This looks so delicious! Mmm, I will try this out and have a look out for that cookbook! Beautifully presented and I like that you explain things well! Lovely book holder too, I wish I'd have known that tip earlier. My cookbooks tend to get flour on them here or there.
Tell you what, this book is an interesting one because the recipes are a lot simpler than those in the older books perhaps with the exception of from our Victorian one, yet the ones we’ve tried so far have always been so delicious. I do wonder how easy it would’ve been to save up the ingredients you need to make something like this on the ration, though - I imagine that with life being as busy as it was in the ‘40s a person’s weekly sugar allowance would go quickly just in cups of tea! That book holder does come in very handy, although it does struggle with our thicker books (like the 1930s one).. then again, I reckon any book holder would! We got ours from Amazon’s a few years back, I shall see if they still sell them and link it here for anyone who likes the look of it 😁. Although I do love it when you find a grease stain or something that shows that these books were used and gives a hint of what the previous owner made (especially with the two my great-grandmother used to own!) so I bet that a splash of flour here or there would make your cookbooks even more interesting to whoever reads them after you 😉 💕 Miss. HD
@@handeddownkitchen8192 yes, my Mrs Beeton Cookbook just arrived yesterday and I already know which recipes the previous owners would have tried. I even made the one that had the writing and a splash of two because of that, so I suppose it isn't too bad. Having a book holder would help a bit though too so I'll have a look myself and see what I can find. Thanks for the info on the cookbook though, it looks wonderful, and you mentioned the deliciousness of this pudding too many times to make my mouth water. I really need to buy that cookbook😁. I searched online for the cookbook but there aren't many copies out there. I could only find one for sale and I can't say it was in good condition. I'll probably have to check weekly to see if something comes up. 💕💕Wish you all a happy weekend ahead and I hope you'll try the buns I was talking about in another of my comments! 🥰
My Nan would have used her hand held beaters to fluff up the sugar, fat, egg mix. In school in Australia in the 1980s I was taught to do similar, with an electric beater. No doubt My great grandmother would have told both my Nan and myself off for not using good old wristwork. Hahaha.
Hi CJ, sorry for not getting back to you sooner - we just saw your comment! If you’re going to steam the pudding in a saucepan the amount of water you use depends on the size of the pan. Put the pudding in first and then pour enough water around it so that it comes about halfway up the side of your pudding tin. Just keep an eye on it as it steams and top up the water when you see that the level has dropped so it’s back to the depth it started at. Hope this helps! 💕 Miss. HD
Fresh Oranges did arrive safely by ship from America and continued to be sold, but greengrocers customarily reserved them for children and pregnant women. Special arrangements were made for young children, expectant and nursing mothers to receive Cod-Liver Oil, Orange Juice and Milk from welfare clinics. When Oranges were available, children under six years of age were entitles to receive 1lb each week. Lemons and Bananas became unobtainable for most of the war. Those in rural areas had far more access to Eggs, Milk, Butter, Cheese and anything that could be hunted, trapped or poached from the local area. People were strongly encouraged to Grow Their Own Fruit and Vegetables, as was made famous by the ‘Grow Your Own’ and ‘Dig for Victory’ campaigns, and keep livestock like Chickens. Hence, more Eggs could be shared through rural areas and villages. If no Fresh Eggs were available, Dried Eggs were used instead of Fresh Eggs for all purposes except boiling. Egg powder was used in cakes and puddings. The ratio was 1 Egg powder and 1 dessertspoon vinegar for every 3 eggs given in a cake recipe.
I want to make the cake's juice and zest with clementines instead of oranges. Then put some Clementine marmalade in the steaming bowl before I ladle in the pudding mixture. And then as clementines are a bit sweeter than orange, I will put some lemon juicie in with clementines juice. Maybe even a dash of Sevilla Gin into pouring syrup. Slightly adult.
That sounds absolutely gorgeous, a really beautiful grown up twist on this pudding. Let us know how it turns out if you do try it with the clementines, lemon juice & gin - we'll have to try it your way the next time we make it (hopefully soon)! It just sounds too good not to 😃
@@handeddownkitchen8192 it turned out perfectly. The sour lemon supports the very sweet clementine, and you need very little marmalade to give a sticky yummy glace. Thanks for the recipe.
You are very welcome indeed, and thanks for sharing your twist on it! We've made a note next to the recipe so that when we next make it we can try it your way. It sounds DELICIOUS.
The only problem with this otherwise excellent recipe is that we are now aware of the deleterious effects on health caused by eating (and using on cooking) margarine. It is a non-food (starting life as an industrial lubricant) and should always be replaced by healthy, delicious and nourishing butter in all recipes calling for its use. I'm fully aware that the cheaper margarine was a larder essential in the wartime years but since we now know it causes so many serious health issues it should be avoided at all cost.
I love steamed puddings. As this is one of those rare occasions where I have all the ingredients, there's no reason why I shouldn't be able to try this today! Thanks guys xx
Oranges were hard to come by in ww2 so this was a rare treat for sure.
This looks so delicious! Mmm, I will try this out and have a look out for that cookbook! Beautifully presented and I like that you explain things well! Lovely book holder too, I wish I'd have known that tip earlier. My cookbooks tend to get flour on them here or there.
