#7 Rhubarb Pudding Wash & peel the rhubarb, cut into inch pieces, stew until pulpy with a little juice. Sweeten & thicken with cornflour stirred smooth in cold water. Cool in moulds. Serve with sugar & cream. I really like unusual sounding recipes, especially those that have a sense of humor with them. These stuck […]
Category: A Trip through Britain with Puddings, late 1800’s through early 1900’s
From these cookbooks we get a trip around the United Kingdom through the pudding recipes found in them. There are all kinds of them listed; 37 different puddings in the first book and 57 in the second one. I will list them once a month so you can enjoy trying them out one at a time. In England a “Pudding” is not always what we in the US would call a “Pudding”. Today if I say pudding, we think of things like the Jell-O pudding cups you can get in the store or the powdered stuff you can get in boxes. In Great Britain, it is often what ever is for dessert that day, in their media shows you will quite often hear someone asking “What is for Pudding today?” meaning what are they having for dessert.
But we also get the lovely and famous “Christmas Plumb Pudding”; that is only a small part in the family of “Puddings”. They go back into history, it would be difficult to pinpoint where they originally came from, the boiled pudding can be seen in all kinds of cook books going back to the Romans and all throughout the history of Great Britain and Europe.
#6 Turkish Fig Pudding Ingredients. 1 lb. of best figs finely chopped, 1 lb. breadcrumbs, ½ lb. suet finely shred, ¼ lb. moist sugar, 2 oz. candied peel, 1 oz. ground almonds, ½ a nutmeg grated, 3 well beaten eggs. Mode. Boil or steam for 2 ½ hours & serve with sweet sauce. Candied Peel […]
#5 The Lumberman’s X-mas Pudding Ingredients. ¼ lb. beef suet, ¼ lb. flour, ¼ lb. bread crumbs, 6 oz. currants, 6 oz raisins, 2 tablespoons demerara sugar, a tablespoonful of treacle, ¼ lb. mashed carrot, ¼ lb. mashed potato, 1 oz. each of candied orange & citron peel, the grated juice and rind of 1 […]
Ingredients. 1 ¼ lbs. flour, ¾ lb. breadcrumbs, ¾ lb. suet, ¾ lb. raisins, ½ lb. currants, ½ lb. sugar, 2 oz candied peel, 3 eggs, ½ pint milk, a pinch of salt. Method. Prepare the ingredients in the usual way; stone raisins etc. and thoroughly mix the dry articles before adding the beaten eggs […]
#3 Exeter Pudding Ingredients: – 16 tablespoons bread crumbs, 8 (?) oz sago, six oz suet, 4 oz sugar, a pinch of salt, ½ a lemon, rind grated, 2 or 3 well beaten eggs, 2 oz dissolved butter, a little milk, ½ doz. penny sponge cakes, a few wafers. Sauce – Melted red currant jelly […]
I really like unusual sounding recipes, especially those that have a sense of humor with them. These stuck out to me in this book from Highbridge, Somerset in the UK during 1898 through 1911. It is the first recipe in this book, “Old Lady Biscuits”, that just sets the whole thing as a fun read, […]
I really like unusual sounding recipes, especially those that have a sense of humor with them. These stuck out to me in this book from Highbridge, Somerset in the UK during 1898 through 1911. It is the first recipe in this book, “Old Lady Biscuits”, that just sets the whole thing as a fun read, […]