternate spoonfuls of the mixture and the jam, and steam for about # hour. Turn out, dust with sugar, and serve with a sauce. FRUIT CRUMBLE 1 Ib. apples or other fruit 1-2 oz. sugar A little water 24 oz. margarine 8 oz. Cakeoma Slice the fruit and lay <it mr a pie dish with the sugar and a very little water. Rub the margarine very finely into the sieved Cakeoma, mix well, and sprinkle thickly over the fruit. Bake in a moderately hot oven (400° F.) for about 20-30 minutes, until the fruit is tender. WALNUT PUDDING 8 oz. Cakeoma 2 oz. margarine 2 oz. chopped walnuts 4 oz. chopped dates I egg About 5 tablespoons milk

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