Desserts and Puddings
Apricot Puddings
Apricot Sponge Pudding1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.
Apricot Jam Pudding
Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.
Recipe Sites
Batter Puddings
BATTER PUDDING -1Stir in three ounces of flour, four beaten eggs, and one pint of milk, sweeten to taste, and mix to a smooth batter about the thickness of good cream, and boil in a buttered basin.
BATTER PUDDING -2
Take 2 eggs and 1 teacup flour. Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir gently. When the batter becomes too thick to stir, thin it with a little milk. Then add more flour until it is again too thick, and again thin with the milk. Proceed in this way until all the flour is added, and then add sufficient milk to bring the batter to the consistency of rather thick cream. Have ready a very hot greased tin, pour in and bake in a hot oven until golden brown. By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained.
BATTER JAM PUDDING.
1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal,
2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the cornflour
and meal smooth with a little of the milk; bring the rest to boil with
the butter, and stir into it the smooth paste. Stir the mixture over the
fire for about 8 minutes, then turn it into a basin to cool. Beat up the
yolks of the eggs and add them to the cooked batter; whip the whites of
the eggs to a stiff froth and add them to
the rest; butter a pie-dish, pour in a layer of the batter, then spread
a layer of jam, and so on, until the dish is full, finishing with the batter,
and bake the pudding for 1/2 an hour.
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