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igenlodeI used some of my left-over white rolls to make a Plum Duff (from the modern National Trust cookbook of Traditional Puddings, so not strictly speaking vintage).
It uses a relatively small amount of flour and sugar and lightens the suet pudding with breadcrumbs, while sweetening it with dried fruit (the 'plums' pulled out by Little Jack Horner) and tart jam; the recipe wanted redcurrant jelly, but I didn't have any, so used bramble jelly. The result resembles Christmas pudding visually (as do almost all steamed puddings), but in the absence of spices, chopped nuts, citrus peel, etc. it tastes quite different, and is much less dense in texture.
The recipe wanted a two-pint bowl, but I couldn't find anything larger than one and a half pints, so I ended up making two one-pint puddings instead. When they were busy steaming (in two separate saucepans, since not even my biggest pan was quite big enough for two one-pint bowls side by side), a two-pint bowl duly turned up in the washing-up -- I'd used it to mix the salad in at lunch-time!
The recipe recommends custard or lemon sauce, made with cream and lemon curd. I had mine with the cheaper and easier marmalade sauce, made with a tablespoon of Seville marmalade boiled up in a little water ;-p
Works with almost any kind of jam; in an ideal world you dilute the jam with lemon juice rather than water, sieve out any lumps, and thicken the sauce with arrowroot, but in fact simply thinning the jam with water and boiling it up for a short while makes a perfectly serviceable sauce for steamed or sponge puddings.
I wrote a couple of paragraphs of beginning for my Harry Potter flashfic, attempting to establish (and explain) the setting in a standalone way, and posted it to AO3 under the title of Appraisal -- having forgotten until the last moment that I was going to need a title at all!
It uses a relatively small amount of flour and sugar and lightens the suet pudding with breadcrumbs, while sweetening it with dried fruit (the 'plums' pulled out by Little Jack Horner) and tart jam; the recipe wanted redcurrant jelly, but I didn't have any, so used bramble jelly. The result resembles Christmas pudding visually (as do almost all steamed puddings), but in the absence of spices, chopped nuts, citrus peel, etc. it tastes quite different, and is much less dense in texture.
The recipe wanted a two-pint bowl, but I couldn't find anything larger than one and a half pints, so I ended up making two one-pint puddings instead. When they were busy steaming (in two separate saucepans, since not even my biggest pan was quite big enough for two one-pint bowls side by side), a two-pint bowl duly turned up in the washing-up -- I'd used it to mix the salad in at lunch-time!
The recipe recommends custard or lemon sauce, made with cream and lemon curd. I had mine with the cheaper and easier marmalade sauce, made with a tablespoon of Seville marmalade boiled up in a little water ;-p
Works with almost any kind of jam; in an ideal world you dilute the jam with lemon juice rather than water, sieve out any lumps, and thicken the sauce with arrowroot, but in fact simply thinning the jam with water and boiling it up for a short while makes a perfectly serviceable sauce for steamed or sponge puddings.
I wrote a couple of paragraphs of beginning for my Harry Potter flashfic, attempting to establish (and explain) the setting in a standalone way, and posted it to AO3 under the title of Appraisal -- having forgotten until the last moment that I was going to need a title at all!
no subject
Date: 2021-05-21 02:50 pm (UTC)I believe it was cheap to make as apples were easy to come by, and the army got rather fed up of it.
Tickler's jam, Tickler's jam,
How I love old Tickler's jam,
Plum and apple in a one pound pot,
Sent from Blighty in a ten ton lot,
Every night when I'm asleep,
I'm dreaming that I am,
Forcing my way through the Dardanelles,
With a ton of Tickler's jam.
no subject
Date: 2021-05-21 03:08 pm (UTC)I have a wartime recipe for 'apple and orange marmalade' in order to make the most of any orange peel left over from your small child's occasional small orange -- no such thing as a supply of Sevilles for marmalade-making!