Colin’s pudding

Colin’s pudding

Lynne Lowrie from Blegbie in Humbie has sent through this recipe for a quick pudding option.

Quite often Pamela and Ross would team up for casual dinner with neighbours Colin and Lynne. There were always plenty of cooking apples from the small garden orchard to be used up and Pamela liked to indulge Colin’s penchant for puddings. A hard working farmer can certainly be allowed to partake in as much cake and pudding as he likes!

The derivation of this recipe is a bit iffy, but our guess is that it is another Ida Wilkie / Pamela Flockhart ‘throw it altogether and bung it in the oven’ type of affair.

Apple and Almond Cake
Serves 4

12oz apples, peeled and chopped
6oz sugar
5oz butter or marg
2 eggs
½ tsp almond essence
8oz S.R flour
1 ½ tsp baking powder
Milk for consistency (Lynne to confirm?)
Sprinkling of flaked almonds, brown sugar and cinnamon

Turn on the oven and heat to 325°F or 160°C. Grease a 9 inch tin.

You pretty much mix everything together, but I find this sequence the most efficient unless of course you have a super dooper food mixer.

  1. Cream the sugar and butter (or margarine).
  2. Beat in the eggs and the almond essence.
  3. Add the dry ingredients (flour and BP) spoon by spoon and mix,
  4. Add some milk until the mixture is a heavy batter. (Is that right, Lynne? Other
    wise the mixture is very thick.)

Place half the mixture in a 9 inch tin or baking dish, cover with apples and top with remaining mixture. Sprinkle with the almond, cinnamon and sugar topping.

Bake for 1 ½ hours at 325°F or 160°C. Serve with ice-cream or natural Greek yoghurt.

To make this recipe for 6 people just use one and a half times the ingredients.

My photos aren’t the best but hopefully you get the giste.

[Health warning: many of the recipes on this site contain flour & sugar. I always recommend organic, single origin ingredients, preferably unbleached, and will endeavour to offer alternatives. As we so very painfully know, cancer cells love sugar – so please moderate your sweet treats.]

Quick Apple and Almond Cake in a bowl

Colin’s Pudding

IMG_3274

The Lowrie Family

Thank you Lynne!

My, oh, my! Sugar high!

Thank you, Moi, for handing me the recipe card that you found recently (see pic). In Mum’s hand, is the recipe for Caramel Sauce. This one, though, is not to be confused with the Linda Landers Caramel Sauce recipe. The former could be termed the ‘lite’ version but as both contain vast proportions of sugar, it really doesn’t matter! Having just tasted a wee swirl atop my ‘lite’ frozen yoghurt, I am definitely soaring in the heady stratosphere of a sugar high. I have very fond memories of scraping the last remnants of melted ice-cream and caramel sauce from my dessert bowl at Sunday lunch (no rude comments, please, about where that led me!).

CaramelRecipeCardCaramel Sauce (lite version!)
Good on ice-cream and keeps soft form in a jar to use as a cake filling or a spread. (Also good for surreptitious larder snacks – eaten by the teaspoon from the jar!). This recipe (thankfully) only makes a small amount (approx. 120g).

Boil 1 cup of light brown sugar with 2 tablespoons milk and 1tablespoon butter for 4 minutes.
Take off fire, add 1 teaspoon vanilla essence and a good squeeze of lemon.
Beat until thick.

Linda LandersLinda Landers’ Caramel Sauce
Truly divine and decadent on vanilla ice-cream. Forms an increasingly gooey thick toffee coating atop the cold ice-cream, and can become hard, depending on your cooking technique.

Bring slowly to the boil: 2 cups packed brown sugar, 2 tablespoons golden syrup, 2 tablespoons butter, 1 cup whipping or double cream.
Boil for 5 minutes. When off the stove beat in 2 teaspoons of vanilla essence.

Caramel04 Caramel05 Caramel09

CaramelRecipeCard

Pamela’s Plum Pudding

Christmas is usually a big affair at the Flockhart and extended family household. Much is made of tradition throughout the day and also for the Christmas Dinner. Auntie Ida used to come out to Longwood about 4-6 weeks before Christmas to help make the puddings and pies. We all had to have a stir of the pudding mixture for good luck and wrap money and charms to put inside it. Here’s the recipe that we all love so much, and hope you do too!

