Different to Bakewell Tart...
BAKEWELL PUDDING
Ingredients
Method.
Cream butter and sugar, add egg yolks and beat thoroughly. Put into a jar in a pan of water and let boil until it is as thick as cream. When nearly cold add flavouring. Line saucers with a rich pastry spread with a layer of raspberry jam and cover with the mixture. Bake in a quick oven until lightly brown on top, 425.
Someone asked about this. There are several different versions,
some with white bread, some with brown (and I have a killer New
Orleans recipe involving fruit cocktail and rum sauce.), and some
with butter on the bread. If this doesn't sound right, Jim, see
if you can find out more information about what was in the pudding.
BREAD AND BUTTER PUDDING Recipe 1
From: Carol
enough for 6 persons.
Have some thickly-buttered slices of bread, and put a layer in the bottom of a pie dish. Sprinkle a few currants or raisins over, lay more slices of bread & butter and sprinkle again and repeat until the dish is filled. Boil the milk, and pour it hot on to the well beaten eggs. Add to this the sugar and spice, then pour over the bread and butter in the dish. Bake slowly for 1 hour.
[From YK , Sowerby Bridge, Parish Cookbook]
Method
-proper English - sans microwave!! Traditional as a Christmas
pudding.
From: Tana Willis Johnson
Reet proppa Fruit Pud wi' tradishonal ingredents - teks hours
to prepare and at least 7 hours to cook - don't be bloody lazy
ENJOY the experience!! This should make you three puddings [one
is never enough]. In 1947 this cost Seventeen shillings and sixpence
to make [I know cos me mother wrote it down!] - its probably more
like seventeen quid now!
Wash all the fruit thoroughly - soak it all in a large bowl
while you are sorting out all the other ingredients.
Mix all the dry ingredients in a very large bowl and add the washed
fruit.
Beat the eggs and add them and the milk and brandy. Mix thoroughly
- this should take at least 15 minutes and everyone in the house
must have a go - this is vital to the whole process- it just won't
come out right if they don't!!
Everyone must then have a teaspoon of the mixture to see if there's
enough brandy in it. If there isn't you know what to do!
Leave in a cool place for 12 hours.
Put the mixture into either muslin bags or greased pudding basins.
If pudding basins are used they should be securely covered with
foil and tied very tightly under the rim.
Get the largest pot you can find and half fill with boiling
water.
Gently place the pudding in the pan and bring to the boil, turn
down the heat to a continuous but gentle bubble and steam for
7 hours [YES! SEVEN]. My advice is not to cook this on the day
you plan to serve it! Do it at least a couple of weeks before.
The day you plan to serve it just requires an hour cooking time
using the same method.
These puddings will last a year if properly sealed in the basin
and kept somewhere cool You could put them in the freezer although
I have never tried this.
DO NOT UNDER ANY CIRCUMSTANCES MICROWAVE THIS GLORIOUS PUD !
(hb)
[Note from June Ridsdale...
The following fruit pudding is like one I remember my mother making
in the winter time. It is an extremely hearty pudding and was
offered in the Yorkskgen digest by Hilary. I emailed her for a
North American version. as the British measurements are not easy
for us to convert.]]
By popular request. AND YOU CAN DO IT IN THE MICROWAVE! ('Course,
you can boil it in a white cloth for a couple of hours, but why???)
The taste and the ingredients are very traditional.
US Measures
Be a little generous (about 1/3 more) with your spoon measures.
If you do not wish to use suet (fat from around kidney), substitute
butter - freeze and use either food processor or large holes on
hand grater or hand meat grinder.
Note: mixture needs to be refrigerated overnight.
A..In large bowl, mix all ingredients above Line A
B ---Sift 5 ingred between A & B
Add second misture into first sugar, bread crumbs and suet.
Mix well, then stir in remaining ingred, adding just enough milk to drop easily from a spoon. Cover and leave in a cool place overnight.
Turn into a greased 2-quart pudding basin. Cover loosely with
plastic cling film. Cook on high 8 mins. Leave to stand for a
few hours then cook on high 2-3 mins to reheat.
Alternatively cook on low 16-24 mins, let stand 10 mins.
Serve with custard, cream or brandy butter.
Bev
Cream the butter and sugar. Let stand for 15 mins, then add flour
and eggs alternately.
Lastly, mix in jam. Steam for 2 hours.
PINEAPPLE UPSIDE
DOWN PUDDING
(BUT LIKE THE CAKE)
(hb)
Place 1/3 butter in 8" deep round dish and cook on high until
melted.
Add brown sugar, mix well, spread over base of dish.
Drain pineapple, reserving 4 tablesp./5-6 tablesp. of juice.
Arrange whole pineapple rings on base and press halved rings around
side of dish, setting aside 2 rings for pudding mixture. Place
halved cherries, shiny sides down, in centres of rings.
Cream remaining butter with sugar in mixing bowl until light and fluffy. Sift flour, salt nd baking powder over top. Add eggs and heat for 2-3 mins, adding just enough of reserved pineapple juice to form soft, dropping con-sistency. Chop reserved pineapple and fold into mixture.
Spread mixture evenly over fruit, cook on high 8-10 mins until
pudding is just dry on top, giving dish a 1/4 turn every 2 mins.
