Bread Pudding

4 eggs slightly beaten
½ cup sugar
3 cups heated milk
2 tbsp butter
2 tsp vanilla
½ cup crushed pineapple with juice
2 cups soft bread crumbs
pinch salt

Combine eggs, sugar and salt in a bowl. Slowly stir in hot
milk and butter. Mix and add vanilla, pineapple and
bread crumbs. Pour into baking dish and place dish in
a pan of hot water. Bake for 1 ¼ hours in 350 degrees oven.

Molasses Pudding

2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)

Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.

Raisin Buns

5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water

Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
 
 

Tea Buns

3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water

Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven

Molasses Buns

1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice

Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
 

Above recipes reprinted with permission of sparkls
Please click HERE to view her site
 
 

© Copyright 2000, 2001
By PRL. All Rights Reserved
No Part Of This Site Is To Be Reproduced Or Copied Without Permission From The Author AND The Graphic Artist Whose Works Have Been Used.