Spring Pudding Recipes From Our Archive
Looking for some different pudding recipes to satisfy your sweet tooth?
These quick and easy “Delicious Puddings To Serve In Spring” are from a 1956 edition of “The People’s Friend”. Interesting to think rationing ended less than two years before these recipes were printed.
Our Cookery Team declared these desserts to be “so good to eat, they’ll be the highlight of the meal.” We hope you agree!
Lemon Mould
1 lemon 1 egg
3oz sago 1½ pints milk
4oz sugar 1oz margarine
Put milk and sugar into pan and when hot sprinkle in the sago. Stir until boiling, then add margarine and grated rind of lemon. Cook slowly until milk is absorbed. Add lemon juice and the yolk of egg. Whip egg white until stiff, then take pan from heat and fold in the egg white. Turn into a mould rinsed with cold water and stand aside to set.
Lemon sauce, either hot or cold, is an optional but delicious accompaniment.
Lemon sauce – Allow 1 large lemon, ½ pint water and 6oz of sugar. Put sugar and water into a small saucepan and boil together until reduced to one gill. Cut lemon rind into narrow strips, then squeeze the juice. Add juice to sauce with the lemon strips and bring to boiling point. Serve with the lemon strips in the sauce or strain the sauce as preferred.
Rhubarb and Raisin Compote
1lb rhubarb 6oz muscatels or sultanas
Juice of 1 orange 3oz sugar
Squeeze juice from orange. Wash rhubarb and cut into inch-lengths. Put into an oven dish, with three tablespoonfuls water. Add sugar, orange juice and the raisins. If muscatels are used, remove seeds. Put on lid and cook in a moderate oven for one hour. Serve hot with sponge fingers, or cold with custard sauce.
Apricot Sponge
Apricot jam 8oz flour
3oz margarine ½ teaspoonful baking powder
1 egg 2 tablespoonfuls milk
3oz sugar Pinch of salt
Beat margarine and sugar together until light and creamy. Beat egg and stir into mixture. Add flour, sifted with the baking powder and salt, and the milk to make a dropping consistency. Put into a greased basin, cover with a greased paper and steam for two hours. Turn out onto a hot dish.
Heat the apricot jam in a small saucepan and pour over the pudding just before serving.
Syrup Tart
2 tablespoonfuls syrup 1/2 teaspoonful ground ginger
2oz breadcrumbs 6oz short crust pastry
Prepare pastry. Put 6oz flour with a good pinch of salt into bowl and rub in 3oz margarine until fine. Mix with cold water to make a stiff dough. Roll out and use to cover a greased pie plate. Use the pastry trimmings to decorate the edge.
Mix breadcrumbs with ginger and syrup and spread over the pastry. Bake in a hot oven for about 30 minutes.
Coconut Pudding
4oz coconut 2 dessertspoonfuls cake crumbs
1 egg 1oz sugar
1 oz margarine Raspberry jam
1 teacupful milk 4oz short crust pastry
Roll out pastry and use to line a greased oven dish. Spread base lightly with the raspberry jam. Put milk and coconut into a saucepan and cook gently together for 15 minutes, Add the sugar, margarine, cake crumbs and egg yolk and when thoroughly blended pour into the oven dish. Bake in a moderate oven for 20 minutes. Meantime beat up the egg white, sweeten with a little caster sugar and pile on top of the pudding. Return to the oven for a few minutes to lightly brown.
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