Puddings, as North Americans know them, are traditionally eaten as desserts following the main courses.
Elsewhere the word pudding may be associated with ingredients such as meat and vegetables and are served as the main course.
This week’s recipes are for desserts and come from a community cookbook published by the Protestant Chapel Women’s Guild of RCAF Penhold. The book, once again, contained several versions of puddings with the same name.
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Golden Syrup Sponge Pudding
1/2 cup butter or margarine
1/2 cup sugar
2 eggs, beaten
1/4 tsp. vanilla
2/3 cup flour
2 tsps. baking powder
3 tbsps. syrup
Cream butter then add sugar. Add beaten eggs and vanilla then fold in sifted flour.
Put syrup in the bottom of a well-greased 1 1/2 pint pudding basin. Add sponge mixture, leaving room for rising.
Cover top with heavy waxed paper and tie on pudding cloth.
Steam for 1 1/2 hours. Turn out on hot plate and serve with warm golden syrup or whipped cream.
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Half Hour Pudding
Pudding batter:
1/3 cup brown sugar
1 tsp. baking powder
1 cup raisins
1 cup flour
pinch salt
1/2 cup sweet milk
Sauce:
2 cups water
1 cup brown sugar
1/4 tsp. nutmeg
1 tbsp. butter
Mix pudding batter ingredients well then spoon into a greased baking pan.
Mix the sauce ingredients and pour over the batter.
Bake in a moderate oven for 30 minutes.
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Brownie Pudding
Base:
1 cup flour
1/2 tsp. salt
2 tbsps. cocoa
1 tsp. vanilla
2 tsps. baking powder
3/4 cup white sugar
1/2 cup milk
2 tbsps. melted shortening
1 cup chopped nuts, optional
Centre:
3/4 cup brown sugar
1/4 cup cocoa
Top:
1 3/4 cups hot water
To make base, sift together flour, salt, baking powder, white sugar and cocoa. Add milk, vanilla and shortening. Mix until smooth. Add nuts and pour into greased pan.
For the centre, mix brown sugar and cocoa and sprinkle over the batter.
Pour the hot water over the layers in the pan. Do not stir. Bake at 350 degrees F for about 45 minutes.
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Lemon Curd
3 eggs
1/2 lb. sugar
3 oz. butter
2 large lemons
Grate rind, squeeze out juice of lemons and strain into a saucepan. Add in three beaten eggs, sugar and butter and beat well. Cook over low heat until mixture thickens. Do not boil. Stir continuously.
May be served warm or chilled over a spice cake, ice cream or angel food cake.
Joyce Walter can be reached at ronjoy@sasktel.net
