FRESH APRICOT PUDDING RECIPE

Ingredients:



1 oz butter
8 oz fresh apricots
4 oz self-raising flour
4 oz fine white breadcrumbs
4 oz shredded suet
2 tblsp granulated sugar
2 eggs
little milk to mix
2tsp Demerara sugar


How to make fresh apricot pudding:

* Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
* Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
* Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
* Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
* Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
* Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.


APRICOT SAUCE

8 fresh apricots
1/2 pint water
3 tsp Dmerara sugar
1 tblsp apricot jam
2 tsp cornflour

How to make apricot sauce:

* Chop apricots into quarters; crack stones and remove kernels.
* Cook apricots and stones in the water and sugar for 10 minutes or until soft.
* Add the jam.
* Blend cornflour to a smooth paste with a tblsp spoon of water, add to boiling apricot mixture.
* Stir until boiling again and mixture clears and thickens slightly.
* Pour into a sauce boat to serve.

MACARONI FRUIT PUDDING RECIPE

Ingredients:



6 oz short cut macaroni
1 pint water
1 tsp salt (namak)
1 pint milk
1 egg
2 tblsp golden syrup
2 oz currants (kishmish)
2 oz sultanas
1 oz butter
grated nutmeg (jaiphal)


How to make macaroni fruit pudding:

* Boil the macaroni in the water with salt added 5-7 minutes.
* Drain and return to pan.
* Add the milk, bring to the boil, stirring all the time. Remove from heat, stir in beaten egg and the syrup.
* Add the cleaned fruit and the butter, mix well.
* Pour into a buttered pie-dish, grate nutmeg over.
* Bake in moderate oven for 30 minutes.

GINGER PUDDING RECIPE

Ingredients:



2 oz flour
4 oz breadcrumbs
3 oz shredded suet
1/2 tspful baking powder
chopped ginger (adrak)
2 tblsp golden syrup
1 tspful ground ginger (adrak)
little milk


How to make ginger pudding:

* Mix the dry ingredients in a pan, add the golden syrup, and lastly enough milk to make a fairly firm mixture.
* Put into a greased pan, cover with a double piece of greased paper and steam for 2- 2 1/2 hours.

FIG PUDDING RECIPE

Ingredients:



8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)


How to make fig pudding:

* Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
* Add the beaten eggs and the milk.
* Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
* Serve with wine foam sauce.

COTTAGE PUDDING RECIPE

Ingredients:



4 oz cooked potatoes (aloo)
1 pint of milk (doodh)
2 eggs
2 oz sugar (cheeni)


How to make cottage pudding:

* Mash the potatoes, add the sugar, eggs and lastly the milk.
* Mix well together.
* Grease a pie dish, pour in the mixture and bake in a moderate oven for 3 /4 hour

HONEYCOMB PUDDING RECIPE

Ingredients:



1 quart milk
3 eggs
1/2 oz powdered gelatine
2 oz loaf sugar (cheeni)
1 tsp vanilla essence


How to make honeycomb pudding:

* Separate the egg-whites from the yolks.
* Dissolve the gelatine in a little warm milk, add the sugar, the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
* Then take the saucepan off the fire, leave to cool, fold in the stiffly beaten whites.
* Add the vanilla essence and pour into a wetted mould.
* Turn out when set.

COFFEE PUDDING RECIPE

Ingredients:



5 ozl strong coffee
5 oz sugar
4 eggs
1 pint milk
small pinch of salt


How to make coffee pudding:

* Boil the milk and leave it to cool a little.
* Beat the eggs and sugar together and add the milk and salt, then the coffee.
* Strain the mixture into a pie dish, stand in a tin with boiling water half way up the dish and cook in a moderate oven until quite firm.
* Leave to cool and when cold sprinkle with castor sugar.