Saturday, September 15, 2012

R is for RECIPES

Do you have recipes that have been passed down through the family, which evoke memories?

The first recipe has many names, which have changed over the years;
Gran called it the "Eggless steamed pudding"
Mum calls it "Grandma's pudding"
I call it "Rag pudding"
My daughter has called it "Leatherskin pudding" from the time she was a toddler and that is now the name we all relate to.

One thing that has remained the same; the pudding has been enjoyed and requested over several generations.  I can remember requesting "rag pudding" when I visited my grandmother and now my daughter requests "leatherskin pudding" when she visits her grandmother.

I have very fond memories of my grandmother in her kitchen, always wearing an apron.

Pudding Ingredients 

  • 1 1/2 cups flour
  • 1 cup currants
  • 1 cup raisins
  • 1/2 cup brown sugar
  • 1/2 teaspoon all spice
  • 1 oz candied peel
  • 1 1/2 tablespoons shortening (butter)
  • 1/2 teaspoon bi-carb soda
  • 1/4 teaspoon salt
  • 3/4 cup warm water
1.  Sift flour, spice and salt together
2.  Add sugar and fruits
3.  Place soda and butter in a cup, cover with warm water to dissolve them
4.  Pour the contents of cup into dry ingredients and mix well (the mixture is very moist)
5.  Tie up in a prepared pudding cloth, allowing room for swelling.
6.  Place into boiling water for 2 to 3 hours.  Keep checking and top up with boiling water from the kettle as necessary.

Excellent served hot or cold with with cream or custard.

To prepare a pudding cloth (tea towel or calico square), boil the cloth thoroughly, drain and wring out (when cool).  Sprinkle lightly with flour before adding mixture.

I also have great memories of Christmas at Nanna's house.  I am sure that the meal was delicious but what I really remember is the pudding full of threepence and sixpence.  We would eat so much until we were ready to pop.

However my favourite recipe from Nanna's kitchen, would be Currant Rolly Polly.

Currant Rolly Polly Ingredients & Method
- Pastry
  • 1/2 pound flour
  • Teaspoon baking powder
  • Pinch salt
  • 4 oz margarine or butter
  • water
- Filling
  • 1 1/2 cups currants
  • sugar
  • water
  • cinnamon
  • 2 tablespoons sugar
  • dessert spoon sugar
  • cinnamon
  • water (from boiled currants)
1.  Bring currants to the boil in 2-3 cups of water, drain (retaining water)
2.  Sift dry ingredients (flour, baking powder & salt), rub in butter, mix to dough with water
3.  Roll out dough, spread currants on rolled out pastry, sprinkle with sugar, cinnamon and currant water.
4.  Roll up and put in a baking dish
5.  Dot with butter, sprinkle with sugar and cinnamon, pour on remaining currant water and bake 30 minutes
6.  Serve with cream

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  1. It's great to see your family recipes are being handed down ... and still being enjoyed today. Food can evoke a lot of memories, so to have that connection with the past is special.

    1. I wonder if my son will want them when he goes off to uni next year...........or will he live on 2 minute noodles!

  2. I have never had a pudding like either one of those. I remember and have my mother's bread pudding recipe. One of my daughter's makes caramel icing just like my grandmother used to. I have my mother's old cook books but I'm not even sure if either of my grandmother's wrote their recipes down. Oh, my husband makes biscuits like my grandmother's. Neither of those foods that turn out like my grandmother's dishes are from a recipe they handed down,it just turned out that way.

    1. I hope that you try them Kristin. You will not be disappointed.

  3. My mother gave me a typed copy of her favourite recipes when I got married...not sure where it got to. We still cook my grandmother's shortbread recipe every Xmas and my husband's mother's easy cocktail frankfurts, onion tomatoes and cheese also gets an outing once in a while.

    1. I love a good shortbread and would like that recipe please:)

  4. I love family recipes and the memories surrounding them. Thanks for sharing your favourites, Sharon.

    1. The simple Sunday Roast evokes childhood memories as it was the only meal of the week where the whole family was together.

  5. Your "Rag Pudding" is close to my "Boilt Pudding". It came from Scotland from what my Momma and her sisters told me. I can trace it back to the 1860's when my mother's side of the family came to America.