Steamed Fig Pudding

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Ingredients

  • 2 c. all-purpose flour

  • 1/3c. light molasses

  • 1 tsp. baking soda

  • 1/4 c. marmalade

  • 1/2 tsp. salt

  • 1/2 c. milk

  • 1 1/2 tsp. pumpkin pie spice

  • 6 oz. dried figs, chopped

  • 1/4 c. melted margarine

  • 1/3 c. raisins

Method

  1. Lightly grease pudding mold with a tightly fitting cover.

  2. Sift together flour, baking soda, salt, and spice.

  3. In a large bowl, combine margarine, molasses, marmalade, and milk. Stir in flour mixture, then figs and raisins. Mix well. Tum into mold and cover tightly.

  4. Steam 2 1/4 to 2 1/2 hours.

Notes

  • Good served with custard.

Courtesy of Marion Suchy, House of Lancaster Cookery Book, 1986

Queen Victoria's Favorite Pudding

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Ingredients

  • 8 oz. shredded suet

  • Grated rind of 1 lemon

  • 12 oz. bread crumbs

  • 3 beaten eggs

  • 4 oz. fine white sugar

  • 4 oz. currants

  • 1/2 pt. cream

Method

  1. Mix all ingredients together in order given.

  2. Beat well with a spoon for 5 minutes.

  3. Fill 6 small baking bowls 3/4 full or 1 large bowl, 2/3 full after greasing well.

  4. Place it on a baking sheet and bake in a 400 F. oven for 20 minutes for small bowls and 30 minutes for a large bowl.

Courtesy of Dorothy Moss, House of Lancaster Cookery Book, 1986

Queen Of Pudding

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Ingredients

  • 1 1/2 c. soft bread crumbs

  • 3/4 c. sugar

  • 2 c. milk

  • Grated rind of large lemon

  • 3 Tbsp. butter or margarine

  • 3 Tbsp. raspberry jam

  • 2 egg yolks

  • 3 egg whites

Method

  1. Sprinkle the bread crumbs evenly in a 1 1/2-quart casserole.

  2. Heat milk and butter to just warm.

  3. Beat egg yolks with half of the sugar.

  4. Add the lemon rind and pour on the warmed milk.

  5. Pour this custard over bread crumbs and bake in preheated 350 F. oven for 25 minutes or until just set.

  6. Warm jam; spread over the pudding.

  7. Whisk egg whites until stiff.

  8. Fold in rest of sugar.

  9. Pile meringue on top of jam.

  10. Return to oven for 10 to 15 minutes until meringue is crisp and brown.

Notes

  • Can serve hot or cold.

Courtesy of Celia Esmonde, House of Lancaster Cookery Book, 1986

Durgin Park Indian Pudding

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Ingredients

  • 1 c. yellow corn meal

  • 1/4 tsp. salt

  • 1/2 c. molasses (light)

  • 1/4 tsp. baking soda

  • 1/2 c. sugar

  • 2 eggs

  • 1/4 c. butter or margarine

  • 1 1/2 qt. hot milk

Method

  1. Mix all ingredients with 1/2 of hot milk and bake in very hot oven until it boils.

  2. Stir well and add the remaining hot milk.

  3. Bake in slow oven for 5 hours or more.

  4. Bake in greased dish and stir down at intervals.

Notes

  • The secret of this recipe lies in very slow cooking.

  • Top with vanilla ice cream.

Courtesy of Candy Lee Metz Beal, House of Lancaster Cookery Book, 1986

Speech House "Forest Of Dean" Pudding

For a printable version of this recipe, click here.

Serves 4 to 6.

Ingredients

  • 2 Tbsp. plus 1/4 lb. butter, softened

  • 4 egg whites

  • 1/4 c. sugar

  • 1 tsp. baking soda, dissolved in milk

  • 4 egg yolks

  • 1 c. all-purpose flour

  • 3/4 c. raspberry jam

  • Custard Sauce

Method

  1. Coat a 1-quart pudding basin with 1 tablespoon butter and set aside.

  2. In a large bowl, cream butter and sugar until light and fluffy.

  3. Beat in egg yolks, 1 at a time.

  4. Add flour, 1/2 cup at a time.

  5. Beat well after each addition.

  6. Beat in 1/4 cup jam. Set it aside.

  7. With mixer, beat egg whites until they form unwavering peaks.

  8. Quickly stir in soda and milk mixture into the batter.

  9. Gently fold in egg whites using a cutting motion, not a stirring motion.

  10. Spoon mixture into basin and cover tightly with lightly buttered sheet of foil.

  11. Place mold in deep pot and add enough boiling water to come up halfway the sides of mold.

  12. Bring water to a boil over high heat, then reduce heat to low.

  13. Simmer for 2 hours.

  14. Replenish water as needed.

  15. Remove pudding.

  16. Let it rest for several minutes.

  17. Tum onto an inverted plate.

  18. Melt remaining jam and pour over pudding.

  19. Serve at once with a bowl of Custard Sauce.

Courtesy of Hilda Hillman Moser, House of Lancaster Cookery Book, 1986