Clinton News-Record, 1979-11-08, Page 312a
Page 16
Individuals give...
Favourite
puddings
CARROT PUDDING
1 cup grated raw potato
1 cup grated raw carrot
1 cup beef suet, chopped fine
1/2 cup sour milk
1 tsp soda dissolved in milk
1 cup brown sugar
1 cup raisins, more if desired
1/2 cup mixed peel
1/4 cup almonds, cut fine
1 tsp. salt
Mix all together and steam for 3 hours. Can be
steamed ahead of time thenresteamed.
SAUCE FOR CARROT PUDDING
1 cup brown sugar
1 tbsp. butter
1/2 cup water
Boil these until dark 'and add 1 tbsp. flour, stir
until smooth and add 11/2 cups boiling water. Add
salt and vanilla.
By Sheila Stanley,
• RR5
Goderich.
GLUTEN-FREE
CHRISTMAS PUDDING
AND SAUCE
One-third cup shortening
One-third cup molasses
1 egg „ -.
3A cup evaporated milk
1/2 cup seedless raisins
1/2 cup finely chopped dates
One-third cup chopped mixed peel
11/2 cup fine cornflake crumbs
3/ tsp. salt
1/4 tsp. baking soda
3/ tsp. cinnamon
1,4 tsp. nutmeg
Cream together shortening, molasses and egg.
Stir in evaporated milk. Add raisins, dates,
mixed peel, cornflake crumbs, salt, baking soda,
cinnamon and nutmeg and beat until thoroughly
combined.
Fill six buttered six ounce custard cups or
individual moulds 3A full with batter.
Place custard, cups in covered electric fry pan
with one inch of boiling water after covering
each custard cup tightly, with sheet of foil. Bring
water to boil, reduce heat and simmer for 30 min.
CLEAR LEMON SAUCE
In small pot, mix well:
2 tblsp. cornstarch
1/2 cup water
1/2 tsp. nutmeg.
Stir in 1s/ cups hot water and cook, stirring until
thick. Add 1/4 ' cup lemon juice and stir until
boiling.
CHRISTMAS PUDDING
23/ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 cup finely chopped suet
1 cup seeded raisins
l cup chopped dates
1 cup milk
1 cup molasses
Sift together flour, soda, salt, cinnamon,
nutmeg, ginger and cloves in large mixing bowl.
Add suet, raisins, dates, toss together gently.
Combine milk and molasses; pour into dry
,ingredients and blend. Turn into prepared
greased molds, filling two-thirds full. Cover with
several thicknesses of waxed paper or with
aluminum foil.
Place in steamer (3 hours) •
Serve warm with your favourite sauce.
Mrs. Madeline Bean
RR5 Goderich
CARROT PUDDING
1 cup brown sugar
1 cup beef suet or 3/ cup butter
1 cup raisins
1 cup currants
1 cup grated raw carrot
1 cup grated raw potatoes
11/2 cups flour
1 tsp. baking soda
Mix all of the above together and steam for
three :..hours in a well -greased basin. Greased
cloth must be tied tightly over top, pinning four
corners together on top to enable basin to be
lifted out easily.
Sauce: R.
11/2 cups brown sugar
11/2 tbsp. cornstarch
1 tbsp. flour
1 tsp. butter
dash of salt
When melted together add hot water until thin
enough to pour. Add 1 tsp. vanilla last, and boil
five minutes.
Jay Carter
Clinton
STEAMED APPLE PUDDING
11/2 cup all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup. butter
2 eggs beaten
1/2 cup raisins
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1 cup brown sugar •
2 and one-third cup chopped apples
Cream butter, sugar and eggs. Add apples and
raisins. Add dry ingredients. Place in greased
pan. Cover with double wax paper. Cover with
tin foil next. Steam for 2 hours.
By Barbara Des jardins,
Goderich
1
RICE 'n' RASIN PUDDING
Grease 2 quart casserole
1/2 cup rice
1 qt. milk
1/2 cup seedless raisins
one-third cup butter or margarine
3 eggs slightly beaten
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. salt
Cinnamon or nutmeg
Mix the rice with 2 cups of the milk in top of a
double boiler. Place over hot water and cook
until rice is tender.
Add raisins and butter
Combine eggs, sugar, vanilla, salt and
remaining milk. Blend well.
Stir egg mixture into the hot rice mixture.
Pour into a greased casserole. Sprinkle with
cinnamon or nutmeg.
Set in pan and fill half full with hot water. Bake
in low oven, 325 degrees, for 30-45 minutes or
until a knife inserted near edge comes out clean.
Yield - 6 servings.
Mrs. Pearl Shanahan
Clinton
MINCEMEAT MALLOW CHEESECAKE
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
134 cups mincemeat
4 cups miniature marshmallows
one-third,cup orange juice
2 - 8 oz ' pkgs. Philadelphia Cream Cheese
(softened)
2 teaspoons grated orange rind
1/2 pint heavy cream, Whipped
Combine crumbs and margarine. Press into
bottom of 9" spring pan ; Bake at 325 degrees 10
minutes. Cool.
Spread mincemeat over crust. Melt mar-
shmallows with orange juice in double boiler;
stir until smooth. Chill until thickened.
Combine softened cream cheese and orange
rind beating until well blended and fluffy: Whip
in marshmallow mixture; foldin whipped
cream: ��
Pour over mincemeat. Chill until firm. Gar-
nish with additional mincemeat and chopped
candied fruit to form a wreath if desired.
Makes 10-12 servings.
Very tasty! I've made this recipe for the last
two years - goes over well!
• Mrs. Debbie Rathwell
RR1 Varna
PERFECT TRIFLE
1.sponge or. white cake
1/2 cup sherry
1 recipe, `Light Custard'
1 12 -oz. pkg. strawberries
1/2 cup sweetened whipping cream
Place cake in glass bowl in chunks. Sprinkle 1/4
cup sherry over cake. Pour custardover cake.
Pour fruit and juice on top. Sprinkle remaining
sherry onto it and cover with whipped cream. Set
at least 12 hours.
By Noreen McPhee
Goderich
Page 17
ORANGE APPLE SNOW
1 orange gelatin powder
1/4 c. sugar
few grains of salt
2 c. apple juice
2 egg whites
2 Tbsp. sugar
Heat apple juice and add to gelatin powder,
sugar and salt mixture. Stir to dissolve and chill
till partially set. Beat egg whites and sugar till
stiff. Beat gelatin mixture till foamy and fold in
beaten egg whites. Chill till set. Serve with
chilled custard sauce.
CUSTARD
2 c. milk scalded
1 Tbsp. cornstarch
1/4 c. sugar
1/2 tsp. salt
2 egg yolks
1 tsp. vanilla
Scald milk in double boiler. Combine starch,
sugar and salt. Mix with a little hot milk and then
stir into milk. Cook 10 minutes. Beat yolks and
mix with some hot custard, and then stir into
custard. Cook over hot - not boiling water for
three minutes. Cool.
A light dessert after a big Christmas or New
Year's meal.
Mrs. Kerri O'Neill
RR5,•
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