Steamed Fig Pudding

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Ingredients

• 2 c. all-purpose flour

• 1/3c. light molasses

• 1 tsp. baking soda

• 1/4 c. marmalade

• 1/2 tsp. salt

• 1/2 c. milk

• 1 1/2 tsp. pumpkin pie spice

• 6 oz. dried figs, chopped

• 1/4 c. melted margarine

• 1/3 c. raisins

Method

1. Lightly grease pudding mold with a tightly fitting cover.

2. Sift together flour, baking soda, salt, and spice.

3. In a large bowl, combine margarine, molasses, marmalade, and milk. Stir in flour mixture, then figs and raisins. Mix well. Tum into mold and cover tightly.

4. Steam 2 1/4 to 2 1/2 hours.

Notes

• Good served with custard.

Courtesy of Marion Suchy, House of Lancaster Cookery Book, 1986

Queen Victoria's Favorite Pudding

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Ingredients

• 8 oz. shredded suet

• Grated rind of 1 lemon

• 12 oz. bread crumbs

• 3 beaten eggs

• 4 oz. fine white sugar

• 4 oz. currants

• 1/2 pt. cream

Method

1. Mix all ingredients together in order given.

2. Beat well with a spoon for 5 minutes.

3. Fill 6 small baking bowls 3/4 full or 1 large bowl, 2/3 full after greasing well.

4. Place it on a baking sheet and bake in a 400 F. oven for 20 minutes for small bowls and 30 minutes for a large bowl.

Courtesy of Dorothy Moss, House of Lancaster Cookery Book, 1986

Queen Of Pudding

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Ingredients

• 1 1/2 c. soft bread crumbs

• 3/4 c. sugar

• 2 c. milk

• Grated rind of large lemon

• 3 Tbsp. butter or margarine

• 3 Tbsp. raspberry jam

• 2 egg yolks

• 3 egg whites

Method

1. Sprinkle the bread crumbs evenly in a 1 1/2-quart casserole.

2. Heat milk and butter to just warm.

3. Beat egg yolks with half of the sugar.

4. Add the lemon rind and pour on the warmed milk.

5. Pour this custard over bread crumbs and bake in preheated 350 F. oven for 25 minutes or until just set.

6. Warm jam; spread over the pudding.

7. Whisk egg whites until stiff.

8. Fold in rest of sugar.

9. Pile meringue on top of jam.

10. Return to oven for 10 to 15 minutes until meringue is crisp and brown.

Notes

• Can serve hot or cold.

Courtesy of Celia Esmonde, House of Lancaster Cookery Book, 1986

Durgin Park Indian Pudding

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Ingredients

• 1 c. yellow corn meal

• 1/4 tsp. salt

• 1/2 c. molasses (light)

• 1/4 tsp. baking soda

• 1/2 c. sugar

• 2 eggs

• 1/4 c. butter or margarine

• 1 1/2 qt. hot milk

Method

1. Mix all ingredients with 1/2 of hot milk and bake in very hot oven until it boils.

2. Stir well and add the remaining hot milk.

3. Bake in slow oven for 5 hours or more.

4. Bake in greased dish and stir down at intervals.

Notes

• The secret of this recipe lies in very slow cooking.

• Top with vanilla ice cream.

Courtesy of Candy Lee Metz Beal, House of Lancaster Cookery Book, 1986

Speech House "Forest Of Dean" Pudding

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Serves 4 to 6.

Ingredients

• 2 Tbsp. plus 1/4 lb. butter, softened

• 4 egg whites

• 1/4 c. sugar

• 1 tsp. baking soda, dissolved in milk

• 4 egg yolks

• 1 c. all-purpose flour

• 3/4 c. raspberry jam

• Custard Sauce

Method

1. Coat a 1-quart pudding basin with 1 tablespoon butter and set aside.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Beat in egg yolks, 1 at a time.

