Mary's Boiled Pudding

Mary my mother used to cook this pudding for my Dad after being out side all morning feeding the animals in the ice and snow.

1/2lb S.R. White flour

1]4lb Marg

2ozs Caster Sugar

1 Large egg

About 3fl ozs milk

This varies to the size of egg you use.

24 x 24 inch square of muslin or a piece of old cotton sheet.

Tape to tie up the pudding.

Greaseproof paper.

Fill a large saucepan half full with boiling water.

Place in saucepan of boiling water and simmer for 41mins.

Remove from the pan untie and serve on a pretty plate.

Eat with golden syrup or jam.

Rub fat into flour

Add sugar

Mix with egg and milk.

Place mixture on a piece of greaseproof paper
 

Tie up in the muslin cloth not too tight leave room to rise.

Place pudding, wrapped in muslin, directly in to a saucepan of boiling water and simmer

for  40 mins.

Remove from the pan, and serve on a pretty plate and

eat with golden syrup or jam.

 

 Here's Ron enjoying a plate of pudding.

New Cooker

My old cooker, which I have had for 16 years, has finally died and so I have had to go out to buy a new one. Depite now having it in place I'm still waiting for it to be plumbed in to the main gas so I have had to resort to using my camping stove. It's really very frustrating and I simply can't wait to get baking again!



Flap Jack

6 oz Marg

3 oz Dark Brown Sugar

2 Tablespoons Honey

8 oz Oats

2 Teaspoons Cinnamon

3 oz Wholemeal flour

1. Melt marg, sugar and honey in a pan. (Do not boil.)
2. Allow to cool.
3. Place oats, flour and cinnamon in a bowl adding the honey mixture, Stir to blend.
4. Place in a greased 8" x 8" tin and cook for 20 minutes at Gas mark 6 (400 F, 200 C)
5. Allow to cool before tipping it out to slice.

Basic Soda Bread

6 oz Self raising White flour

6 oz Self raising  Wholemeal Flour

1/2 teaspoon of Bicarbonate of Soda

1 tablespoons Oatmeal

1/2 pint Butter Milk

1 tablespoon wheatgerm

1 tablespoon Bran

1/2 teaspoon Salt

1 oz Marg

1 Egg

1.  Rub the marg into the flour.
2. Add oatmeal, bran, salt, wheatgerm and bicarbonate of soda.
3. Mix the egg with buttermilk and add to flour. Mix using your hands in to a soft dough. Place on to tray lined with greased-proof paper.
4. Bake at Gas mark 7 (425 F, 220 C) for 30 minutes.

This bread is best eaten the same day but it will keep in an air tight container.

Cider Fruit Cake

8oz Mixed Fruit

 (To include Apricots, dates, sultanas, cherries,raisins,currants, 

dried pineapple, orange and lemon peel)

1 Cup of dry Cider

1 Teaspoon of Bicarbonate of Soda

4 oz Self Raising White Flour

4oz Self raising Wholemeal Flour

4 oz Marg

4oz Dark Brown Muscovado Sugar

pinch of Salt

1 teaspoon of Mixed Spice

2 -3 tablespoons Cider Brandy

1. Cut fruit into small pieces and place in large saucepan with the cider and bring to the boil. Leave to cool.
2. Rub the marg into the flour then add the sugar, salt and spice.
3. Add bicarbonate of soda to fruit mixture then blend into the flour.
4. Line an 8 inch square tin with greased-proof paper pour in cake mixture and cook at Gas Mark 5 (190 C,375 F) for 10 mins, then turn the gas down to mark 3 (170 C, 325 F) and bake for a further 50 minutes.
5. Once the cake has been cooked and allowed to cool slightly pour over 2 - 3 tablespoons of cider brandy.

Welcome to The Dorset Kitchen

All these recipes have been tested on my husband Ron, who with the exception of honey, will eat anything! Please feel free to use my recipes but please make sure you link a credit back to me.

I use locally sourced food whenever possible and am always looking for new ingredients to try and include in my recipes. I don't have any fancy equipment a part from a very old hand held mixer. Ron does peel the onions when we do pickling and I do have a rather love set of old scales with lead weights which apart from being very heavy are also very accurate.