Golden syrup dumplings have always been a family favourite, served up with a dollop cream or ice cream they’re delicious. This is the first time though I’ve seen a recipe for raspberry dumplings. Despite the name on the recipe I’m not sure they’re native to Canada!! Of course, you can use fresh raspberries, just gently cook them with some sugar, water and butter, drain them and reserve the juice to mix with the golden syrup.
I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.
Here’s another Plum Pudding recipe for you. It’s an old CWA one published by the Herald Sun in the 70s. Back then Mum didn’t serve custard with the Christmas Pudding she would make a sweet white sauce and would whip some cream. Every family differs though, my son-in-law’s family in WA always have Brandy Sauce or Hard Sauce as it’s called below. I’ve never tried the Fluffy Cream Sauce, but I think it would be pretty good too.
I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now. That’s great, but I don’t like the way its wrapped in netting. I find that it sticks to the crackling and is hard to get off. Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea. I’ve included the apple sauce recipe although it’s not like Mum’s version. She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.
This is a fairly traditional recipe for a Christmas pudding and gives instructions about tying off the top of the pudding bowl with string. Mum always made a string handle to make it easier to lift out of the boiling water. Easy to do – lay a double thickness of string, long enough to go about 10cm over each side, across the bowl and catch it in when you tie around the bowl, then tie the overlap to secure the handle.
You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast. It was cheap and easy to make – ideal. I rediscovered it this year and now make it to have with drinks. It freezes well so I just put out what I need and keep the rest for later. If you don’t want to do that you can easily halve the recipe.
I confess to liking salmon, whether it’s smoked, baked, grill or even tinned, so that’s probably why I really like this salmon pate. You need to use red salmon to get a good flavour, that makes it a little more expensive, but it does make a good amount. As it says it’s quick, easy to make and everyone seems to like it. Also, leftovers are great on toast this next morning!!!