December 5, 2017 / Lyn Jones / 0 Comments
TAPIOCA AND APPLES
3/4 c tapioca
1/2 c sugar
4 medium sized apples – pared & sliced
pinch salt
milk
Soak tapioca in warm water for a few hours, then pour off any surplus water.
Add apples, sugar and salt. Cover with milk.
Bake in mod oven for about an hour.
TAPIOCA CUSTARD
2 Tab tapioca
2 1/3c milk
3 eggs – separated
3 Tab dessic coconut
1/2 c sugar
flavouring
Soak tapioca overnight in a cup of cold water. Next day, boil in the milk til soft.
Beat sugar & yolks togeher and add to the tapioca after it has cooled a little.
Add coconut and mix well. Put back on stove, cook a little but do not boil.
Turn into a pie-dish. Whip egg-whites (with any flavouring) til stiff, and pile roughly on top of pudding. Bake to pale brown. When half cooked, sprinkle with coconut.
November 26, 2017 / Lyn Jones / 0 Comments
Wet fruit will make your pudding heavy, so thoroughly dry it before adding.
Most puddings improve if stood a while after mixing; batter puds at least 30 mins before cooking.
Tie bread puddings loosely for swelling, batter puds fairly loosely, fruit puds tightly.
When a boiled pud is finished cooking, lift out carefully and dip in cold water to stop it breaking and the cloth will come away easily.
When boiling a pud in a cloth, add a few pieces of orange peel to pot. It collects fat and makes cloth easier to wash.
When grinding fruit in a mincer, a few drops of lemon juice will make mincer easier to clean and the fruit will not stick to the machine.
In making custard for milk pudding, warm the milk first so custard will set quicker and firmer.
When making milk puds, allow 1 Tab rice, sago, grd rice or tapioca: 1 cup milk (or half milk, half water) with an egg added. If using cornflour or arrowroot, allow 1 heaped dess: 1 cup milk.
All baked puds of the consistency of custard require a gentle oven. Those containing butter, though, need a higher oven to raise them quickly.
When making a fruit pie, a few dabs of butter among the fruit will prevent juice boiling over into pastry and it improves the flavour of the fruit.
For pastry, if you melt the butter or lard then whip to a cream before mixing into flour, half the quantity of shortening is required.
A squeeze of lemon juice and 1/4 tsp olive oil added to water for pastry, will make it light.
When pastry is a little dry and stale, brush with milk and heat in a mod hot oven a few mins.