Old Puddings.

has anyone any good recipes for things like spotted !!!!!!, jam roly poly etc?
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  • MATH
    MATH Posts: 2,941
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    BARN DUMPLINGS (my name don't know what they're really called)

    8oz SR Flour
    4oz Suet
    2oz Sugar

    Mix with enough water to make a soft dough and slplit and roll into equal sized balls using floured hands.

    Drop into boiling water and cook for 15-20 mins and serve with drizzled golden syrup or honey.

    Or make a well in the centre of each ball (like you did when you made your ashtray in pottery class) and pop in a blob of jam. Cover jam over and re-shape, cook and serve with custard.


    RICE,BARLEY or TAPIOCA PUDDING

    1pt of Milk & 1oz of sugar for every 2oz of grain.

    Put everything in a oven-proof dish and cook 2-3 hrs at 150 c or Micro on high until nearly boiling and then cook on defrost/med-low for 30 mins.

    BAKED EGG CUSTARD

    3/4 Eggs
    1pt Milk
    1oz Sugar
    Nutmeg

    Beat everything together and pour into a buttered dish. Stand dish in a roasting pan with enough water to come half way up the sides of the dish. Bake for 45mins-1hr until firm.

    CUSTARD TART

    Same as above but poured into a blind-baked pastry case. Skip using a baine-marie and bake for 15mins at 200 c followed by 30-45mins at 170 c

    SPONGE PUDDING

    4oz SR Flour
    4oz Butter
    4oz Sugar
    2 Eggs
    2 Tbsp Milk

    Beat all together in a bowl. Blob some jam,syrup etc in a greased pudding bowl and pour batter mix on top.
    Tie up basin with pudding cloth or pleated greaseproof and steam for 2hrs.

    Much easier to stick in Micro on high for about 6-8 mins and brown top under the grill.

    BLANCMANGE

    3 Tbsp Cornflour
    1pt Milk
    1 1/2 oz sugar
    1 Tsp Vanilla extract/essence
    1/2 oz Butter

    Blend cornflour with a little milk to make a paste.
    Warm remaining milk and mix in cornfolur paste. Cook stiring until mixture comes to boil and thickens. Reduce heat and cook for 3 mins.
    Remove from heat and stir in other ingredients. Pour into a mould that you have rinsed with cold water, cool and chill.

    NOTE: I only ever use granny sugar regardless of what the recipe calls for, except when making icing of course! :D
    Life's a beach! Take your shoes off and feel the sand between your toes.
  • trafalgar_2
    trafalgar_2 Posts: 22,309
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    Your a pudding man then ::)

    I love tapioca ;D
  • 16011996
    16011996 Posts: 8,313
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    tapioca, is that theone that looks like frogspawn.
  • trafalgar_2
    trafalgar_2 Posts: 22,309
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    tapioca, is that theone that looks like frogspawn.
    Absolutely ;D
  • 16011996
    16011996 Posts: 8,313
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    think i'll give that a miss then. :-X
  • 16011996
    16011996 Posts: 8,313
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    love semolina. with jam. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
  • trafalgar_2
    trafalgar_2 Posts: 22,309
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    Me too , turning all shades of pink ;D ;D
  • 16011996
    16011996 Posts: 8,313
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    but the best is always rice pud with skin.
  • trafalgar_2
    trafalgar_2 Posts: 22,309
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    but the best is always rice pud with skin.
    Now your talking :D but the skin has to be slightly singed and chewy ;D ;D

    I can do it slightly singed no problem ::) ::)
  • 16011996
    16011996 Posts: 8,313
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    mmm, oddly enough so can i. ::)
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