Aussie puds, final episode.

Next week I think we will hurtle back into the sixteenth century for some good food ideas (or at least interesting food ideas), but today is the final day (for the time being) on the topic of dishes named for Australian places.  I have a motley collection of ‘puddings’ for you again.

From New Standard Cookery Illustrated, by Elizabeth Craig, 1933 we have three more:

Tasmanian Pineapple Whip
1 large pineapple
1 cupful Castor sugar
¾ cupful water
2 egg whites
3 tablespoonfuls Cornflour
Glacé cherries.
Peel and remove eyes from pineappl. Cut 6 rings from the fruit and remove the cores. Simmer in water with sugar to taste till fruit is tender. Drain in a colander and chill. Grate enough of the remainder of the pineapple to make 2 cups grated fruit. Place this pulp with the ¾ cup water and sugar in a saucepan. Simmer till the fruit is cooked through. Mix cornflour to a paste with a little cold water. Stir into the pineapple pulp. Cook, stirring constantly utnil the mixture thickens. Remove from fire. Cool slightly.
Beat egg whites to a stiff froth and fold into cooled pulp. Pour into a mould rinsed in cold water. When set and chilled, turn out into a glass dish. Garnish with pineapple rings . Fill centres with glace cherries. Serve with lightly whipped cream.

Adelaide Sultana Roly-Poly.
½ lb flour
¼ level teaspoonful baking powder
¼ lb suet
¼ lb sultanas
1 ½ oz sugar
water to mix
2 oz breadcrumbs
2 tablespoonfuls Golden Syrup
1 ½ oz shelled walnuts or brazil nuts
½ flat teaspoonful ground ginger.
To make the filling warm the golden syrup in a saucepan. Stir in the breadcrumbs mixed with the ground ginger, also the nuts (which should have been put through a mincer). Mix all together and leave to cool.
Chop the suet finely and mix it with the flour and baking powder. Add the sugar and sultanas, and stir in sufficient water to make the mixture into a dough. Turn this on to a floured board, roll to an oblong shape, then turn it over to the other side and spread it with the prepared filling, leaving a good margin all round. Damp the edge and roll it up, pinching the edges firmly together at each end. Roll the pudding in a scalded and floured pudding-cloth and tie it securely. Put the pudding into boiling water and boil it for about 1 ½ to 2 hours.

Brisbane Currant and Honey Tart.
2 oz. currants
2 tablespoonfuls honey
2 tablespoonfuls breadcrumbs
a squeeze of lemon juice
6 oz short pastry
Roll out the pastry and line a pie-plate with it. Cut the edges neatly and roll out the trimmings into long thin strips. Put the honey in a saucepan with the lemon juice and warm it just enough to make it liquid.
Add the breadcrumbs and currants and fill the tart with the mixture. Twist the crossway pieces and lay themon the tart, pressing both the ends into place. Bake in a hot oven for about 20 minutes.


Quotation for the Day …

A food is not necessarily essential just because your child hates it.
Katherine Whitehorn