cheap tasty puddings

[Deleted User]

I use a large tin of evap milk (cheapest I can find ) and decant it into a large jug and top up with water This makes one and three quarters a pint of milk.I top it up to two pints with fresh milk and then use it to make custard or rice pudding.I can make a two pint rice pudding in my SC with 4ozs pudding rice 4ozs sugar two pints of evap/milk bung it all in together last thing at night and in the morning you have a lovely two pints of rice pud which when decanted into a large bowl will last for several days in the fridge I add a dab of jam to one portion or some stewed fruit to another or some prunes to another or just eat it on its own .Its cheap to make and very filling so you can cut back on main meal and fill up with Pud .
When I was a little girl my Mum either had HM soup as a starter then main meal ,or main meal followed by a pudding never the two together It helped to streeetch out your main meal as you didn't need such a big one as pud or soup took the edge of you appetite.You don't have to use rice and pudding will do Sago,tapioca or semolina. they are all filler-uppers.I sometimes get a box of Greens caramel cream from the supermarkets and use the evap milk to make it up It only needs a pint and once made will do at least three nights for pudding.I always have lots of sliced and frozen 'free' fruit in my freezer blackberrie,apples etc.My DGS halp me in September when we go berrying with some small take-away boxes I bring them home and soak in a dash of salt (to make sure I haven't brought any creap crawlies home on the berries ) then open freeze and box up once frozen.Last year my DD's inlaws sent me down two huge bags of apples and I sat and peeled and sliced them Put into a pan for five minutes with a dollop of honey and a squirt of lemon just to soften them then open froze them and boxed them up as well I only finished the last box in May I used the frozen apples for crumbles,pies and on their own with custard on top.Even just making a small tray bake save a couple of squares and top with custard for a pud.and as for bananas well any that are starting to go 'over' a bit get made into banana custard.I buy a tin of custard powder from the supermarkets (about 60p) and that does quite a lot of pints of custard.

VfM4meplse

Thanks Jackie, you've inspired me to run my freezer down a bit in anticipation of the glut of summer fruits!

themull1

cat_g_83 wrote: »

Buy a tin of evaporated milk (48p from tesco) and whisk into it a jelly sachet dissolved in a tiny bit of boiled water until thick and frothy. Pour it into a mould lined with cling film and you can turn it out to slice when it's set.

If you put a base in the mould of crushed digestives and melted butter it takes the place of a moussey, jelly like cheesecake.

Or you can just pour it into a big bowl, stick it in the fridge and devour it with a spoon.

The evaporated milk in the jelly recipe is what my mam used to do for us 35 years ago, she called it 'milk jelly' its one of my favourites, nicest with strawberry of raspberry jelly. I made it not so long ago in a rabbit mold, and turned it out onto green jelly grass. The kids loved it.!

epskie

themull1 wrote: »

The evaporated milk in the jelly recipe is what my mam used to do for us 35 years ago, she called it 'milk jelly' its one of my favourites, nicest with strawberry of raspberry jelly. I made it not so long ago in a rabbit mold, and turned it out onto green jelly grass. The kids loved it.!

My mam also used to make this and called it 'Jelly Snow' I still love it now but my husband thinks it's 'the work of the devil' ;-)

timmytummy

I felt in the mood for a hot pudding while walking the dog and it started me thinking about puddings that we ate when I was growing up, youngest of six, we mostly had homemade and I have some family recipes, wondered if anyone else has anything. Here is a couple to try.

Stewed plums with custard topped with a handful of crushed cornflakes.

Toffee apple pudding

1lb apples peeled, cored and sliced.
8oz sr flour.
3oz suet.
Cold water.
Golden syrup.
Oven proof dish, greased, I use a pyrex casserole dish.

Make a soft suet pastry with the flour, suet and water, divide into 2/3 and 1/3. Roll 2/3 and line dish, fill with apples and a couple of dollops of syrup, roll out top and cover apples, make a hole to let out the steam, drizzle more syrup on top. Bake 350f about 45mins. Cool for a few minutes and serve. This is lovely as the pastry goes crispy and toffeefied with the syrup and tastes good with the apples.

WantToBeSE

Silly question, but what actually is suet? I have heard of it a lot...but never seen or used it.
Honest i am a fully grown adult, who home cooks, LOL!!

davidwelch158

Suet is shredded beef fat.

oldtractor

WantToBeSE wrote: »

Silly question, but what actually is suet? I have heard of it a lot...but never seen or used it.
Honest i am a fully grown adult, who home cooks, LOL!!

itsfat from around the kidneys. usually beef. you can buy it from the butchers and shred it [grate it] yourself.

dizzybee

hi,
sorry to be dim but what is 350f in gas settings.
thank you

Red_Cat

Really? you cannot look that up?

Ok...

F'heit Celcius Gas Mark
250°F 120°C Gas Mark ½
275°F 135°C Gas Mark 1
300°F 149°C Gas Mark 2
325°F 162°C Gas Mark 3
350°F 176°C Gas Mark 4
375°F 190°C Gas Mark 5
400°F 204°C Gas Mark 6
425°F 218°C Gas Mark 7
450°F 232°C Gas Mark 8
475°F 246°C Gas Mark 9
500°F 260°C Gas Mark 10