Medium Pudding Mixture:
- 4oz. Margarine
- 4oz. Sugar
- 2 Tablesp. Water
- 6oz. self-raising flour
- 2 eggs
- 1/4 Teasp. salt
- Flavouring
Method:
cream fat and sugar, beat in the whisked eggs, stir in the flour and salt with added water, Steam or bake.
For Marmalade Pudding:
Add one large tablesp. of marmalade to the foundation mixture. Steam and serve with Marmalade sauce.
To Steam:
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- use a steamer over a pan of boiling water.
- Have a well fitting lid.
- Keep water boiling and steaming all the time
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- Place the pudding basin in a saucepan with boiling water.
- Water should come half way up the sides of the basin
- Keep the water boiling, and as it boils away, fill up with
boiling water, but do not wet the top of the pudding
- Steam in a pressure cooker, according to instructions.
Time for steaming is about 1.5 hours for a pudding made from 6-8oz. flour.
Turning out: A light pudding breaks easily, so loosen it gently from the sides of the basin with a flexible round-ended blade, which should be pressed against the side of the basin, not the pudding.
When loose, cover the basin with a hot dish and invert quickly.
A good pudding may be marred by careless serving and enhanced by dainty dishing.
To Bake:
Use a pie dish, cake tin, soufflé tin, fireproof dish, ring mould, small moulds or deep bun tins.
Grease well.
Line the base of any flat-bottomed tin so that pudding will turn out easily.
Bake in a moderate oven (350f or No. 4)
Small moulds may be baked at a slightly higher temperature than large ones.
Time required: 30-40 minutes for large and 15-20 for small moulds.