Viewing 9 posts - 1 through 9 (of 9 total)
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  • #7163
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    BOILED/STEAMED PUDDING BAG INSTRUCTIONS

    Preparation of your cotton pudding bag prior to cooking.

    Place bag in boiling water and simmer for 5 minutes.
    Remove and wring out well.
    Sprinkle an even layer of all-purpose flour (use approx ¼ cup flour) outside of bag. This forms a seal and prevents pudding from absorbing water.
    Turn bag inside-out and spoon in pudding mixture, batter or dough (by turning bag inside-out, it prevents pudding from having creases from the sewing).
    Pat into a nice round shape.
    Allow room at top for expansion (approx ½ “), tie tightly with string.
    Tie another length of string around top, long enough to tie to the handles on either side of saucepan to suspend the pudding.
    If your pan doesn’t have suitable handles, suspend a wooden spoon across the top and tie the string to that.
    Carefully lower pudding into boiling water.
    The pudding should float, without touching the bottom (place a small plate at the bottom of pot, so the pudding does not stick).
    Tie the string firmly across the pan to the handles.
    Cover, weigh down lid if possible, and boil pudding as per recipe.
    Replenish with boiling water when necessary, ensuring water remains at a constant, low boil.
    Remove pudding from water and hang (freely) in a well-ventilated dry place.
    Let pudding cool a little before removing from bag.
    Gently slide opening of bag around the pudding when removing.
    Cut in wedges or slices and serve with your favorite sauce.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7164
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Blueberry Duff
    Makes 1 pudding

    Ingredients:

    ¼ cup butter
    ½ cup sugar
    1 egg (beaten)
    ¼ cup milk
    1 cup all-purpose flour
    1 tsp baking powder
    1 cup frozen blueberries
    Method

    Cream butter and sugar until light and fluffy. Stir in egg, milk and dry ingredients. Mix well. Fold in blueberries and place mixture into a prepared cotton pudding bag and tie tightly (allow ½” space at top of bag for expansion). Boil for approx 1 hour 15 minutes (ensure water is at a high boil). Slice pudding and serve with butter or rum sauce.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7165
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Boiled Blueberry Pudding
    Makes 1 pudding

    Ingredients:

    2½ cup all-purpose flour
    2 tsp baking powder
    ¾ cups sugar
    1/3 cup suet (or melted butter)
    ¾ cup milk
    1 tsp pure vanilla
    1 cup blueberries
    Method

    In a bowl, sift flour and baking powder. Add remaining ingredients and stir until a soft dough is formed. Place mixture into a prepared cotton pudding bag and tie tightly (allow ½” at top of bag for expansion). Boil for approx 1½ hours (ensure the water is at a high boil). Slice pudding and serve with a butter or rum sauce.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7167
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Old Fashioned Blueberry Pudding
    Makes 1 pudding

    Ingredients:

    4 slices bread (cut in cubes)
    ¼ cup water
    1 cup all-purpose flour
    1 cup blueberries
    4 tbsp sugar
    2 tbsp butter (melted)
    1 tsp cinnamon
    1 tsp allspice
    Pinch ground cloves
    Method

    Combine all ingredients together forming a dough. Place mixture into a prepared cotton pudding bag and tie tightly (allow ½” space at top of bag for expansion). Boil for approx 1½ hours (ensure water is at a high boil). Slice pudding and serve with butter or rum sauce.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7168
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Figgy Duff
    Makes 1 pudding

    Ingredients:

    3½ cup bread crumbs
    ½ cups brown sugar
    1 cup raisins
    Pinch of salt
    ½ tsp allspice
    ½ tsp ginger
    1 tsp cinnamon
    ¼ cup butter (melted)
    ¼ cup molasses
    1 tsp baking soda
    1 tbsp boiling water
    ¾ cup flour
    Method

    Soak bread crumbs in water for about 5 minutes, gently squeeze out excess water. Combine bread crumbs, all dry ingredients and mix well. Add melted butter, molasses, baking soda (dissolve soda in tbsp boiling water), and flour – mix well. Pour mixture into pudding bag and tie tightly (allow room for expansion). Boil for approx 1½ hours. Serve with Molasses sauce.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7170
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Ole Newfoundland Suet Pudding
    This recipe is over 100 years old

    Ingredients:

    ½ cup suet (finely chopped)
    1 cup raisins
    1 cup molasses
    1 cup sour milk
    3 cups flour
    2 tsp baking soda (mixed with a tbsp flour)
    Method

    In a large bowl, mix together suet, raisins and molasses. Add milk and baking soda (mix soda in a handful of flour and stir till the mixture foams a little). Gradually add flour till batter becomes firm. Place batter in bag and tie tightly. Allow for expansion. Steam for 2 hours.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7171
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Poor Man’s Pudding
    Makes 1 pudding

    Ingredients:

    3 cups flour
    1 cup milk
    1 cup chopped raisins
    1 cup suet (finely chopped)
    1 cup molasses
    1 tsp baking soda
    1 tsp nutmeg
    Method

    In a large bowl, mix ingredients together until firm dough has formed. Place mixture in pudding bag and tie tightly. Allow for expansion. Boil for 1½ hours. Serve with hot or cold sauce.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7187
    anika
    anika
    Survivalist
    rreallife

    Gypsy, these are AWESOME! Thank you so much for passing them on! Very easy to make and they sound delicious.

    #7199
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Welcome Anika, believe or not back in the hard days here in newfoundland. It was simple things like these that kept a family fed. Much like the old stand by of tea and toast for breakfast.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

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