The new Albatross recipe book / [Spillers Limited].

Date:
[between 1930 and 1939?]
Catalogue details

Licence: Public Domain Mark

Credit: The new Albatross recipe book / [Spillers Limited]. Source: Wellcome Collection.

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    The rules for baking cakes apply to baked batter puddings. If you are baking a fruit pudding, where the fruit is on the bottom of the dish, you will find that firm fruits are less hikely than soft fruits to cause a soggy pudding where fruit and batter meet. When making a fruit pudding or pie, always put the sugar in the centre of the fruit—that is, with some fruit between it and the batter or pastry—because sugar, coming in contact with either, causes sogginess. Incidentally, when making a fruit pie, well ‘ round ' the fruit—heap it well up in the dish—so that, when it sinks, as it will do when heated, your pie will still remain ' rounded ’ instead of sunk. STEAK AND KIDNEY PUDDING Suet pastry (see page 7) 1 lb. stewing steak 2 oz. kidney 1 tablespoon plain flour 1 teaspoon matt . Pinch of pepper Cold water Cut up the meat and kidney and roll the pieces in the sifted flour, salt and pepper. Line a greased pudding basin with three-quarters of the pastry. Putin the meat and pour in cold water almost to come through. Cover with the remaining pastry and pinch the edges together. Steam or boil for 3hours. Add boiling gravy or stock to the pudding as you cut it. (Variation |.) BEEF AND BEAN PUDDING Use 4-2 lb. steak for the filling, together with 3 oz. haricot beans (soaked 24 hours before using). (Variation Il.) BEEF AND VEGETABLE PUDDING Use only 4-3? lb. meat and fill up the basin with diced carrots, turnips and parsnips. (Variation Ill.) RABBIT (or CHICKEN) PUDDING Cut up and wash the rabbit (or chicken) and 1 rasher streaky bacon. Roll the pieces in 1 tablespoon flour mixed with } teaspoon grated nutmeg and pepper and salt to taste. Continue as for Steak and Kidney Pudding. CAP PUDDING (4-5 Servings.) 6 oz. Albatross Self-Raising Flour Few drops of vanilla essence Pinch of salt 1 egg 2 oz. margarine Milk or water 2 oz. sugar 2-4 tablespoons jam or mar- malade Well grease a pudding basin and add the jam or marmalade. Sift the flour and salt. Cream the margarine and sugar very well. Beat in the essence and then the egg. Add the flour and enough
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