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APRICOT SAUCE
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Chop apricots into quarters; crack stones and remove kernels. Cook apricots and stones in the water and sugar for 10 minutes or until soft. Add the jam.
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BANANA BREAD PUDDING
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Cut the lof in small cubes. Put the cubed loaf in a bowl. Now pour the milk on it and keep it aside for a hour.
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CHOCOLATE BREAD PUDDING
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Cut the bread into pieces. Beat the eggs and add the essence. Warm the milk and mix in the sugar. Gently mix in the cooca powder. Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
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CHRISTMAS PUDDING
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Grease 1 pudding tin. In a large bowl add dried fruits, almonds and suet .. Dredge with 1/4 cup of flour.. Lightly sift the remaining flour and spices..
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COFFEE PUDDING
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Boil the milk and leave it to cool a little. Beat the eggs and sugar together and add the milk and salt, then the coffee.
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COTTAGE PUDDING
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Mash the potatoes, add the sugar, eggs and lastly the milk. Mix well together. Grease a pie dish, pour in the mixture and bake in a moderate oven for 3 /4 hour
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DARK CHRISTMAS PUDDING
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Wash and pick the currants and raisins and dry thoroughly. Sift the flour, salt and spices into a large mixing bowl. Stir in the margarine, bread crumbs and sugar.
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FIG PUDDING
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Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg. Add the beaten eggs and the milk. Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
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FRESH APRICOT PUDDING
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Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin. Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
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FRUIT DELIGHT PUDDING
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Mix the custard powder in a little milk. Boil the rest of the milk. When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.
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GINGER PUDDING
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Mix the dry ingredients in a pan, add the golden syrup, and lastly enough milk to make a fairly firm mixture. Put into a greased pan, cover with a double piece of greased paper and steam for 2- 2 1/2 hours.
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HONEYCOMB PUDDING
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Separate the egg-whites from the yolks. Dissolve the gelatine in a little warm milk, add the sugar, the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
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LEMON PUDDING
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Mix all the dry ingredients together with the lemon rind. Add the beaten egg and milk, and stir the mixture well.
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MACARONI FRUIT PUDDING
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Boil the macaroni in the water with salt added 5-7 minutes. Drain and return to pan. Add the milk, bring to the boil, stirring all the time. Remove from heat, stir in beaten egg and the syrup.
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MARMALADE PUDDING
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Mix all the dry ingredients together, sieving the flour and baking powder. Add the marmalade, egg and milk. If the mixture is too stiff, add a little more milk.
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MILK PUDDING
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Just cover the cereal with water and let it stand for 5 minutes. Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk. Let it soak for about 1 hour.
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ORANGE PUDDING
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Peel the oranges, cut in pieces and place in a buttered dish. Mix cornflour with a little of the milk. Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
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TOFFEE PUDDING
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Put the sugar, butter and syrup into a frying pan, and boil until golden brown. Dip the squares of bread in milk, then put into pan and let them get really hot.
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YORKSHIRE PUDDING
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Sieve the flour and salt into a basin. make a well in the center and break the eggs into it; add a little of the milk and mix it in well. When half the milk is in, beat well for 10 minutes, then add the rest of the milk, still beating.
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