Tag Archives: marmalade

Bread Pudding recipe with Suet

I have had a few requests for a wartime recipe for Bread Pudding which uses suet, so here it is.
As it is a wartime recipe, you’ll find it’s a little lighter on the fruit and sugar than my earlier recipe, but there is a war on… somewhere.
This recipe serves 6 apparently

I'm afraid I don't have a photograph of this particular bread pudding, so here is a picture of Princess Margaret for you to enjoy instead

BREAD PUDDING WITH SUET

Utensils:
1 x medium bowl
1 x ovenproof dish or a basin for steaming

Ingredients:
8oz / 250g stale bread
a little cold water
2oz / 60g grated suet
1oz / 30g sugar
1 tablespoon marmalade
2oz / 60g dried fruit
1 egg
Milk to mix
a little ground cinnamon

Method:
Put the bread into the basin and add the water
Leave for 15 minutes then squeeze dry with your hands – discard the liquid
Put the bread back into the bowl and add all the other ingredients
Add milk a little at a time until you achieve a sticky consistency
Grease the dish or bowl
If baking, put the dish into an oven preheated to 140 / 1 / 275
Bake for 1 ½ hours
If steaming, steam for 2 hours
Remove from the oven or steamer and allow to rest and cool for 15 minutes
Serve with custard or cream
If there is a war on, you might consider condensed milk as an alternative

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The Great Marmalade Wars: Recipe 2

And now for Long Lost 2’s recipe for a dark, chunky marmalade.
Follow this link for tips on sterilising jars and the setting point for jam.

SEVILLE ORANGE AND LEMON  MARMALADE – DARK, CHUNKY

Makes approx 7-8 lbs of marmalade

Utensils:
1 x large saucepan (preferably heavy bottomed)
1 x chopping board
1 x sharp knife
1 x wooden spoon
7-8 jam jars

Ingredients:
3lb / 1.35kg Seville oranges
2 lemons
3 ¾ pints / 2.5 litres of water  
5lb / 2.7 kg granulated sugar  

Method:
STAGE 1:
Place the fruit ,washed, in the preserving pan with the water. Bring to a gentle simmer

Take a large piece of double foil, to put over the top of the pan, folding the edges firmly over the rim so that the fruit gently poaches, and without the liquid evaporating (takes 3 hours).

Leave overnight to cool- or at least several hours.

STAGE 2:
Place a colander over a bowl, and using a draining spoon remove the fruit.
Cut the oranges and lemons in half and scoop out the fleshy bits.
Add this pulp and a pint of the overnight liquid and put in a saucepan to boil for 10 minutes

While the pulp is cooling you can cut up the peel- fine or chunky.
Put this back in the preserving pan in the liquid

When cool- strain the pulp mixture through a fine sieve to get rid of the liquid, then a muslin cloth (I use my hands to extract all the juices)
Throw away what’s left in the muslin.

STAGE 3:
Warm the sugar in the oven in a roasting tin at 170/350/4 for 10 minutes.

Heat the contents of the preserving pan-(liquid, juices and peel), and when warm put in the warmed sugar.
Using a wooden spoon stir in the sugar and make sure that all the sugar is dissolved before allowing the mixture to boil

It takes 3-4 hours to develop a dark rich flavour.

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The Great Marmalade Wars: Recipe 1

In the shop-bought marmalade stakes, it would be hard to better Frank  Cooper’s Oxford or Tiptree’s, but a jar of home-made marmalade is a most welcome gift.  Long Lost 1 and Sister the Second are both very skilful with a preserving pan and both insist that their recipe is the best.   I would suggest that they are both delicious, but would suit different tastes; S2’s is a light, thin shred marmalade, whilst LL1’s is a dark chunky marmalade.  I will feature both over the next two days and you can decide for yourselves.

You can actually buy tins of prepared Seville oranges for £1.99 which I know is cheating but takes a lot of the labour out, and means you can make marmalade even when Seville oranges aren’t in season. One tin makes about eight small jars apparently.

Follow this link for tips on sterilising jars and the setting point for jam.

SEVILLE ORANGE MARMALADE – LIGHT, THIN SHRED  

Utensils:
1 x large saucepan
1 x preserving pan or a large heavy bottomed pan
1 x chopping board
1 x sharp knife
7-8 jam jars

Ingredients
9 whole, unpeeled Seville oranges
Approx. 1lb 5 oz (600g) jam sugar
A knob of butter (just in case)

Method
Wash the oranges and put them into a large saucepan with enough water to cover them well.
Simmer for an hour, change the water (but keep it in case you need it to make up the water in stage 2) and simmer for a further hour until the oranges are so tender that a pin head will easily pierce the rind.

Remove the oranges, allow them to cool and reserve the liquid. Take off the peel and slice into required size shreds. Cut up the pulp, discard the pips and weigh.

For every 400g pulp use 600g sugar and 500ml of the reserved liquid, made up with water (from stage 1) if necessary. Put the pulp, sugar and liquid into a preserving pan and stir over a low heat to dissolve the sugar. Add the peel and bring back to a fast boil for 10 minutes. A small knob of butter will get rid of the slight foam on top.

Begin testing for a set. When the desired consistency has been reached, take the pan off the heat and leave to cool until a skin begins to form. While it is cooling, sterilise the jars if not already done. Stir the marmalade gently to distribute the peel evenly and then pour into warm, sterilised jars, cover and seal.

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