Family Duff.

(No Eggs.)

Pour 1½ cups boiling water over 1 teaspoonful soda and 2 good tablespoons good dripping. Stir till dissolved and leave 20 minutes. Add 1 cup mixed fruit, 2 cups flour, ¼ teaspoon nutmeg, ¼ teaspoon spice, ¾ cup sugar. Stir well, pour into greased basin, and leave overnight. Cover and steam 3 hours or more.

Custard.

(Eggless and Sugarless.)

Dissolve 1 rounded tablespoon syrup in one pint warm milk, pour into a piedish and stand dish in a meat tin of cold water. Bake in a very slow oven for 30 to 45 minutes. May be served hot or cold, alone or with fruit. Sets like an egg custard.

Sugarless Custard.

(Nice with above.)

Mix 1 teaspoon cornflour into a paste with 1 teaspoon vanilla custard powder with milk. Boil the remainder of the pint of condensed milk and pour gradually on to the cornflour paste, stirring all the time. Continue stirring while it boils gently for 4 minutes.

Plum Pudding.

(No Eggs or Sugar.)

½lb. flour, 1 teaspoon baking powder, ½ teaspoon spice, ½ teaspoon ground ginger, ½lb. breadcrumbs, ½lb. “Shreddo,” 1lb. mixed fruit, 2 tablespoons marmalade, 1 pint milk or milk and water. Sift flour, baking powder and spices well together, then add all other ingredients. Mix well together, then stir in the milk, mix well, turn into greased basin, cover and boil 3 hours.

Bread Pudding.

1 breakfast cup stale bread, ½pt. milk, 1 tablespoon fat, 1 tablespoon sugar, 2 tablespoons mixed dried fruit, ½ teaspoon mixed spice, 1 teaspoon blank treacle or syrup, ½ teaspoon bicarbonate of soda.

Method.―Soak the bread in hot milk for 10 to 15 minutes. Flake with a fork. Add the other ingredients and mix well. Grease and sugar a “Yorkshire” tin, add the mixture and bake ¾-1 hour in a moderate oven, or steam in a covered basin for 1½ hours.

Chocolate Pudding.

4 tablespoons flour, 4 tablespoons grated raw potatoes, ½ teaspoon baking powder, 1 tablespoon fat, 1 tablespoon cocoa, 1½ tablespoons syrup or sugar, 1 egg, milk and water.

Method.―Mix in the usual way. Steam in a greased bowl for 1½ hours or bake in a greased “Yorkshire” tin for 1-1¼ hours.

Economical Apple Pudding.

4 tablespoons flour, 4 tablespoons raw grated potato or fine oatmeal, 1 tablespoon fat, 1 apple, 2 tablespoons dates or prunes, 1 teaspoon baking powder, 1-2 cloves, pinch of salt, milk and water to mix.

Method.―Rub in the fat into the flour. Add the dry ingredients, the chopped apple and the fruit, etc., and mix to a dropping consistency with milk and water. Place in a well-greased tin and bake for about 1 hour. A few minutes before serving dust with ½ tablespoon sugar and allow to brown.

Patriotic Pudding

4 tablespoons flour, 4 tablespoons grated raw potato or fine oatmeal, 1 tablespoon fat, 2 tablespoons jam, treacle or syrup, ½ teaspoon bicarbonate of soda, pinch of salt, 2 teaspoons grated orange or lemon rind (if available), milk and water to mix.

Method I.―Rub the fat into the flour, add the rest of the dry ingredients and mix well. Add the jam or syrup, heated in four tablespoons of milk, and mix to a soft mixture, adding more milk or water if necessary. Turn into a well-greased bowl, cover and steam for 1 hour.

Method II.―Place jam or treacle in the bottom of a well-greased bowl, make the mixture as above, mixing the dry ingredients with the milk only.

Ginger Pudding.

4 tablespoons flour, 2 tablespoons fine oatmeal, 1 medium carrot (minced), ½ teaspoon carbonate of soda, 1 tablespoon fat, ½ teaspoon ground ginger, 2 tablespoons treacle or golden syrup, milk to mix. Mix in usual way, bake and serve with custard.

Sweet Surprise.

4 tablespoons flour, 2 tablespoons grated raw potato, 1 medium grated raw carrot, ½ teaspoon bicarbonate of soda, ½ teaspoon spice, 1 tablespoon suet or hard fat, 2 tablespoons sultanas or other dried fruit (optional), 1 teaspoon syrup, salt, milk to mix.

Method.―Mix all the dry ingredients thoroughly. Add milk and mix to a dropping consistency. Put into a greased basin, steam for 2 hours. Serve with a chocolate sauce.

Benghazi Pudding.

8 tablespoons flour, 2 tablespoons butter, 2 tablespoons breadcrumbs, 2 tablespoons sugar, 2 tablespoons jam, 1 cup milk, 1 teaspoon soda.

