Puddings

Glazed Steamed Jam Puddings

Ingredients

125g butter at room temperature

½ cup caster sugar

2 eggs

1 teaspoon vanilla essence

1 ½ cups self raising flour, sifted

¼ cup milk

250g jar of orange marmalade

Method

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla, lightly fold in flour and milk.

Divide marmalade between 6 x ½ cup well greased dariole moulds. Spoon pudding mixture over marmalade.

Place pudding into a baking dish. Add enough boiling water to come halfway up the sides of moulds. Cover dish with baking paper and foil, pressing tightly around edges to seal.

Bake in a slow oven (150C) (280F) for 35 to 40 minutes or until cooked. Unmould onto serving plates. Serve with whipped cream.

Steamed Pudding

From an old CWA cookbook

Ingredients

2 tablespoons butter

1 cup milk

2 tablespoons sugar

2 cups mixed fruit

pinch of salt

1 teaspoon bicarbonate of soda

1 cup self raising flour

Method

Place the first five ingredients into a saucepan and boil for 3 minutes Remove from heat. Add the bicarbonate of soda and the flour and mix well. Pour into a greased pudding basin, cover, and steam for 2 hours.

Leek Bread Pudding

Ingredients

2 cup leeks, sliced thickly, white part only

salt ?and pepper

4 tablespoons butter

12 cups white sandwich loaf, cut into 2cm cubes

1 tablespoon finely chopped chives

1 teaspoon thyme leaves

3 large eggs

3 cups milk

3 cups heavy cream

grated nutmeg

1 cup gruyere cheese, grated

Method

Preheat the oven to 180C.

Place leeks in a pan with 1 tablespoon of the butter and cook until soft. Stir in the remainder of the, ?and season with pepper. Cover the pan and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 ?minutes.

Meanwhile spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and ?pale gold. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a ?generous pinch of salt, pepper to taste, and a pinch of nutmeg.

Sprinkle ¼ cup of the cheese in the bottom of a 20 x 22cm baking pan. Spread half the leeks and croutons in the pan and sprinkle with another ¼ ?cup cheese. Scatter the remaining leeks and croutons over and top with another ¼ cup cheese. Pour in enough of the mixture to cover the bread ?and press gently. Allow to soak for about 15 minutes.

Add the remaining mixture, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining ¼ cup cheese on top and sprinkle with salt.

Bake for 1 ½ hours, or until the pudding feels set and the top is brown and bubbling.

Sticky Date Pudding

Ingredients

1 cup flour

1 cup sugar

1 teaspoon bicarbonate of soda

1 teaspoon mixed spice

1 cup mixed fruit

1 tablespoon butter, melted

1 cup hot milk

1 teaspoon vanilla

1 egg

Sauce

2 teaspoons golden syrup

1 tablespoon sugar

60g butter

¾ cup boiling water

¼ cup brandy

Method

Mix dry ingredients and fruit, and mix in milk, egg, and melted butter. Mix well and spoon into a greased pudding basin.

Cover and steam for 2 hours

To serve: mix sauce ingredients and heat in a small saucepan and pour over pudding.

Half Hour Pudding

Ingredients

2 eggs

¼ cup sugar

¼ cup milk

1 cup sultanas

1 teaspoon baking powder

1 cup self raising flour, sifted

¼ teaspoon salt

2 tablespoons melted butter

Method

Beat eggs and sugar until creamy. Add milk, flour, salt, baking powder, and butter.

Steam in a pudding basin for 30 minutes.

Fruit Pudding

Ingredients

2 tablespoons butter

1 cup milk

2 tablespoons sugar

2 cups mixed fruit

pinch of salt

1 teaspoon bi-carb soda

1 cup self raising flour

Method

Place all ingredients, except soda and flour, into a saucepan and simmer for three minutes. Add soda and flour and stir to combine.

Pour into greased pudding basin. Cover and steam for 2 hours.

Easy Boiled Fruit Pudding

There are no eggs, butter, or sugar in this recipe yet it is one of the best tasting we have found. It is from a recipe collection dated 1902.

Ingredients

2 large cups fresh breadcrumbs.

2 cups mixed fruit.

