Section V of the vintage Atora Suet Recipes Book covers “Puddings that can be served hot or cold” – who would’ve thought you could serve a cold suet pudding. There’s no end to the versatility is there!
If you’re wanting to have this recipe book in your collection of vintage recipe books, then it can be hard to find out what’s on the inside – and it’s a bit of an eye-opener as the book is well-written to include variations and extra information to help you get the best out of your ingredients. They don’t write cookery books like this any more!
Again, I’ve not typed out the entire book (that’d be nonsense) …but it’s here to give you a flavour for the book itself and what you can do with a packet of suet!
I make no apologies for the sexist writing… I’m just the typist 🙂 – it’s quite “charming” to read these words from this 1950s recipe booklet!
These recipes are on pages 31 to 33.
Puddings that can be served hot or cold
While most of the puddings in this book are more suitable for serving hot, those in this chapter are equally delicious cold.
This maybe helpful to housewives who like to prepare meals before-hand, or on the occasions when one is trying to plan a day ahead.
Apple and Almond Pudding.
4 ozs breadcrumbs. 2 ozs ground almonds. 1 oz blanched almonds. 1½ lbs apples. 3 ozs sugar. 2 ozs “ATORA”. Few drops almond essence.
¼ lb stale sponge cake. ½ pint milk. 2 ozs “ATORA”. 2 ozs sugar. 2 eggs. 2 tablespoons rum or sherry or ½ teaspoon vanilla essence. Approximately 1 oz blanched almonds and 2 ozs stoned raisins. Caramel sauce.
- Caramel Sauce: Put into a strong saucepan 2 ozs castor sugar, 1 tablespoon lemon juice and the same of water. Stir over gentle heat until a nice brown; add more water (making nearly ¼ pint in all), boil up and pour round the pudding.
Chestnut Meringue Pudding
1 lb chestnuts. 3 ozs sugar. 2 eggs. ½ gill milk. Few drops vanilla essence. 1½ ozs “ATORA”. 2 tablespoons apricot jam.
Coconut Layer Pudding
3 ozs bread – cut into thin slices with crust removed. ¾ pint milk. 3 ozs desiccated coconut. 2 ozs “ATORA”. 1 egg. 1½-2 ozs sugar. Jam or jelly.
One of the most simple and most delicious of puddings is a good Fruit Charlotte. The secret of success is to use the right proportion of breadcrumbs and “ATORA”., for too little fat gives a dry, uninteresting result. While many people prefer a Charlotte cold, it will probably be a favourite hot pudding.
The following recipe is a good basic one – but for a slight change we give some variations as well.
1-1½ lbs fruit (apples, plums, blackberries and apples, rhubarb, soft fruits are all successful). 6-8 ozs breadcrumbs. 3 ozs “ATORA”. 4 ozs sugar. A little lemon juice can be used with apples.
Variations for Fruit Charlottes
- Apple and Orange. Simmer apples with orange juice, and little grated rind. Mix crystallised orange peel (about 1½ ozs) with crumbs and “ATORA”.
- Granny’s Pudding. Simmer equal quantities of apple and blackberries together. Pour teacup milk over crumbs, then add “ATORA” and sprinkling of sugar. Allow to stand for about 20 minutes then prepare as usual.
- Pear and Ginger. Grate 1 lb pears (use fairly soft fruit). Add grated rind of a lemon and a tablespoon chopped preserved ginger. Stir in a tablespoon sugar and the lemon huice. Continue as usual.
3 ozs rice. 1 oz “ATORA”. 1 pint milk. Grated rind and juice of 1 orange. 2 ozs sugar. ½ gill cream (from the top of the milk if desired). Few cherries and angelico to decorate.
To accompany the pudding: Fruit Salad or Stewed Fruit.
4 ozs rice. 1 pint milk. 1-2 ozs “ATORA”. 2 ozs sugar. 1 egg. Crisp breadcrumbs. Extra egg yolk when available. Angelica.
3 ozs bread – without crusts – cut into neat dice. 2 eggs. 1½ ozs “ATORA”. ½ pint milk. 2½ ozs sugar. 2ozs cherries. 1 oz currants. 1 tablespoon rum or sherry or ½ teaspoon vanilla essence.