[It may be necessary to microwave @ 30 sec. intervals to get cake
to this point of doneness]
Invert pudding onto serving plate and leave 3 mins before removing baking dish.
Serve hot or cold.
SENT TO YORKSGEN By Margaret Metcalfe on 31 Jul, 2000
This recipe was in my old Women's Institute cookery book 'Through
Yorkshire's Kitchen Door'
& was given to me when I first started housekeeping in 1960.
Ingredients:
Method: Put treacle, butter and sugar into frying pan. Stir over gentle heat till melted, then bring to the boil. Remove crusts from the bread and cut into two-inch squares. Soak these in milk and then fry them in the toffee for about five minutes. Place in a hot dish and pour any remaining toffee over. Can be served with whipped cream if liked. Sent in by the ladies of Barningham W.I. Margaret Metcalfe (Essex UK)
Barbara asked about Roly Poly, which is one of our famous steamed
suet puddings. Don't go away - you can substitute margarine, okay?
But for those who want to be accurate, ask your butcher for the
fat from around the kidney. He or she will be glad to give it
to you, if it's a proper butcher's department, that is. Suet is
used because it has a high melting point; consequently, it leaves
lovely airy holes throughout the pudding.
You can get almost the same effect with butter or margarine -
freeze it first, then quickly put it through your food processor
on a grating disc or grate it on a cheese grater. Do it very quickly
and at the last minute so the fat stays frozen as long as possible.
There are several favourite steamed puddings, all of which involve
basins and white boiling cloths; the pudding is boiled for a couple
of hours. Stop! It's okay, you can do some of them in the microwave
now! I'll give the traditional recipe, then the microwave one.
This is good stuff for nippy winter days when the brass monkey
is in peril.
Sift the flour and baking powder, add the suet and salt. Mix with
sufficient water to makea soft, but firm, dough. Roll it into
a rectangle about 1/4" thick. Spread with jam almost to the
edge. Damp the edges and roll up lightly. Seal the edges. Wrap
the pudding in a scalded well-floured cloth; tie up the ends.
Put into fast boiling water. Simmer for 2 to 2-1/2 hours. 6 helpings.
From: Carol <tree.tops@virgin.net>
Make 1lb of good suet paste and roll it out to a quarter of an
inch in thickness. Spread it evenly over with any kind of jam
or with treacle, to within an inch of the edges and roll it up
carefully.
Wet the paste and press it firmly together at the ends. Fold a
well-buttered cloth round, tie it at the ends, and tightly pin
it in the centre. Boil the pudding for One and Half hours and
when cooked, remove the cloth carefully. A nice sweet sauce can
be poured over and around the roly-poly; and if liked the top
can be sprinkled with castor sugar and shredded pistachio nuts
Carol
I've got several microwave steamed pudding recipes but not one
for roly poly. I'm going to guess, using the other recipes as
a guide, that you could do roly poly in the microwave but you'd
have to put it in a suitably sized microwave-safe dish which fits
as closely as possibly the countours of the pudding. A glass loaf
pan might do. Grease the dish, put the pudding into it, and cover
loosely with plastic wrap, pleated to allow for any rising and
pierced to let steam escape. Cook on high for 10 mins, giving
a half-turn half-way through. Leave to stand a few mins before
turning out.
[From YK , Sowerby Bridge, Parish Cookbook]
Here are two more favourite steamed puddings:
Rub marg. into flour. Add the other ingredts and mix well, using
enough milk to make a fairly wet mixture. Put in greased pudding
basin and cook on highest setting for 8-10 minutes. Leave to stand
a few minutes before turning out.
(UK MEASURES)
Grease basin and put syrup in base. Sift flour into bowl and add margarine, sugars and baking powder. Mix well then add milk, egg and vanilla essence, and mix again. Spoon the mixture into the basin and cover loosely with plastic wrap. Cook at 60% power for 4 mins, then on high 2 mins. Remove from microwave, take off plastic wrap and leave to stand for 3 mins before turning out.
Bev Ramsden
Rub margarine in flour, add treacle and milk, salt & baking
powder. (a tsp.ginger can be added to make ginger pudding.)
Baking temp & time were not listed...sorry.
Line a shallow dish with the pastry. Spread the jam on the
base.
Cream the butter and sugar until light then beat in the eggs gradually.
Sift together the dry ingredients and fold these in without beating.
Cover the jam with this mixture and bake in moderate over for
35-45 minutes until well risen and firm. Dust with castor sugar.
Mrs.H.Mitchell. Wyke, Bradford.
YORKSHIRE VEGETABLE
PLUM PUDDING
Clean currants and raisins, chop suet finely, cut candied peel
fine, beat eggs well.
Mix all ingredts together addg 1/4 tsp.salt.
Pour mixture into greased pudding basin, tie closely down Steam
4 hours
From: Mrs. M.Waddington. Shipley.
SENT FROM Gene Annette Burger Pittsburgh,
PA August 17, 2000
This recipe is many generations old! Gene's grandfather acquired
it from his grandparents, who brought the recipe with them when
they emigrated.
Sift flour, soda, power, sugar and spices. Add fruit and suet
and mix well.
Add eggs, molasses, buttermilk and work it till it forms a ball.
Wrap in cheese cloth and steam 2 1/2 HR.
Remove cheese cloth let stand with a lid on it for 15 min.
Serve with side sauces
