Old Fashioned Rhubarb Pudding

Ingredients:

1 oz butter
Soft brown sugar
8 oz self raising flour
1 tsp salt
3 oz suet
1/4 pint water
1 1/2 lbs of young rhubarb
1 oz chopped candied peel
2 oz currants
rind and juice of half a lemon
4 oz sugar
pinch of ground cinnamon
3 fl oz water

Method:

1. Choose a very large glass or china pudding basin (2 pint basin is not really big enough for this quantity of stuff).
2. Butter the basin thickly with the butter and shake plenty of brown sugar about in it so that it sticks to the butter (or spread them both together).
3. In a mixing bowl, make suet pastry with the flour, salt, suet and the 1/4 pint of water.
   
4. Form the dough into a ball and cut off one third of the ball to reserve for the lid.
5. Take the larger piece and put it into the pudding basin. Pummel it out thin so that it lines the bottom and sides of the basin up to a bit short of the brim. Make sure there are no holes.
6. Wash and trim the sticks of rhubarb and slice them into 1 inch pieces.
   
7. Put half the pieces of rhubarb into the pudding shell.
   
8. Sprinkle over the peel, currants, lemon rind and juice, half the sugar, and the cinnamon.
9. Add the rest of the rhubarb and the rest of the sugar.
10. Pour in the water.
11. Take the remaining piece of suet pastry and knead it out to make a round lid. Put the lid on the pudding and stick the edges of the pastry together.
12. Cover the pudding with a circle of greaseproof paper as if for steaming, tied on with string.
13. Bake at 350º F, 180ºC, Fan oven 160º, gas mark 4, for 75 minutes.
14. Remove from the oven, take off the paper top, turn out into a dish with sides.
15. Serve piping hot with cream or custard.
    

Whole lemon pudding

Ingredients:

1 lb plain flour
8 oz shredded suet
1/2 - 1 tsp salt
1 egg mixed with milk (or plain cold water)
1 lemon
4 oz Demerara sugar
pinch of grated nutmeg
pinch of ground allspice
1/2 tbsp of cold butter, cut into bits (not obvious how you measure this in tablespoons mind you).

Method:

1. Grease a large pudding basin before you get your hands in the flour.
2. Put a large saucepan of water on to heat.
   
3. Tip the flour gently into a mixing bowl and add the suet. Grate a bit of the lemon rind into this, and add 3 teaspoons of the sugar. Mix these ingredients with a knife and then add the liquid (egg and milk, or water). Add enough liquid to mix to a soft dough with the knife and/or your hands.
4. Put the blob of dough into the pudding basin and dig a hole in the middle of it. Continue to dig it out and pull it up the sides of the basin until you have a big cavity in the middle of the dough.
5. Into the hole, place the lemon (cut in quarters), the rest of the sugar, the spices and the butter.
6. Close up the hole by dragging the sides together and make sure it all seals across the top with no cracks or holes.
7. Put a lid on the basin or tie it up with greaseproof paper and string.
8. Put the basin in the pan of water (water should come two thirds up the basin) and boil over a low heat for 2 to 2 1/2 hours.
9. Lift the pudding basin out of the pan, remove the lid and turn the pudding out onto a serving plate (use a dish with sides, e.g. a flan dish because the juice will flow out when you cut it).
10. Serve with custard, lemon sauce, golden syrup or cream.
    

Cheese bread and butter pudding

Ingredients:

Six slices of mature bread
Butter
6 oz grated cheese
1/2 pint of milk
2 eggs
Salt, pepper and mustard powder.

Butter an oven proof dish. Butter the slices of bread thickly. Cut them into triangles.
Lay some triangles butter side down in the dish to cover the base.
Sprinkle thickly with most of the grated cheese.
Add the rest of the bread butter side up, and sprinkle with a little cheese.
Measure the milk into a measuring jug and break the eggs into it. Add a pinch of salt, pepper and mustard powder to taste. Beat well with a fork and pour the custard over the bread.

Leave to soak for an hour or more.

Bake at 425º F, 220ºC, gas mark 7, for 30 minutes.
Serve at once, piping hot.

Yorkshire puddings, large and small

Ingredients (to serve 4 - 8 people)

4 oz plain flour
1/2 tsp of salt

1 egg
1/2 pt of milk

(or 2 eggs, and enough milk to make 10 fluid ounces with the eggs).

For best results use the liquidiser:
Break the eggs into the liquidiser. Add the milk. Whizz for a bit.
Add the salt and spoon in the flour, a bit at a time.

Blend for 30 seconds.

Alternatively, make the batter by hand:
Measure the flour and salt together into a large mixing bowl.
Make a well in the centre.
Break the eggs into the centre and add the milk (or combine these in a measuring jug first).
Use a wooden spoon to beat the liquid gently at first and then more strongly, gradually drawing in the flour in which the pool of liquid lies, until all the flour has been drawn in and the batter is smooth. Then beat hard to create an airy bubbly batter.

Cooking instructions:
Using either a large roasting tin, or a patty pan with either four yorkshire pudding cups or 12 bun cups, place a little dripping or lard in each cup. Put the pan into the hot oven and heat until the fat is close to smoking.
Pour the batter into the tins (all of it into the roasting tin, or a little into each cup) and return to the oven quickly. Bake in a hot to very hot oven for about 30 minutes for the roasting tin size, or 20 minutes for smaller ones. The puddings should be well risen, light and crisp, but not blackened on the top!

Serve with gravy, with roast meat, or as a pudding with golden syrup, fruit, warmed jam and cream.

Kentish apple tart

Ingredients:

6 oz shortcrust pastry
2 large cooking apples
3 oz sugar
1 egg
2 oz softened butter
rind and juice of one lemon

1. Line a pie plate with the pastry. (We use the pyrex pie plate or a small flan dish)
2. Peel the apples
3. Grate the flesh of the apples into a basin (it's best to leave the apples whole for grating: don't quarter them).
4. Add the sugar, beaten egg, butter, lemon rind and juice and mix well.
5. Put this mixture into the pastry case.
6. Bake at 375ºF, 190ºC, gas mark 5, Fan oven about 170º, for circa 35 minutes.
   

Bread and Butter pudding: an everyday version

Ingredients:

• About six slices of bread, white or brown. Stale baguettes are good but you'll need lots of slices if so!
• Lots of butter (salted variety is best)
• A handful of sultanas, currants or raisins
• Two eggs, made up to one pint with full cream milk
• Two tablespoons of demerara sugar or white sugar
• Spice etc if desired.

1. Butter an ovenproof dish.
2. Cut the crusts off the slices of bread and butter them on one side.
3. Cut them into irregular shapes and lay some in a layer on the bottom of the dish, butter side down. Sprinkle a few sultanas etc on.
4. Lay another layer of bread and butter pieces, butter side up this time, and sprinkle with fruit again.
5. Continue until all the bread is used up.
6. Whisk the eggs with the milk and pour over the bread and butter layers.
7. Leave to soak for an hour.
8. Sprinkle the top with sugar, and a little spice if you like.

Bake for about 35 minutes in a moderate oven, at 350º F, 180º C, 160º for a fan oven and Gas mark 4. The pudding should be bouncy and not too runny in the middle, nor too brown at the edges.
Serve with cream and/or fruit.