Zimbabwe W.I. - Hot Puddings - under construction
HOT FRUIT SALAD
Ingredients
1/2 Jar runny honey 1/2 Cup raisins
1 small tin peaches (drained) 1 Apple
A few Glace cherries Juice of 1 lemon
A little brandy (or a lot depending on
your mood!) 1 Fresh pineapple
1/2 Cup nuts (almonds, pecans,
or macadamia) chopped coarsely 2 Bananas
Method
Put chopped apple into saucepan with honey, lemon juice and cook until brownish and transparent.
Add raisins and cook until golden brown. Add chopped pineapple, then nuts, chopped peaches,
sliced bananas and whole cherries. Simmer until rather brown. It can be left in the top of a double
boiler until ready to serve. Add brandy at last moment and serve very hot with very cold cream or ice
cream. Serves 8.
LEMON DELIGHT PUDDING
Ingredients
2 tablespoon margarine/butter Juice and grated rind of 1 lemon
2 tablespoon Flour 3/4 cup sugar (6 oz.)
1 cup milk (8 fl. oz.) 2 eggs seperated
Method
Cream the butter, gradually add the sugar and beat well together. Add well-beaten egg yolks, sifted
flour, lemon juice and rind, mix well. Add the milk, mix, then beat the egg whites stiffly and fold
them into the mixture. Pour into baking dish and stand in a pan of hot water in the oven 350
degrees F. for about 45 minutes. The pudding should have a crisp delicate crust on the top and a
curd-like custard at the bottom. Serve either warm or cold — better with a little cream!
GRANNY'S CHRISTMAS PUDDING
(zoo Year old recipe)
Ingredients
225 grms breadcrumbs 225 grms minced suet
225 grms brown sugar 225 grms sultanas
4 eggs 225 grms Raisins
125 gms chopped nuts 125 gms Mixed peel
1/4 teaspoon Salt 1/4 grated nutmeg
125 gi ins flour 1/2 teaspoon cinnamon
1/2 cup molasses 275 mls Stout.
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Method
Mix all dry ingredients together mixing well, then stir in the remaining ingredients and mix to a soft
dropping consistency. Turn into well greased pudding basin or two. Cover with pleated greaseproof
paper and a cloth. Tie the ends well. Place in pot of boiling water and boil for 5 hours. On the day
boil for a further 4 hours. This is best made 4 to 6 weeks in advance. If you wish to become really
traditional, boil some 5c pieces for 20 minutes and then add to the final stir, where every member of
the family has a go and
makes a wish.
TENNIS PUDDING (HOT)
Ingredients
1 large cup flour 1 dessertspoon margarine
1 teaspoon baking powder pinch Salt
1 small cup sugar Jam
2 eggs
Method
Cream the butter and sugar, add the yolks of the eggs mixing well, sift in the dry ingredients and
mix with a little milk. Place in heatproof dish and pour over 2 cups milk. Bake until brown,
approximately 1/2 hour at 180°C. Spread with Jam and lastly the stiffly beaten egg whites. Return
to the oven until Brown.
BAKED CARROT PUDDING WITH WHIPPED CITRUS SAUCE
A good substitue for the traditional Christmas Pudding
Ingredients
1 cup finely grated carrot 1/2 cup sultanas
1/2 cup currants 1/2 cup chopped dates
1 tablespoon mixed peel 1/2 cup water
1/2 cup brown sugar, firmly packed 90 g butter/ margarine
1 egg lightly beaten 1/2 teaspoon bicarbonate
1/2 cup self raising flour 1/2 cup wholemeal plain flour
1 tablespoon lemon juice or rum 1/2 teaspoon mixed spice
Method
Combine carrot, dried fruit, water, sugar and butter in a pan. Bring to boil, simmer, covered for 5
minutes, remove from heat, stir in soda. Cool to room temperature. Stir in egg, sifted flours, spice
and lemon juice. Place mixture in a greased pudding bowl. Place on oven tray and bake in
moderate oven for 30 minutes. Serve warm with Citrus Sauce.
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CITRUS SAUCE
Ingredients
4 egg yolks 1/3 cup icing sugar
1/4 cup orange juice 300 ml carton whipped cream
2 tablespoon lemon juice or rum
Method
Beat egg yolks and sifted icing sugar in small bowl with electric mixer for 5 minutes or until thick
and creamy. Gradually beat in orange juice. Fold in cream and lemon juice. Refrigerated, covered
until serving time.
STEAMED SPONGE PUDDING
Ingredients
50 gms margarine 50 gms Caster Sugar
1 egg 85 gms self raising flour
Milk to make dropping consistency
Method
Grease puddingbasin and put in 1 tablespoon jam or syrup on the bottom before pouring the mixture
in. Cover with pleated paper and steam for approximately 1 1/2 hours.
Variations
Banoffi
Use dark brown sugar instead of caster and add 1 mashed banana. Put one tablespoon syrup in the
bottom of the basin.
Chocolate
Replace 30 gms flour with 30 grms sifteed cocoa and serve with chocolate sauce.
