Steamed Pudding Recipes - long (OOP) was Re: SC - Spotted Dick/Spotted Dog

[Lee-Gwen Booth]

- ----- Original Message -----
From: Olwen the Odd

> Oh gee, how about a sampling of names.  I would like not to work your
> fingers to the bone typing, on the other hand, it would be nice to get
some
> idea of the kinds of choices.

Well, the first book that came to hand is the "'Central' Cookery Book",
which has been used to teach cooking to high school children in Tasmania
(and, for all I know, the rest of Australia) for many years.  This book
(15th edition published in 1976) has a handful of recipes for steamed
puddings.  In theory, these should be very close to "never fail" recipes,
although I have not made any of them (although, I may have done the date
pudding -  certainly, I have made one like it.  My feeling is that the sugar
in the date recipe is excessive - I know that I have cut all the sugar out
of date pudding when I have made it).  I will type all of  these in since
there are so few of them.  Later, I will have a look through my older books
and post a collection of names and brief descriptions

College Pudding

1/2 c softened butter
12 c sugar
1 egg, lightly beaten
6 drops essence
1 1/4 c  white self raising  flour
pinch salt
1/2 c milk
3 tb jam, golden syrup, honey or treacle

1)  Grease pudding basin and spread in the bottom jam (or whatever).
2) Put saucepan of water on to steam.
3) Sift flour and salt.
4) Cream butter and sugar and then add egg, beating in well.
5) Add milk, essence and flour.
6) Pour into prepared basin with greased lid on top or greased paper or
foil.
7) Put into steamer over boiling water or in saucepan with about 4cm of
boiling water, cook steadily for 2 hours.
8) Serve with sweet, white sauce.
Serves 6

Variations:
Canary:  Add grated rind of 1 lemon to foundation mixture, leave out jam;
Chocolate: Take out 1 tb flour and add 2 tb cocoa to the flour, flavour with
vanilla, leave out jam;
Coconut:  Add 2 tb coconut to flour, flavour with lemon essence, add 1 tb
extra milk, leave out jam, serve with lemon sauce;
Rainbow:  Divide mixture into 3, colour 1 pink, another chocolate, and third
on leave plain, pour into basin alternating the colours;
Steamed Fruit: Add 3 tb any dried fruit instead of jam and mix through with
the flour.
NOTE: Pudding mixture may be cooked in individual dariol moulds or cups.
Lessen cooking time to 1 hour.

Sago Plum Pudding
4 tb sago, soaked overnight in 1 c milk
1/2 c chopped raisins
1/2 c soft breadcrumbs
1/2 c sugar
1 tsp bicarbonate of soda
1 tb melted butter

1) Grease pudding basin.
2) Put saucepan of water on to steam.
3) Mix all ingredients together
4) Pour into prepared basin with greased lid on top or greased paper or
foil.
5) Put into steamer over boiling water or in saucepan with about 4cm of
boiling water, cook steadily for 2 hours.
6) Serve with sweet, white sauce.
Serves 4-5

Southport Pudding

3 c loosely packed soft breadcrumbs
2 tsp baking powder
1 c castor sugar or firmly packed brown sugar
1/2 c chopped raisins or mixed peel or a combination of both
2 c peeled and chopped apple
2 eggs, beaten
1/2 c melted butter
1/2 c milk
2 tsp light brown sugar

1) Grease pudding basin and sprinkle with the 2 tsp brown sugar
2) Put saucepan of water on to steam.
3) Mix breadcrumbs, baking powder, sugar, raisins, peel and apple with eggs,
milk and melted butter and mix well.
4) Pour into prepared basin with greased lid on top or greased paper or
foil.
5) Put into steamer over boiling water or in saucepan with about 4cm of
boiling water, cook steadily for 2 - 2 1/2hours.
6) Serve with cornflour egg custard.
Serves 6 - 8

Steamed Date Pudding
1 c chopped dates
1 c milk
1/2 c sugar
3 tb butter
1 tsp bicarbonate of soda
1 c white self raising flour

1) Grease pudding basin.
2) Put saucepan of water on to steam.
3) Boil dates, milk, sugar and butter.
4) Stir in soda and stand a few minutes
5) Sift flour and add to date mixture
6) Pour into prepared basin with greased lid on top or greased paper or
foil.
7) Put into steamer over boiling water or in saucepan with about 4cm of
boiling water, cook steadily for 1/2 - 2 hours topping up with more boiling
water as needed
8) Serve with Lemon Sauce

Lemon Sauce
1 tb butter
1 tb sugar
2 tb cornflour
Grated rind and juice of 1 lemon
1 c water

1) Melt butter in a small saucepan.
2) Add sugar and mix will.
3) Blend cornflour and lemon juice and mix into the butter and sugar.
4) Add water and lemon rind and stir over moderate heat until boiling.
Serve immediately.

And there is where I leave it for tonight.  Tomorrow I will finish this
collection with Steamed Ginger Pudding, Urney Pudding, and Christmas
Pudding.  I can't finish it now - I had a long day with my daughter's High
School Orientation Day and a range of complicated 'phone calls following
that.  It is now 2:17 am and I ... need .... sleeeeeep!

Gwynydd