2 Cups ‘stale’ Bread Crumbs (i.e. has gone a bit dry – Not the mouldy type!)
1 Pint of Milk
Cup of Caster Sugar
2 oz of Grated Chocolate
1 Pint of Whipped Cream
1 Teaspoon of Vanilla Sugar
Make up a Bain Marie in a Saucepan or use a Double Boiler if you have one. Add to it, the Milk and heat until hot. Beat the Eggs with the Caster Sugar until light and add to the Milk. Stir until it thickens. Remove from heat and add the Grated Chocolate, stir, then pour over the Bread Crumbs and gently stir in.
Pour this into a pudding bowl or nice mould if you have one. Cool, and when cold, mix the Vanilla Sugar with the Whipped Cream and add. Cover and Freeze for at least two hours.
1 1/2 lbs Raisins
1 Standard loaf of Bread
1Tablespoon each of Ginger, Ground Cinnamon, Ground Cloves
1 1/2 Pints of Milk
Caster Sugar to Taste
Cut your Bread loaf into thin slices and butter thickly. Butter the bottom and sides of an oven dish and line the bottom with some of the Bread. Mix the Spices together and sprinkle some on the Bread, then a layer of Raisins. Add another layer of Bread and repeat as before until dish is full.
Beat 2 Eggs and add to 1/2 Pint of Milk and add Sugar until very sweet. Pour this over the pudding, cover and refrigerate over night.
Beat the third Egg and add to 1 Pint of Milk and add Caster Sugar until very sweet. Add this to your pudding and bake in a medium oven for about 2 1/2 hours.
Serve with wine sauce or another of your choice.
This is a bit like our Lemon Meringue pie, but without a pastry base.
6 Large Bananas
1/2 Cup Caster Sugar + 2 Tablespoons Caster Sugar
1 Tablespoon Flour
1 Cup Cider
Mash Bananas to a pulp. Beat the 3 Egg yolks and add to Bananas, along with the 1/2 Cup of Sugar, Flour and cider and beat all well together. Pour into a greased and lined oven dish and cook in a hot oven for about 30 minutes.
Beat the Egg whites to a stiff froth add the 2 Tablespoons of sugar and stir. Pile this on top of the Custard and return to oven to brown.
I guess these are like Cream Horns. The recipe says to wrap strips of puff pastry around a lady lock stick (I would use a horn mould) and bake. When nearly done, brush over with beaten egg yolk and return to the oven until golden.
Then fill with whipped cream or custard
I will endeavour to add a vintage recipe each day. They are not all tried and tested, so it would be great to hear if you do and what they were like!
Four Cups of Flour
1 Cup of Milk
1 Cup of Suet or Large Piece of Butter
1 Cup Chopped Apple
1 Cup Molasses
1 1/2 Cups of Chopped Raisins
1 Teaspoon Soda
Mix all ingredients together and put into a pudding basin. Cover and boil for 3 hours then serve with Wine Sauce.