Category Archives: Vintage Recipes

25th March – Chocolate Pudding

2 Cups ‘stale’ Bread Crumbs (i.e. has gone a bit dry – Not the mouldy type!)

1 Pint of Milk

3 Eggs

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.


24th March – Boston Plum Pudding

1 1/2 lbs Raisins

1 Standard loaf of Bread

1 Nutmeg

1Tablespoon each of Ginger, Ground Cinnamon, Ground Cloves

1 1/2 Pints of Milk

3 Eggs

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.

The Breakfast Table

A Lady’s taste and nicety are very perceptible at the breakfast table. She should never allow a soiled table-cloth to appear on it. The linen should be fresh and snowy white, the silver brightly cleaned, the tea, coffee or cocoa nicely made and, if possible, fresh flowers and fruit should adorn the table. A nicely laid, pretty appetising breakfast is a great promoter of good temper and harmony through the ensuing day.

A soiled table cloth, tough cold toast, weak tea, bitter coffee etc. are enough to derange both the temper and digestion of those who have to submit to such domestic inflictions.

Let our homes ever be bright, sunny and charming; and that such may be the case open the day with a cheery and well arranged breakfast table!


23rd March – Banana Custard

This is a bit like our Lemon Meringue pie, but without a pastry base.

6 Large Bananas

3 Eggs

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.