Summer Pudding Lyn Hall Recipes

LYNN'S EASY NOODLE PUDDING

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
• Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
• Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
• Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.

SUMMER PUDDING LYN HALL

Steps:

• Line bottom and sides of a 4-cup mold with bread slices, or prepare 4 individual molds.
• Dissolve gelatin in water over low heat, and stir in 1 tablespoon lemon juice. Strain gelatin liquid.
• Reserve a few well-formed fruits for garnish. Add strawberries, raspberries and blackberries to a saucepan with the gelatin, and stew gently until tender, 1 to 2 minutes.
• Spoon half the fruit over the bread in the mold. Place another layer of bread slices on top of the fruit, add remaining fruit, and finish with a final layer of bread. Make a hole in the center and pour in any remaining fruit juice.
• Cover with a plate and weight down. Refrigerate until set, 2 to 3 hours or longer.
• To make the raspberry sauce, sieve the raspberries, mashing them with wooden spoon to extract juice. Mix with sugar and the remaining tablespoon lemon juice. Spoon over pudding just before serving. Garnish with berries.

PEASE PORRIDGE

Steps:

• Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
• Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
• Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
• When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
• Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
• Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

MAINE CRAZY PUDDING

Steps:

• Preheat oven to 375 degrees.
• Cream the sugar with 1 stick butter. Combine flour, baking powder, baking soda, salt, nutmeg, mace and ginger. Combine milk and cream; add, one-third at a time, to creamed butter-sugar alternately with the dry ingredients, mixing well after each addition.
• Add raisins and mix well. Grease a large rectangular pan (10 by 14 inches) and pour the batter into the pan, tilting to distribute it evenly.
• Bring 8 cups water to a boil. Mix boiling water with brown sugar, molasses, 6 tablespoons butter, lemon juice and rum. Pour liquid ingredients over batter, place in oven and bake one hour.
• When ready to serve, combine garnish ingredients and beat to lighten. Serve the warm pudding with the cream on top.

JOYCE MOLYNEUX'S CHRISTMAS PUDDING FROM THE CARVED ANGEL

Steps:

• Combine the flour, bread crumbs, sugar, spices and salt in a large mixing bowl and toss to mix thoroughly. Add the raisins, currants, ginger, chopped apple and grated rinds and mix to coat with the dry ingredients. Add the chopped suet and mix to coat well.
• In a smaller bowl, beat the eggs until they are thick and foamy. Add the Cognac and citrus juices and mix together. Add the egg mixture to the larger bowl and fold with a spatula to mix and coat well.
• Butter well a two-and-a-half- to three-quart pudding mold (see note). Add the pudding to the mold and cover with the lid. Place a rack in a kettle large enough to hold the pudding mold and add water to the kettle to a depth of one inch. Place the pudding on the rack and bring the water to a boil. Lower the heat to simmering, cover the kettle and steam the pudding for about six hours, checking occasionally to be sure the water in the kettle has not boiled away.
• When the pudding is done, it may be unmolded and served immediately, with creme fraiche, traditional hard sauce or a brandy-flavored creme anglaise.
• If the pudding is not to be served immediately, it should be left in its mold and reheated in a steaming kettle before serving. The pudding may be stored in a cool, dark place for six weeks or longer. For longer storage, remove the lid, pour another half-cup of Cognac or brandy over the surface of the pudding and replace lid.

CARAMEL COLORING

Steps:

• Place brown sugar and 2 tablespoons water in a heavy pan over medium heat. Cook, stirring constantly, until sugar is dissolved and starts to take on a deep brown color. Do not burn the sugar.
• Add boiling water, little by little and stirring constantly. Be careful; the sugar syrup is very hot and can cause painful burns if it erupts over the pan. Continue cooking and stirring until the caramel has reduced somewhat and reached a slightly syrupy consistency.