Tell you what, this book is an interesting one because the recipes are a lot simpler than those in the older books perhaps with the exception of from our Victorian one, yet the ones we’ve tried so far have always been so delicious. I do wonder how easy it would’ve been to save up the ingredients you need to make something like this on the ration, though - I imagine that with life being as busy as it was in the ‘40s a person’s weekly sugar allowance would go quickly just in cups of tea!
That book holder does come in very handy, although it does struggle with our thicker books (like the 1930s one).. then again, I reckon any book holder would! We got ours from Amazon’s a few years back, I shall see if they still sell them and link it here for anyone who likes the look of it 😁. Although I do love it when you find a grease stain or something that shows that these books were used and gives a hint of what the previous owner made (especially with the two my great-grandmother used to own!) so I bet that a splash of flour here or there would make your cookbooks even more interesting to whoever reads them after you 😉
💕 Miss. HD
@@handeddownkitchen8192 yes, my Mrs Beeton Cookbook just arrived yesterday and I already know which recipes the previous owners would have tried. I even made the one that had the writing and a splash of two because of that, so I suppose it isn't too bad. Having a book holder would help a bit though too so I'll have a look myself and see what I can find. Thanks for the info on the cookbook though, it looks wonderful, and you mentioned the deliciousness of this pudding too many times to make my mouth water. I really need to buy that cookbook😁.
I searched online for the cookbook but there aren't many copies out there. I could only find one for sale and I can't say it was in good condition. I'll probably have to check weekly to see if something comes up. 💕💕Wish you all a happy weekend ahead and I hope you'll try the buns I was talking about in another of my comments! 🥰
Everything you do is impeccably executed. Thank you as always and bravo!
" It's so perfect.. 😋👍"
Wonderful video! Recipe is great and the whole presentation is perfect 🥰
Thank you so much! Wish we saw your comment sooner 💖💖💖
My Nan would have used her hand held beaters to fluff up the sugar, fat, egg mix. In school in Australia in the 1980s I was taught to do similar, with an electric beater.
No doubt My great grandmother would have told both my Nan and myself off for not using good old wristwork. Hahaha.
This is a charming video, but perhaps the background music is louder than necessary?
How much water is needed to steam?
Hi CJ, sorry for not getting back to you sooner - we just saw your comment! If you’re going to steam the pudding in a saucepan the amount of water you use depends on the size of the pan. Put the pudding in first and then pour enough water around it so that it comes about halfway up the side of your pudding tin. Just keep an eye on it as it steams and top up the water when you see that the level has dropped so it’s back to the depth it started at. Hope this helps!
💕 Miss. HD
Oranges and eggs during the war years!!!
Fresh Oranges did arrive safely by ship from America and continued to be sold, but greengrocers customarily reserved them for children and pregnant women. Special arrangements were made for young children, expectant and nursing mothers to receive Cod-Liver Oil, Orange Juice and Milk from welfare clinics. When Oranges were available, children under six years of age were entitles to receive 1lb each week. Lemons and Bananas became unobtainable for most of the war.
Those in rural areas had far more access to Eggs, Milk, Butter, Cheese and anything that could be hunted, trapped or poached from the local area. People were strongly encouraged to Grow Their Own Fruit and Vegetables, as was made famous by the ‘Grow Your Own’ and ‘Dig for Victory’ campaigns, and keep livestock like Chickens.
Hence, more Eggs could be shared through rural areas and villages.
If no Fresh Eggs were available, Dried Eggs were used instead of Fresh Eggs for all purposes except boiling. Egg powder was used in cakes and puddings. The ratio was 1 Egg powder and 1 dessertspoon vinegar for every 3 eggs given in a cake recipe.
I want to make the cake's juice and zest with clementines instead of oranges. Then put some Clementine marmalade in the steaming bowl before I ladle in the pudding mixture. And then as clementines are a bit sweeter than orange, I will put some lemon juicie in with clementines juice.
Maybe even a dash of Sevilla Gin into pouring syrup. Slightly adult.
That sounds absolutely gorgeous, a really beautiful grown up twist on this pudding. Let us know how it turns out if you do try it with the clementines, lemon juice & gin - we'll have to try it your way the next time we make it (hopefully soon)! It just sounds too good not to 😃
@@handeddownkitchen8192 it turned out perfectly. The sour lemon supports the very sweet clementine, and you need very little marmalade to give a sticky yummy glace. Thanks for the recipe.
You are very welcome indeed, and thanks for sharing your twist on it! We've made a note next to the recipe so that when we next make it we can try it your way. It sounds DELICIOUS.
Given the British rationing, a once in a while food
The only problem with this otherwise excellent recipe is that we are now aware of the deleterious effects on health caused by eating (and using on cooking) margarine. It is a non-food (starting life as an industrial lubricant) and should always be replaced by healthy, delicious and nourishing butter in all recipes calling for its use. I'm fully aware that the cheaper margarine was a larder essential in the wartime years but since we now know it causes so many serious health issues it should be avoided at all cost.
I love steamed puddings. As this is one of those rare occasions where I have all the ingredients, there's no reason why I shouldn't be able to try this today! Thanks guys xx
Aaaaagh! Metal spoon on a metal bowl. Two oranges in 1943?