1 cup milk.

teaspoon carb soda

lemon juice

either one large or two small mashed bananas

Method

Mix ingredients and steam for 2 hours

Christmas Pudding

Ingredients

3 cups plain flour
1 carrot, grated
1 teaspoon mixed spice
1 granny smith apple, grated
½ teaspoon grated nutmeg
1 cup firmly packed brown sugar
225g butter
225g almonds
450g sultanas
6 eggs
450g currants
2 teaspoons lemon juice
450g raisins
½ cup brandy
grated rind of 2 oranges

Method

Sift flour and spices into a large bowl and rub in butter with fingertips.
Add dried fruit, carrot, orange rind, apple, sugar, and almonds.

Beat eggs with lemon juice and stir into dry ingredients alternately with the brandy.

One metre heavy calico: boil for a second or two and lay flat. Sprinkle liberally with plain flour and rub in well. Place cloth in bowl and fill with mixture.

Bring the four corners of the cloth together leaving 5 cm space above level of mixture (to allow for swelling), and tie very firmly with string. Wind string around cloth until it is quite secure – a bit of extra flour above the knot will help to prevent water getting into the pudding (not a complete disaster, but undesirable).

Place a plate in the base of the boiler and lower pudding into the boiling water – the water should cover at least three quarters of the pudding. Boil steadily for 6 (six) hours, adding more boiling water as necessary.

Take pudding out of water and hang immediately in an airy place where it can dry completely. If the pudding is not dry it will not keep well and will be prone to mildew.

Store in a dry place. If weather is extremely humid, store the pudding in the refrigerator.

Remove pudding from cloth the next day and wrap in a new cloth if desired.

Chocolate Self Saucing Pudding

Ingredients

½ cup self raising flour

¼ teaspoon salt

90g sugar

1 tablespoon cocoa

2 tablespoons milk

1 tablespoon melted butter

Sauce

½ cup sugar

¼ cup grated dark chocolate

200ml hot water

Method

Sift dry ingredients into a bowl and stir in melted butter and milk.

Grease a small casserole dish and place sauce ingredients and stir and spread evenly across bottom.

Carefully spread cake mixture over sauce mixture.

Bake 40 minutes at 180C. Test with a skewer for doneness.

Chocolate Fruit Pudding

Ingredients

1 cup plain flour

1 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

1 tablespoon cocoa

1 cup mixed fruit

¼ cup walnuts

½ cup milk

Sauce

2 teaspoons golden syrup

1 tablespoon sugar

60g butter

¾ cup boiling water

¼ cup brandy

Method

Mix all ingredients together except milk. Add milk gradually to form a soft dough. Place into a greased pudding basin.

Combine sauce ingredients and pour over dough.

Steam for 45 minutes.

Bread and Butter Pudding

Ingredients

1 french stick or white bread

3 tablespoons butter

4 eggs

4 egg yolks

¾ cup caster sugar

600ml thickened cream

2 tsp vanilla essence

1½ tablespoons smooth apricot jam

50g sultanas

5g cinnamon

Method

Cut french stick into 2cm slices and butter each one. Arrange overlapping in an ovenproof dish. Blend eggs and yolk with sugar until sugar is dissolved.

Pour cream over egg mixture and combine. Pour egg and cream mixture over the buttered french sticks, sprinkle with cinnamon and sultanas. Place in fridge. Overnight is good.

Place oven dish in a large baking pan and add water to half the height of the oven dish.

Bake at 160C for about 30 minutes or until top is brown.

Place apricot jam in a small saucepan and 1tbs water and heat. Brush top of pudding before serving.

Sago Plum Pudding

Ingredients

6 tablespoons sago, soaked in 1½ cups milk
¾ cup sugar
1½ cups fresh breadcrumbs
2½ tablespoons melted butter
1½ cup raisins
¾ cup sultanas
1½ teaspoons bicarbonate of soda in 1 tablespoon boiling water

Method

Mix all ingredients together. If mixture is too dry, add a little milk. Spoon into a pudding basin, cover and steam for 3 hours.

Remove pudding from pudding basin while it is still warm. Allow pudding to cool completely. Store in refrigerator.