4. Add flour, 1/2 cup at a time.

5. Beat well after each addition.

6. Beat in 1/4 cup jam. Set it aside.

7. With mixer, beat egg whites until they form unwavering peaks.

8. Quickly stir in soda and milk mixture into the batter.

9. Gently fold in egg whites using a cutting motion, not a stirring motion.

10. Spoon mixture into basin and cover tightly with lightly buttered sheet of foil.

11. Place mold in deep pot and add enough boiling water to come up halfway the sides of mold.

12. Bring water to a boil over high heat, then reduce heat to low.

13. Simmer for 2 hours.

14. Replenish water as needed.

15. Remove pudding.

16. Let it rest for several minutes.

17. Tum onto an inverted plate.

18. Melt remaining jam and pour over pudding.

19. Serve at once with a bowl of Custard Sauce.

Courtesy of Hilda Hillman Moser, House of Lancaster Cookery Book, 1986

Sultana Rice Pudding

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Ingredients

• 1 1/2 oz. short grain rice

• 1 pt. milk

• 2 oz. sugar

• Nut of butter

• 2 oz. cleaned sultanas

• Grated nutmeg

Method

1. Put rice, sugar, and sultanas into a buttered 1 1/2-pint pie dish. Add the milk and butter. Sprinkle grated nutmeg over the surface.

2. Bake in a slow oven (325 F. - Gas Mark 2) for 2 1/2 to 3 hours until set.

3. stir the rice every 1/2 hour for the first 2 hours to prevent skin forming.

4. Serve hot or cold.

Variations

• Chocolate Rice Pudding: omit sultanas and nutmeg. Heat the milk, adding 3 ounces plain chocolate. Pour the chocolate flavored milk over the rice and sugar and cook as preceding.

• St. Clements Rice Pudding: Omit nutmeg and sultanas. Add thinly pared rind of 1/2 a lemon, plus 1 ounce mixed, chopped peel, to rice. Proceed as before.

• With currants: Two ounces of currants may be used instead of sultanas.

Courtesy of Rena Platt, House of Lancaster Cookery Book, 1986

Rhubarb Pie

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Ingredients

• 3 c. diced rhubarb

• 2 tsp. grated orange rind

• 2 eggs

• Sprinkle of salt

• 1 c. sugar

• 3 Tbsp. flour

• Rich pastry dough

Method

1. Cover diced rhubarb with boiling water for 30 seconds.

2. Drain well and set aside.

3. Beat eggs; add sugar to flour.

4. Add orange rind and salt.

5. Blend rhubarb and egg mixture.

6. Set it aside.

7. Line the pan with pastry.

8. Place in 475 F oven for 2 minutes to dry crust.

9. Pour rhubarb mixture into pastry and bake at 475 F for 10 minutes.

10. Reduce heat to 350 F and bake for 45 to 50 minutes.

Courtesy of Diana T. Murphy, House of Lancaster Cookery Book, 1986

Apple Custard Pie

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Ingredients

• 5 eggs

• 1/2 tsp. cinnamon

• 2 c. sugar

• 2 (9 inch) pie shells

• 1 stick margarine

• 4 to 8 apples of choice

Method

1. Mix well.

2. Pour into unbaked pie shells.

3. Add grated apples.

4. Makes 2 pies and maybe a small custard dish too.

5. Bake at 325 F for 45 minutes.

Notes

• Freezes well.

Courtesy of Emily Saunders, House of Lancaster Cookery Book, 1986

Spicy Peanut Raisin Pie

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Ingredients

• 3 eggs

• 1 tsp. white vinegar

• 1 c. sugar

• 1 tsp. vanilla

• 1 c. dark corn syrup

• 1/8 tsp. cloves

• 1/4 c. melted butter

• 1 unbaked 9-inch-deep dish pie shell

• 1/2 c. raisins

• 1 c. chopped roasted peanuts

Method

1. Beat eggs.

2. Add sugar, syrup, and melted butter.

3. Mix well.

4. Stir in remaining ingredients.

5. Pour into pie shell.

6. Bake at 350 F for 40 minutes or until set.

Courtesy of Steve Lloyd, House of Lancaster Cookery Book, 1986

Grated Apple Pie

For a printable version of this recipe, click here.

Ingredients

• 1 stick margarine

• 1/2 tsp. cinnamon

• 1 1/4 c. sugar

• Little lemon and nutmeg

• 1 Tbsp. plain flour

• 3 c. grated apples with peel

• 1 egg

• 2 deep crust pie shells

Method

1. Cream margarine and sugar.

2. Add remaining ingredients and mix well.

3. Pour into pie shell.

4. Moisten edges and place other shell on top.

5. Seal edges well.

6. Slash top.

7. Bake at 350 F for 1 hour.

Courtesy of member Diana T. Murphy, House of Lancaster Cookery Book, 1986

Raspberry Cloud Pie

For a printable version of this recipe, click here.