CHRISTMAS PUDDING (Pamela Flockhart)
Enough for 9-10 x 1pint/half kilo puddings, two medium sized puddings or a big one! I didn’t realise until I tried this myself that it makes a lot of pudding! If you want to just make one for your family of 4-6 I suggest you use only a third of the recipe amounts 🙂

Plum Pudding Recipe

Pamela’s Christmas pudding is rich and usually most enjoyed in the days after Christmas – warmed or cold with cream!

 

FRUIT: DRY INGREDIENTS:
  1. 450g currants
  2. 450g seedless raisins
  3. 350g sultanas
  4. 225g muscatel raisins
  5. 110g glace cherries
  6. 110g preserved ginger
  7. 110g dried apricots or peaches
  8. 110g candied orange peel
  9. 110g candied citron peel
  10. 50g candied lemon peel
  11. 225g shredded almonds
  12. 225g finely grated carrot
  13. 2 teaspoons glycerine
  1. 280g White breadcrumbs
  2. 170g Brown breadcrumbs
  3. 280g Plain flour
  4. 2 tsp Baking powder
  5. 2 tsp Salt
  6. 2 tsp Cinnamon
  7. ½ tsp Mixed spice
  8. ¼ tsp Ground ginger
  9. 1 tsp Ground Nutmeg
  10. 1 ½ tsp Ground mace
OTHER INGREDIENTS: A. PREPARE BASINS:
  1. 225g Butter
  2. 225g Suet (sub with grated frozen butter or vegetable shortening)
  3. 450g Cooking apples, peeled & chopped
  4. 225g White Sugar
  5. 225g Brown Sugar
  6. 8-9 eggs
  7. 3 tbsp Golden syrup
  8. 3 tbsp Black treacle
  9. 140ml Brandy/rum/whisky/sherry
  10. 140-240ml Old ale/stout/sherry/wine
Grease and line bottom of pudding basins with a circular disk of baking/greaseproof paper.Cover puddings with 2 circular disks of baking/greaseproof paper, 5cm wider diameter than basin. Use an old sheet to wrap up the basin, tie with a drawstring around top and make a small handle. Scald cloth & sprinkle with flour.
B. PREPARING MIXTURE: C. MIXING THE PUDDING:
  • Clean & prepare fruit.
  • Chop into smaller pieces if too large. Peel & grate carrots.
  • Mix altogether.
  • Sprinkle with glycerine.
  • Mix crumbs in and cover.

Leave in a cool place overnight.

  • Sift together in a very large bowl the flour, slat, baking powder and spices.
  • Cut in the butter & suet till mixture resembles fine breadcrumbs.
  • Add sugar, then crumbs and the apple.
  • Add the fruit & mix well
  • Beat eggs well and stir into muxture gradually
  • Warm the syrup & treacle and stir in
  • Stir in the spirits

Mixture should be moist enough to drop easily from a spoon but not runny.

D. FILLING THE BASINS E. COOKING TIME
  1. Fill each basin about ¾ full
  2. If money or charms are to be included – boil first in a little water and wrap well in baking paper, and lay in at intervals as you fill the basin.
  3. Smooth over the top & make a little hollow in the middle.
  4. Cover well with baking paper
  5. Wrap in cotton (old sheet)/foil and tie up with string.
  6. Scald and sprinkle with flour.
  1. Set basins on a rack in a pot of boiling water.
  2. Boil for at least 4-5 hours
  3. (Make sure water doesn’t get into the pudding and that your pot does not boil dry!)
  4. Store in a cool place
  5. On Christmas day boil again for a further 2 hours.

(If microwaving, do not put foil or money in! A 450g pudding can be zapped on high for 3 minutes and left to stand for a couple – a large pudding is better steamed).

SERVING  
  1. Unwrap pudding, carefully loosen edges and upturn onto a heatproof plate – watch out,  it will be steamy hot! Remove any baking paper.
  2. Make sure that you have a clear, unobstructed route to the table. And that there is a place to set the pudding down on a mat. (Look out for draped decorations that could catch fire.)
  3. Pour a cup or two of rum or brandy over the pudding and strike a long match or lighter. Touch the flame to the base of the pudding. As soon as the low blue flame covers the pudding, parade the pudding into the dining room (preferably to singing or the bagpipes) and ceremoniously place on table mat.
  4. Garnish with holly, if desired.
  5. Serve with brandy butter and/or cream.
pudding ingredients

The mixture in process. It darkens in colour after adding the treacle.