FAVOURITE BROWN PUDDING
Ingredients
1 1/2 cups Flour 1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon mixed spice
1 teaspoon Bicarbonate of Soda
1 tablespoon Apricot Jam
Method
Mix all dry ingredients plus apricot jam and add to beaten egg. Lastly add the bicarbonate of soda
dissolved in either water or milk.
Spoon this mixture into the following sauce:-
1/2 tablespoon of golden syrup 1/4 cup vinegar or sherry
2 cups boiling water 1/2 cup sugar
Method
Bake at 180°C for approximately 1/2 hour. Serve with cream or custard.
MINCEMEAT PUDDING
Ingredients
1 Jar of mincemeat 100 grms Self Raising Flour
1 egg
Method
Turn mincemeat into a basin, add beaten egg and lastly stir in flour. Place in greased bowl, cover
with foil and steam for 2 hours. Serve with custard.
COCONUT PUDDING
Ingredients
1 cup Flour 1 1/2 tablespoons sugar
1 cup coconut 125 grms margarine/butter
Jam
Method
Rub butter into dry ingredients. Press half the mixture into a shallow dish. Spread with Jam.
Crumble the rest of the mixture on top. Bake in 180°C oven till golden brown.
GINGER PUDDING
Ingredients
Melt
1/2 cup margarine 1/2 cup sugar
1 heaped tablespoon apricot or peach jam 1 teaspoon ground ginger
1 teaspoon bicarbonate of soda dissolved in 1/2 cup milk
SIFT IN
11/2 cups Flour Pinch Salt
Method
Mix well and put into deep greased fireproof dish with lid.
Pour syrup over.
SYRUP
Ingredients
1 cup sugar dissolved in 1 cup water few drops vanilla
Method
Bake in oven at 180°C for 3/4 to 1 hour.
1/2 cup sugar 125 grms margarine 1 egg 1 cup chopped dates 1/4 cup water or milk
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BAKED APPLE MERINGUE
Ingredients
4 cooking apples
Filling:-
50 grms margarine 25 grms brown sugar
75 grms raisins
Meringue topping:-
2 egg whites 50 gnus castor sugar
Method
Core apples and score around centre, mix filling ingredients and stuffinto core of apples. Place on
baking tray with 10 mls of water and bake at 180°C for 1/2 an hour. Meanwhile make the meringue.
Pipe or spoon over the baked apples and brown for a further 15 minutes.
RAISIN ROLL
Ingredients
100 grms Sultanas or Raisins 100 grms sugar
100 grms Flour 1 teaspoon Baking Powder
1/2 teaspon Salt 1 1/2 tablespoons lard
1 Tablespoon margarine or butter
Method
Put raisins or sultanas and sugar in small saucepan, cover with water and cook slowly until fruit is
soft. Sift flour and salt, add lard and baking powder and mix into pastry dough with water. Roll out
and spread with raisins and roll up, pressing ends together. Place in pyrex dish and pour raisin juice
over, add butter and a little hot water and bake 20 minutes in hot oven.
BANANAS IN RAISIN SAUCE
Ingredients
85 gums seedless raisins 300 mls water
2 desserspoons honey Juice of one large lemon
1 level dessertspoon Maizola cornflour 4 Bananas
1 tablespoon butter/ margarine
Method
Simmer raisins in nearly all the water for 10 minutes, strain the liquid from the raisins into pan and
stir in honey, lemon juice and pinch salt. Mix cornflour with a little cold water and add to the
mixture, cook together for 10 minutes.
Peel bananas and cut in half lengthwise. Melt butter in ovenproof dish and arrange bananas in it.
Sprinkle raisins on top and pour hot sauce over all. Bake at 180°C for 25 mins.
SALTY CRAX TART
Ingredients
16 Saltycrax biscuits crushed 1 cup pecan nuts
3 egg whites 3/4 cup sugar
1/2 teaspoon baking powder 1/2 teaspoon vanilla
Method
Whip egg whites stiffly add sugar, the vanilla.
Fold in salty crax, nuts and baking powder. Bake in pie dish at 180°C for 1/2 hour.
PUMPKIN PIE
Ingredients
1 unbaked pie shell 3/4 teaspoon cinnamon
1 3/4 cups of cooked pumpkin 1/4 teaspoon ginger
1 egg 2/3 cup of sugar
1 1/4 cups evaporated milk Pinch of cloves
Method
Beat egg slightly, beat in remaining ingredients pour into pastry shell. Bake 1 hour at
350°F-375°F.
CHOCOLATE FUDGE PUDDING
(You can use half the amount of all ingredients for a medium sized pudding)
Ingredients
2 cups Cake Flour
5. teaspoons Baking Powder
1 teaspoon Salt
1 1/2 cups white sugar
Few drops vanilla essence
1 cup milk
100 grms Melted margarine (combine milk and butter)
2 cups Brown sugar
1/2 cup cocoa (combine)
3 cups boiling water.
Method
Sift first four ingredients into bowl, add combined milk and margerine, mix well and spread into
greased piedish. Sprinkle the combined cocoa and brown sugar over the top of pudding and lastly
pour over the 3 cups of boiling water.
Bake at 200°C for 30 minutes. Serve with cream.
It is advisable to place a dish underneath the pudding in the oven as it tends to boil over.
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