Читать книгу Christmas at Rachel’s Pudding Pantry - Caroline Roberts - Страница 17

Blackberry and Apple Jam Sponge Pudding – Grandma Isabel’s Recipe, circa 1946

This handwritten poem had always been tucked into the Baking Bible as a loose leaf next to a recipe of Rachel’s grandmother’s:

Autumn days, the sky a blue haze.

Blackberry picking,

Hedgerows thick with brambles,

Watch out for the prickles.

Purple-stained fingers and mouths,

Ripe dark berries sweet with juice,

Baskets laden.

Ready for home, pass on to Mum,

With crumbles, jams and puddings to come!

Recipe:

100g/4oz self-raising flour

Pinch of salt

100g/4oz caster sugar

100g/4oz butter

2 eggs, beaten

2tbsp whole milk

45ml/3tbsp homemade or good quality Blackberry and Apple Jam (or other flavour if you prefer)

Sift flour and salt into a bowl. Cream butter and sugar until light and fluffy. Add eggs a little at a time with a spoonful of flour, beating well until eggs are mixed in. Fold in remaining flour alternately with the milk.

Grease and base-line a pudding basin, add the jam to the bottom. Spoon over the pudding mix up to ¾ full. Cover with buttered greaseproof paper, and secure with string. Using extra string to make a handle for ease of removal.

Steam for 1 ½ to 2 hours in a covered pan of boiling water, keeping water topped up to half way up the pudding bowl sides, until a wooden skewer comes out clean at centre. Allow to stand for 3 minutes before turning out.

Delicious with custard or cream.