20th Century Sweets
Sweet Dish - Junket
Sweets - Puddings From The Twentieth Century
These recipes are just right for the changing seasons, as they cover hot or cold desserts. In the middle twentieth century, a pudding was something that was always on the table for every mid-day meal, seven days a week, which was normal in those days. A good solid meal was meat and vegetables, followed by a pudding. In the winter it was usually a steamed, boiled or baked pudding.
How to make sponge pudding
Foundation Steamed Pudding.
- 2 ozs butter
- 2 tablespoon sugar
- 6 ozs flour
- 1 good teaspoon baking powder
- pinch salt
- 1 egg
- about 2 tablespoons milk
Method:
- Cream butter and sugar.
- Sift and add the flour, baking powder, salt.
- Add the egg and milk and mix.
- 4. Steam for 1 1/2 hours to 2 hours in a buttered basin.
- Serve with sweet sauce. (recipe above).
- VARIATIONS.
- Raspberry Pudding. Add 1 teaspoon raspberry flavoring to creamed butter and sugar, and put a tablespoon (or desired amount) at the bottom of the basin.
- Or use strawberry essence and strawberry jam.
- Chocolate Pudding. Sift 1 tablespoon cocoa ( or desired amount), with the flour and add 1 teaspoon vanilla essence to the creamed butter and sugar. Use an extra dessertspoon milk.
- Coffee Pudding. Add 1 dessertspoon coffee essence (or desired amount), to creamed butter and sugar, and only 1 1/2 tablespoons milk.
- Spice Steamed Pudding. Add 1 dessertspoon mixed spice to sifted flour, and sprinkle a tablespoon of chopped walnuts over the bottom of the basin.
Peach Chiffon Pie
- one cup pureed peaches
- 1 1/2 tablespoons powdered gelatine
- 1/2 cups sugar
- 1/4 teaspoon salt
- 4 eggs yolks and whites separated
- 1/4 pint cream
- 2 tablespoons sugar
- 1/4 teaspoon almond essence
- 1/2 teaspoon vanilla
Method:
- Bake pie shell. Recipe below
- To 1/4 cup peach puree add gelatin, and let soak.
- To remaining, 3/4 cup peach puree add sugar and salt and bring to boil.
- Stir in softened gelatine.
- Add carefully the well-beaten egg yolks.
- Cool.
- Fold in stiffly beaten egg whites.
- Whip half of the cream, sweeten, flavor vanilla and almond and fold into the mixture.
- Pour into baked pie shell and chill until firm.
- Serve, with the rest of the cream (whipped) or Ice cream.
Three-minute microwave sponge pudding
Microwave Puddings
If you have never tried making a pudding in the microwave, watch the video above, it only took three minutes to cook it. It is so easy you can just about use any recipe for steam puddings, you will find very little failures, just imagine the sweets you could be enjoying on a cold winters night.
Have fun just try it you will be amazed.
Cranberry and Rhubard Pie
Rhubarb - Have you eaten a rhubarb pie?
My family enjoys them, only don't make it too tardy, if it is, eaten with vanilla ice cream or whipped cream breaks down the tartness. Rhubarb is a vegetable, but it can be eaten in the morning added to a cereal and evening as a pie or at the bottom of a sponge pudding.
Only the stalks of the rhubarb are used, the leaves and roots contain oxalic acid and other unknown poisons, so it is best to avoid them.
Pie Shell Pastry
- 6 ounces of flour
- 3 1/2 oz butter
- 1/4 teaspoon baking powder
- pinch salt
- 1 oz castor sugar
- 1 egg yolk
Method:
- Sift into a bowl all the dry ingredients.
- Rub butter lightly into flour.
- Add egg yoke.
- Work into a pliable dough.
- Cook in hot oven about 200c until baked about 20 minutes
- Suitable for cases, and open tarts, such as rhubarb, plums, apples, you can add strips of pastry over the top of the pie.
Desserts or Sweets
What do you called Desserts?
How to make a Steamed Pudding with Sarah Whitaker at Aga Twyford
Peach Shortcake
These recipes are what my mother cooked in the 1950s, a good plain dessert with no fuss, and I carried on doing it in the 1960-70s.
Ingredients
- 2 level breakfast cups flour
- 2 level teaspoons baking powder
- 1 egg
- pinch salt
- 2 large tablespoons sugar
- 3 full tablespoons butter
- about 1/2 cup milk
Method:
- Sift dry ingredients, rub in the butter.
- Mix with the beaten egg and milk to make a soft dough.
- Place one-half of the dough in a greased sandwich tin, smooth over, and spread with soften butter.
- Cover with the other part of the dough, which has been smooth out to fit the tin.
- Bake in a hot oven till cooked. ( I cook it on 200 c for about 20 mins).
- Split open while hot.
- When cooled, spread with sliced peaches (ripe or stewed) and whipped cream.
- Replace the top on and spread sliced peaches on top and cover with more whipped cream. Strawberries are nice for a change from peaches.
- You can add chocolate chips or hundreds and thousand, or whatever you like on top of the whipped cream and serve.
Fruit Dessert
Fruit Sauce
- One cup fruit juice and pulp
- 1/2 teaspoon lemon juice
- 1/2 tablespoon cornflour
- 1/4 to 1/2 cup sugar - as needed
- pinch salt
- sprinkle nutmeg
Method:
- Mix fruit juices and bring to boiling point.
- Mix cornflour with a little cold water, and add to hot mixture.
- Sweeten to taste, add nutmeg and bring to the boil, stirring all the time.
- Serve hot with fruit or cooled on ice cream, serve on the peach flan above.
Foundation Dessert Sauce
- 1 tablespoon cornflour
- 1/2 cup sugar
- pinch salt
- 1 egg
- 2 tablespoon butter
- 2 teaspoons vanilla
- 1 cup hot water
Method
- Mix cornflour, sugar, and salt.
- Gradually add the hot water, and cook until thick, stirring constantly.
- Add the beaten egg yolk, and cook a minute or two.
- Add butter and vanilla.
- Cool, a little, and fold in the beaten egg white.
- Serve with tinned or fresh fruit, or nice on plain steamed foundation pudding.
- Lemon Sauce: Omit the vanilla, add 2 tablespoons lemon juice, and 1 teaspoon grated rind.
- Nutmeg: Add a teaspoon grated nutmeg.
- Chocolate Sauce: Add 1/2 oz. unsweetened chocolate, or a dessertspoon cocoa, blend with the cornflour and sugar.
Cheese cake and fruit
© 2012 Elsie Hagley