Rub butter into flour, add other ingredients, mix with milk in which soda has been added. Steam 2¼ hours.

Potato Sponge Pudding.

3ozs. grated raw potatoes, 6 ozs. flour, 1 teaspoon baking powder, 1oz. butter, 1 egg, 2ozs. sugar, pinch salt, 1oz. cocoa, little milk.

Cream butter and sugar, beat in potato and egg. Mix flour, cocoa, salt and baking powder, and add this alternately with the liquid to make soft mixture. Steam in a greased basin 1 to 1½ hours.

Egyptian Pudding.

1 cup flour, 1 tablespoon butter, ½ cup sultanas, 1 teaspoon soda, 1 tablespoon syrup.

Rub butter into flour, add other ingredients and mix with boiling water. Steam 1½ hours.

Pacific Pudding.

Sieve together 1 cup flour, 2 teaspoons ground ginger. Rub in 3ozs. butter or dripping, add ½ cup sultanas and ½ cup syrup, warmed. Dissolve ½ teaspoon soda in ½ cup of milk and add to mixture. Steam 2 hours.

Eggless Steam Pudding

½ cup “Shreddo” or 1 tablespoon butter, ½ cup sugar, 1 cup milk with 1 teaspoon soda dissolved in it; add 1 cup flour, 1 cup breadcrumbs, 1 cup diced apples and ½ cup sultanas.

Steam in greased bowl 2 hours.

Navy Batter Pudding.

Butter a dish, peel and slice some apples, fill dish with layers of apples, nutmeg and sugar.

Make a batter of yolk of 1 egg, 1 tablespoon butter, ½ cup sugar, 1 cup flour, 1 teaspoon baking powder, ½ cup milk.

Mix altogether and pour over apples. When baked add beated white of egg with a little sugar on top. Return to oven to brown.

Victory Pudding.

2 cups flour, 2 teaspoons baking powder and pinch of salt sifted together; add 1 cup of “Shreddo” and make into soft dough with milk or milk and water. have some apples peeled and cored. Take piece of dough and bury the apples in it. Put into a deep pudding dish, and on top of each dumpling place a small piece of butter, and over all sprinkle a cup of brown sugar and a cup of boiling water. bake in hot oven ¾ hour.

Date Pudding.

2ozs. butter, 4ozs. flour, 2ozs. sugar, ½ teaspoon baking powder, 1 egg, 2 tablespoons milk, dates, pinch of salt.

Cream butter and sugar, add egg, add milk and sifted flour and baking powder. bake ¾ hour or steam 1½ hours. May be cooked on stewed fruit as a sponge.

Churchill Pudding.

2 apples grated, 2 tablespoons syrup, ½ flour, ¼lb. “Shreddo,” 1 teaspoon baking powder, milk and water.

Mix dry ingredients with milk and water, roll out and spread with apples and syrup. bake in moderate oven.

Roosevelt Pudding.

1 cup flour, 1 oz. margarine, 1 oz. sugar, 1 teaspoon soda.

Mix like a scone mixture with milk and water, put into a greased basin. Put ½ cup boiling water, 1 oz. margarine, 1 tablespoon syrup together and melt and pour over pudding. Steam 1 hour, with no cover over basin.

Airforce Pudding

1 cup flour, 1 cup milk, ½ cup sugar, 1 cup chopped apples, 1 cup sultanas, 1 teaspoon soda, 1 cup breakcrumbs, 1 tablespoon butter or dripping.

Rub butter into flour, add other ingredients, mix with milk to which soda has been added. Put into greased basin and steam 2 hours.

Soldier’s Pudding.

Peel and slice 4 large apples, put into piedish. Pour over ½ cup cold water and sprinkle with cinnamon, Rub together 2½ tablespoons butter, 1 cup flour, ½ cup sugar until it looks like breadcrumbs. Sprinkle over the apples and bake ½ to ¾ hour in a moderate oven. Excellent.

Dumplings in Syrup

Peel and core the desired number of apples. Have some pastry ready and roll half an apple in a piece of pastry. Place them in a piedish and pour over 1 cup boiling water in which 1 heaped tablespoon of syrup has been dissoved. Bake in moderate oven.

Treacle Pudding.

3 tablespoons flour, 3 tablespoons medium oatmeal, 1 tablespoon margarine, 1 tablespoon syrup or sugar, ¼-½ pint milk and water, ½ teaspoon bicarbonate of soda, 2 tablespoons dried fruit, 1 teaspoon treacle, ½ teaspoon ground ginger or spice.

Method.―Rub the fat into the flour. Add oatmeal, sugar, soda and fruit and mix well. Bind together with treacle heated in the milk. Turn into a greased mould or basin and steam for 1½-2 hours. Turn out and serve with a sweet sauce or custard.