Serves 6.

Preparation time: 10 minutes.

Chilling time: 2 hours.

Ingredients

• 1 (3 oz.) pkg. raspberry jello

• 8 oz. Cool Whip

• 2/3 c. boiling water

• 1 graham cracker Ready-Crust

• 10 oz. pkg. quick thaw raspberries

Method

1. Dissolve jello in boiling water.

2. Stir well.

3. Add frozen raspberries and stir well.

4. Blend in Cool Whip and whisk until smooth.

5. Spoon into pie crust and chill for 2 hours.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Chocolate Fudge Pie

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Ingredients

• 1/3 c. cocoa

• 2 eggs, beaten

• 1 c. sugar

• 1/2 stick margarine or butter

• 1/2 c. milk

• 1/2 tsp. vanilla

• 1 pie shell

Method

1. Mix cocoa and sugar well.

2. Melt margarine and mix with beaten eggs, milk, cocoa, and sugar.

3. Add vanilla.

4. Pour into a 9-inch unbaked pie shell.

5. Bake at 350F for 30 to 40 minutes (35 minutes usually best).

6. Top each slice with Cool Whip when serving.

Courtesy of member Alma B. Manning, House of Lancaster Cookery Book, 1986

Banoffi Pie

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Sinfully delicious! Created by the chef at "The Hungry Monk," Jevington, Sussex.

Ingredients

• 10-inch pastry crust, baked blind until crisp

• 1 tsp. sugar

• 1/2 pt. whipping cream

• 1 (14 oz.) tin condensed milk

• 2 medium bananas

• 1 tsp. instant coffee

Method

1. Immerse the unopened can of condensed milk in boiling water.

2. Cover and boil gently for three hours.

3. Cool before opening.

4. Scoop contents into prepared pastry; ease and spread.

5. Slice bananas over the top and finish by spooning or piping the whipped cream to which the sugar and coffee has been added.

Courtesy of member Florence L. Turk, House of Lancaster Cookery Book, 1986

Finnish Lemon Cake

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A magnificent dessert!

Ingredients

• 1 pkg. trifle sponges (8) or 10 round sponge cakes that you buy here to fill with fruit

• 4 eggs, separated

• 2 large lemons, grated rind, and juice

• 4 oz. butter (unsalted)

• 1/2 pt. whipping cream

• 6 oz. caster sugar

• 2 pt. pudding basin

Method

1. Cream butter and sugar until white and fluffy.

2. Whisk egg yolks and beat into butter a teaspoon at a time.

3. Add rind and juice of lemons. Beat in a little at a time.

4. Whisk egg whites to soft peaks. Fold into mix.

5. Line bowl with sponge pieces (not small pieces). Add layer of mixture, then sponges and so on, ending with sponge at top.

6. Cover with foil. Press down with weight and store overnight in fridge.

7. Turn out and cover with whipped cream.

Courtesy of member Judith Oliver, House of Lancaster Cookery Book, 1986

Murriel's Prize Fudge Cake

For a printable version of this recipe, click here.

Ingredients

Cake:

• 4 Tbsp. butter

• 2 1/2 tsp. baking powder

• 1/2 c. white sugar, plus 1/2 c. sugar

• 1/2 tsp. salt

• 2 eggs, separated

• 1 1/2 c. milk

• 4 sq. chocolate

• 1 tsp. vanilla

• 3/4 c. flour

Double Boiler Icing:

• 1 c. chopped nuts (optional)

• 2 c. brown sugar

• 6 Tbsp. water

• 2 egg whites

Method

Cake:

1. Beat butter until light and fluffy.

2. Beat in white sugar and mix well.

3. Add egg yolks, well beaten.

4. Add melted chocolate.

5. Sift together flour, baking powder, and salt and add to mixture.

6. Add milk.

7. Mix thoroughly and add vanilla and nuts, if used.

8. Fold in egg whites, well beaten with 1/2 cup sugar.

9. Bake in 2 layers for 35 minutes at 350F.

Icing:

1. Beat brown sugar, egg whites, and water in a double boiler for 7 minutes.

Courtesy of member Murriel Hillman Deem, House of Lancaster Cookery Book, 1986

Apple Custard

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Makes 4 servings.

