COOKLORE


Traditional Puddings



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English Plum Pudding





1918



Soak 1 pound of stale bread in 1 pint of hot milk and, when soft, add 1/2 pounds sugar, 1 pound raisins and 1 pound currants, all well floured. Then add 1/4 pound chopped citron, 1 pound of fine ground beef suet. To this mixture add 1 whole nutmeg grated and 1 large tablespoonful of powdered cinnamon, cloves and mace. Add 1/2 teaspoonful of salt and 1 gill each of wine and brandy. Beat in the yolks of 8 eggs, then the frothed whites of the eggs. Wet a large pudding cloth and sprinkle the inside liberally with flour. Pour in the pudding. Tie up loosely, leaving room for swelling, and boil five hours. When done, pack the pudding away in airtight tins, wrapped in waxed paper, and allow to ripen until Christmas. On the day of serving, steam the pudding 1 hour to heat and moisten it, and serve with brandy sauce.



Blue Grass Pudding





1928



1/2 cup molasses

1/2 cup sour cream

1/2 tsp baking soda

1/2 cup beef suet

2 cups flour

1 cup raisins

1/4 cup citron

2 cups chopped apples

1/2 tsp nutmeg

1 tsp cinnamon, or spices to taste


Mix molasses, sour cream, and soda and let it foam. Add suet, flour, raisins, citron (dredged in flour), apples and spices. Grease mold well and let it steam 3 hours. Leave room for swelling. This quantity makes two puddings. Serve with sauce.



Snow Pudding





1930



Sift together 2 cups flour, 2 Tbsp baking powder, pinch of salt, and 2/3 cup sugar. Work in 1/4 cup butter and 1/3 cup milk, the fold in whites of 2 eggs beaten stiff. Steam 1 hour in greased cups in 350-degree oven. Do not fill cups full, for the dough uses considerable.


Sauce: Into a double boiler put 1 cup sugar, 2 Tbsp cornstarch, 3 Tbsp butter, rind of 1 orange and 1 lemon, juice of 1 large lemon, 1 cup of orange juice, yolks of 2 eggs and 1 cup of boiling water. Cook until clear.



Chocolate Bread Pudding





1937



1 cup stale bread

1 pint hot milk

2 squares chocolate

1 quarter cup sugar

1/4 tsp salt

2 eggs

1/2 tsp vanilla


Pour milk over bread, let stand half an hour. Add eggs beaten with sugar, salt, and chocolate melted over hot water. Set dish in a pan of hot water in moderate oven (350 degrees) until firm. Serve with whipped cream.



New England Pudding





1930



1 pint bread crumbs

1 cup boiling water poured over crumbs to soften them

1 cup molasses

1 cup raisins

1 cup currants

1 egg

1 cup flour to dredge fruit

1 tsp baking soda in 1 cup of boiling water

1 Tbsp melted butter

1 package nonesuch mince meat.


Mix together and turn into well-buttered molds and steam for 2 hours.


Sauce:

1/2 cup butter well creamed, add 2 cups of sugar, cream well. Then add the yolks of 2 eggs. Cream well. Beat 2 whites dry, and add to mixture creaming well again. Flavor to taste. Set in cool place until ready to serve. The more it is creamed, the better it is.



Figgy Pudding





1950



2 1/4 cups sifted enriched flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1 1/2 cups buttermilk

1 cup ground suet

1 cup molasses

1 cup figs, chopped

3/4 cup rolled oats (quick or old fashioned, uncooked)

1/2 cup chopped nutmeats


Sift together flour, baking soda, salt, and spices. Add buttermilk, suet, molasses, figs, rolled oats and nutmeats to dry ingredients, mixing lightly until combined. Fill 1 1/2 quart mold 3/4 full; cover tightly with waxed paper. Place in steamer, cover and steam 3 hours. Serve warm with hard sauce.



Festive Date-Nut Pudding





1958



3 eggs

1 cup sugar

1/2 cup flour

1 tsp baking powder

1/4 tsp soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 cup crushed

Graham crackers

8 oz chopped dates

1 cup chopped nuts


Beat eggs and gradually add sugar. Sift in dry ingredients and stir into egg mixture. Add crackers and fold in dates and nuts. Bake in a 1-quart greased ring mold for about 50 minutes. Serve with brandy sauce.