Recipés From Gran Judge from the 1930's
NOTE
As I recall, the sponges and puddings (not the Fine Seasons Pudding) were cooked in a ceramic bowl, maybe 6 to 7" diameter and about the same height, the mix was placed in such a bowl and covered with a cloth and then, in another larger container steamed for the requisite time. Maybe more details on this technique exist elsewhere on the WWW...
Treacle sponge
1 1/4 lb. suet
1/2 lb flour
2 teaspoons of ground ginger
2 tablespoons treacle
2 teaspoons bicarbonate of soda in half a pint of milk
1 egg
Boil for 2 1/2 hours.
Recipe from Grandma Judge from Potton (probably my Great Great Grandmother).
Christmas pudding with the comment 'as for Buckingham Palace'. Makes 20 pounds of pudding... [probably enough to feed a modest gathering of 60 to 80 friends and family with a little left over for the Staff]
1 1/2 pounds finally shredded suet
1 pound breadcrumbs
1/2 pound sifted flour
3/4 pound ground almonds
1 pound Demerara sugar
1 pound stoned raisins
1 pound currants
1 pound sultanas
12 ounces mixed peel
1 teaspoon mixed spice
A little nutmeg and salt
1 pound eggs, weighed with shells
1 quarter bottle sherry
1 wineglass full of Brandy
1/2 pint of beer; more if more moisture is required
Mix in the usual way then stand for 12 hours in a cool place to absorb liquid, then fill [pudding] basins and boil for 8 hours. Mrs. Scott [never heard of her]. Nov 1939.
Christmas Pudding 1936 with the comment 'very good indeed'
1 1/2 pounds raisins
3/4 pounds sultanas
3/4 pound of lemon peel
1 pound currents
1 1/4 pounds suet
1 pound Demerara sugar
10 ounces breadcrumbs
2 ounces well sifted Home Pride flour
1/4 pound blanched and chopped almonds
10 eggs
3 teaspoons of ground small [all?] spice
1 1/2 glasses of brandy or brandy rum
3/4 pint milk
2 lemons juiced and grated rind
[No cooking instructions given; maybe the same as for BH pudding?]
Fine seasons pudding with Pork or Duck
3 tablespoons flour
1 teaspoon fine oatmeal
1 large onion
2 ounces suet
1 teaspoon of sage, rubbed fine
A good pinch of salt and a little pepper
1 egg and sufficient milk to mix
Put flour, oatmeal, onion, suet, sage, salt and pepper in a basin. Beat eggs and milk and add with a fork to other ingredients. Put 1 oz of dripping into a pudding tin and heat and then pour in the batter and bake in moderate oven until crisp brown underneath.
[We did try this, but it turned out to be so greasy that it was totally inedible. I remember that, when prepared by those who knew, it was absolutely delicious, crisp and golden and not greasy!]
As I recall, the sponges and puddings (not the Fine Seasons Pudding) were cooked in a ceramic bowl, maybe 6 to 7" diameter and about the same height, the mix was placed in such a bowl and covered with a cloth and then, in another larger container steamed for the requisite time. Maybe more details on this technique exist elsewhere on the WWW...
Treacle sponge
1 1/4 lb. suet
1/2 lb flour
2 teaspoons of ground ginger
2 tablespoons treacle
2 teaspoons bicarbonate of soda in half a pint of milk
1 egg
Boil for 2 1/2 hours.
Recipe from Grandma Judge from Potton (probably my Great Great Grandmother).
Christmas pudding with the comment 'as for Buckingham Palace'. Makes 20 pounds of pudding... [probably enough to feed a modest gathering of 60 to 80 friends and family with a little left over for the Staff]
1 1/2 pounds finally shredded suet
1 pound breadcrumbs
1/2 pound sifted flour
3/4 pound ground almonds
1 pound Demerara sugar
1 pound stoned raisins
1 pound currants
1 pound sultanas
12 ounces mixed peel
1 teaspoon mixed spice
A little nutmeg and salt
1 pound eggs, weighed with shells
1 quarter bottle sherry
1 wineglass full of Brandy
1/2 pint of beer; more if more moisture is required
Mix in the usual way then stand for 12 hours in a cool place to absorb liquid, then fill [pudding] basins and boil for 8 hours. Mrs. Scott [never heard of her]. Nov 1939.
Christmas Pudding 1936 with the comment 'very good indeed'
1 1/2 pounds raisins
3/4 pounds sultanas
3/4 pound of lemon peel
1 pound currents
1 1/4 pounds suet
1 pound Demerara sugar
10 ounces breadcrumbs
2 ounces well sifted Home Pride flour
1/4 pound blanched and chopped almonds
10 eggs
3 teaspoons of ground small [all?] spice
1 1/2 glasses of brandy or brandy rum
3/4 pint milk
2 lemons juiced and grated rind
[No cooking instructions given; maybe the same as for BH pudding?]
Fine seasons pudding with Pork or Duck
3 tablespoons flour
1 teaspoon fine oatmeal
1 large onion
2 ounces suet
1 teaspoon of sage, rubbed fine
A good pinch of salt and a little pepper
1 egg and sufficient milk to mix
Put flour, oatmeal, onion, suet, sage, salt and pepper in a basin. Beat eggs and milk and add with a fork to other ingredients. Put 1 oz of dripping into a pudding tin and heat and then pour in the batter and bake in moderate oven until crisp brown underneath.
[We did try this, but it turned out to be so greasy that it was totally inedible. I remember that, when prepared by those who knew, it was absolutely delicious, crisp and golden and not greasy!]