This traditional steamed pudding recipe is from the 1800s. No chemical leaveners were used back then. I have spoken to elder folks around NL, and they stated that traditional puddings were more flavorful, rich and warming, it didn’t taste like today’s puddings. Presented here is the recipe as it would have appeared during that time. You can use a pudding basin or pudding bag.
Makes 4 servings
- 5 oz hot milk
- 2 tbsp cooking molasses
- 1 large egg, beaten
- 1½ cups stale breadcrumbs
- 1 tbsp white sugar
- 6 oz suet
- 1 tsp ground ginger
- 4 oz all-purpose flour
- Butter (greasing bowl)
In a saucepan over medium to high heat, bring milk to a simmer (do not boil) and let it cool to 145° F. Stir in molasses and egg until molasses is dissolved. Add breadcrumbs, sugar and suet, mix well. In a large bowl, sift flour and ginger. Add milk pan contents to bowl and combine mixtures thoroughly.
Spoon batter (which is very thick) in a well-greased 1-quart pudding bowl with butter and steam for two hours. Once steaming is completed, lift pudding bowl from pan and remove foil and parchment paper. Cool for 10 minutes. Using a palette knife, loosen all around the pudding and remove pudding by gently shaking onto a serving plate. Serve with cream or custard.
Instructions on how to Steam a Pudding
1. Make a lid using foil and parchment paper to cover top of bowl;
2. Form a pleat (1 inch) in middle of both foil and parchment paper;
3. Place on top of bowl and form around;
4. Tie in place and create a handle before placing in steamer or lidded pan;
5. Use boiling water and ensure water level inside pan reaches half-way up bowl;
6. Check at 30-minute intervals to ensure it does not boil dry;
7. Water level should not fall below 1 quarter up the bowl; add
8. Add boiling water when necessary.
This Lemon Squares recipe is from 1968 and uses soda crackers and flour for its crust. Very easy to make and absolutely delicious. The original recipe calls for 1 cup of sugar, however, I thought it was extremely sweet so I cut it down to 1/4 cup. Although the original recipe just stated coconut, I used unsweetened. Also, I used margarine instead of butter. Try it and let me know how it turns out…..
Preheat oven to 350°F
- 1 pk (7½ oz) sheriff lemon pie filling
- ¾ cup all-purpose flour
- 2 tsp baking powder
- ¾ cup butter or margarine, room temperature
- ¾ cup unsalted soda crackers, finely crushed
- ¼ cup white sugar
- 1½ cups unsweetened flaked coconut
Prepare lemon pie filling as per package directions. Remove from heat and cool.
In a bowl, sift flour and baking powder. Rub in butter or margarine until crumbs are formed. Add crushed soda crackers, sugar and coconut. Mix until well blended. Spread half of crumb mixture into a well-greased or parchment lined 9 inch square pan. Press mixture evenly to form a crust. Spread lemon filling evenly over crust and sprinkle remainder of crumb mixture over lemon filling. Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool on rack prior to cutting into squares.