Ingredients

• 2 small sponge cakes

• 1 egg

• 1 large apple, baked and sieved or 1 small can apple puree

• 1 Tbsp. sugar

• 1/2 pt. milk

Method

1. Crumble the sponge cakes into a small pie dish.

2. Cover with sieved apple pulp.

3. Beat egg with sugar.

4. Warm the milk and pour over the egg mixture.

5. Strain over apple and leave to stand for about 10 minutes.

6. Bake in a slow oven (350 F. - Gas Mark 3) until set and lightly browned, about 40 minutes.

7. Serve either hot or cold, with extra cooked apple if liked.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Egg Custard

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With a savory casserole as your main dish, it is simple and economical to follow with a dessert which can be cooked in the oven at the same time.

Ingredients

• 1 pt. milk

• 1/2 tsp. vanilla essence

• 3 eggs Nutmeg

• 2 Tbsp. sugar

Method

1. Heat the milk until it is just coming to boil. Meanwhile lightly whisk the eggs and sugar together.

2. Pour the milk onto the eggs, stirring. Add vanilla essence.

3. Strain into a 1 1/2 pint buttered ovenproof dish. Sprinkle the surface with grated nutmeg.

4. Place dish in a roasting tin containing cold water, to come 1 inch up side of dish.

5. Bake in the center of a moderate oven (375 F. - Gas Mark 4) for 40 to 45 minutes.

Variations

• Using 2 eggs: this custard will set, if made with 2 eggs. However, it is firmer made with 3 eggs.

• Individual or cup custard: Make as before, pouring mixture into 4 individual dishes which have been rubbed inside with buttered paper. Bake for about 25 minutes in a slow oven (325 F. - Gas Mark 2).

• Coconut custard pudding: Make as Egg Custard, omitting nutmeg. When custard is set, spread lightly with warmed jam. Sprinkle with desiccated coconut and serve.

• Cup custard deluxe: Prepare individual baked custards as described previously. Just before serving, have grill very hot. Top each custard with sour cream, sprinkle thickly with brown sugar and flash under the hot grill. The custard may be hot or cold. It is important that the dishes are flameproof.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Ginger Betty

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Ingredients

• 2 lb. cooking apples

• 2 Tbsp. water

• Juice of 1 lemon

• 8 oz. ginger biscuits

• 3 oz. brown sugar

• 2 oz. butter

Method

1. Peel, core, and thinly slice apples.

2. Place in a shallow ovenproof dish; sprinkle with lemon juice, brown sugar, and water.

3. Cover and bake at 375 F. - Gas Mark 4 till apples are tender, about 30 minutes.

4. Meanwhile, crush biscuits and stir in melted butter. Cover apples with this mixture and bake for a further 15 minutes.

5. Serve hot with custard or cream.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Strawberry Custard Flan

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Serves 6 to 8.

Ingredients

• 4 oz. butter

• 1 1/2 oz. corn flour

• 6 oz. plain flour

• 1/2 pt. milk

• 4 oz. castor sugar

• Few drops vanilla essence

• 3 eggs

• 12 oz. strawberries

Method

1. Rub butter into flour and 1 ounce sugar. Bind to soft dough with 1 egg. Knead lightly on floured surface. Wrap and chill for 30 minutes.

2. Line a 9-inch flan case with pastry and bake blind at 200 0 C. (400 F. - Mark 6) for 20 minutes or until pale golden and cooked through. Cool in dish.

3. Mix corn flour to smooth paste with a little milk and the egg yolks. Bring remaining milk to the boil with sugar and vanilla essence. Pour into corn flour mixture and return to the boil, stirring and boil for 2 minutes until thickened. Cover with damp greaseproof paper and cool. Whisk if necessary to remove lumps. Thinly slice strawberries into the base of flan cake. Reserve a few for garnish. Whisk egg whites until stiff and fold into custard mixture. Evenly smooth custard over strawberries and serve with cream.

Courtesy of Mrs. M. Brown, High Wycombe, Bucks, England, House of Lancaster Cookery Book, 1986

Classic Chocolate Fondue

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Ingredients

• 12 oz. chocolate sq. (sweet, semi-sweet, or bittersweet)

• 1/2 c. heavy cream

• 3 Tbsp. Grand Marnier

Method

1. If using bars or squares of chocolate, break up and melt with cream over a low heat.

2. Add Grand Marnier just before serving.

3. Keep heated while serving and serve with fresh fruit or cake.

Courtesy of member Julia Baines Carpenter, House of Lancaster Cookery Book, 1986