SC - Clotted Cream taste test

[lilinah@earthlink.net]

Here, as promised, is the second instalment of the pudding recipes:

Steamed Ginger Pudding
1/2 c butter
1/2 c sugar
1 egg, lightly beaten
1 1/4 c flour
pinch salt
1 tsp ground ginger
1 tsp bicarbonate of soda
1 tb treacle or golden syrup
3 tb milk

1)  Grease pudding basin.
2) Put saucepan of water on to steam.
3) Sift dry ingredients.
4) Cream butter and sugar.
5) Add egg and treacle or golden syrup.   Beat well.
6) Blend in flour and milk alternately.
7) Place in basin and cover.  Steam1 1/2 hours.
8) Serve with sweet brown sauce.
Serves 5-6

Sweet Brown Sauce (from previous, non-metric, edition)
Sweet white sauce (no quantity given)
1/2 tsp ginger
1/4 tsp browning (Parisian - ??? spelling - essence?)
1 tsp golden syrup
6 drops vanilla

1) Make sweet white sauce and add all the other ingredients.

Urney Pudding
1/2 c butter
1/2 c sugar
1 egg, lightly beaten
6 drops essence
1/2 c milk
1 1/4 c flour
pinch salt
1 tsp bicarbonate of soda
3 tb jam

1) Grease pudding basin.
2) Put saucepan of water on to steam.
3) Sift dry ingredients.
4) Cream butter and sugar.
5) Add egg, beating in well.
6) Fold in flour, milk, essence, and jam.
7) Pour into prepared basin with greased lid on top or greased paper or
foil.
7) Put into steamer over boiling water or in a saucepan with about 4cm of
boiling water.   Cook steadily for 2 hours.
8) Serve with jam sauce.  Marmalade may be used instead of jam.
Serves 6

Jam or Marmalade Sauce
1 tb arrowroot
1 c water
1 tb sugar
1 tsp butter
3 tb jam or marmalade
grated rind and juice of 1/2 lemon

1) Mix arrowroot and sugar with half of water.
2) Put rest of water and butter on to boil.
3) Stir in arrowroot and sugar, stir until boiling.
4) Simmer 1/2 minute then add lemon juice, rind and jam.

Christmas Pudding
250 g butter
250 g light brown sugar
5 large eggs, beaten
250 g currants
250 g sultanas
250 g raisins
250 g dates
125 g mixed peel
125 g almonds, blanched and chopped
1 lemon, rind grated and juice
250 g soft white breadcrumbs
250 g flour
2 tsp each of nutmeg, spice (pimento?), and cinnamon
1 tsp ground ginger
1/2 tsp salt
3 tsp bicarbonate of soda
4 tb brandy or rum

1) Prepare boiler or large saucepan for cooking either 1 very large pudding
or 2 medium ones.
2) Prepare fruit, cutting with scissors if necessary.
3) Sift all dry ingredients.
4) Cream butter and sugar and then add eggs gradually.
5 Mix in fruit, flour and breadcrumbs.
6) Stir in lemon rind and juice  and then brandy or rum.
7) Tie in scalded, floured cloth and boil 1 large pudding 6 hours, or two
medium ones for 5 hours.  Put 1/2 cut lemon into water with pudding - this
prevents butter boiling out during cooking.
8) Serve with chosen sauce.

and now for something completely different (in as much as it isn't a steamed
pudding):

Lemon Sago
1/2 c sago
2 c water
grated rind and juice of 1 lemon
1 tb treacle or golden syrup
1/3 c firmly packed brown sugar
pinch salt

1) Wash sago and put into saucepan with salt and water.
2) Stir till boiling and cook gently until sago is clear, stirring
occasionally.
3) Add all other ingredients and stir together.
4) Pour into a serving dish.
5) Serve with custard or cream.

Enjoy,

Gwynydd