Ration Recipes. (Some Sweet Puddings)

puddings

Steamed and Boiled Puddings

[Sufficient for 4 persons]

  • Basic Recipe
  • 8 oz. Flour
  • 2 oz. Sugar
  • 2 oz. Fat
  • 1 Dried egg (optional)
  • 1 Teaspoon baking powder
  • Salt
  • Water or milk to mix

Beat the fat and sugar until white and creamy, and then add the flour mixed with baking powder, salt and reconstituted egg alternately. Add enough milk to make the mix a dropping consistency. If no egg is used, mix with the milk alone. Add fruit or flavouring. Place in a greased basin cover with greased paper and steam for 1½ to 2 hours.

Basic Recipe Using Raw Grated Potato

[to replace half the fat]

  • 8 oz. Flour
  • 2 oz. Sugar
  • 1 oz. Fat
  • 1 oz. Raw grated potato
  • 1 Teaspoon baking powder
  • Pinch of salt
  • Water to mix

Rub the fat into the flour, add salt and baking powder. Stir in the grated raw potato, and mix to a moist consistency with water or milk, add fruit or flouring. Place in a greased basin and steam for 1 ½ – 2 hours.
Note – By omitting the sugar and flavouring, this mixture can be used as a suet crust with a variety of fruit or meat fillings. Suitable Flavourings for use with basic recipes: –

  1. Black coffee or coffee essence.
  2. Syrup and ginger.
  3. Leave the pudding mixture plain and put jam or syrup or marmalade at the bottom of the basin.
  4. Add 2- 4 oz. dried fruit.
  5. 1 oz. cocoa and a few drops of vanilla essence and a little more sugar.
  6. Serve with a sweet sauce, flavoured with one of the above.

Prune Sponge

  • 8 oz. Flour
  • 1 oz. Fat
  • 1 tablespoon syrup
  • ½ teaspoon mixed spice
  • ½ teaspoon nutmeg
  • ½ teaspoon bicarbonate of soda
  • Salt
  • Water or milk to mix
  • 8-12 prunes

Rub the fat into the dry ingredients and mix to a soft consistency with syrup and milk or water. Place the soaked stoned prunes in the bottom of a greased basin, and pile the pudding mixture on top. Cover with a greased paper and steam for 1 ½-2 hours. Use the prune juice thickened with cornflour or custard powder as a sauce.

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