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Puddin’

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What do you get when you mix alpha dogs with a key board on a forum? At some point an otherwise innocent statement begs a response and pretty soon we have some standing hair stiff legs and a closed thread:(.
In our last ‘Wheat bread’ thread we did get in to Boston brown bread, that’s more of a pudding.
Old puddings were pretty easy compared to a baked bread. No oven, no worries about temp, just add to hot water and boil... easy peasy. In fact a peas pudding was a great lunch on the field.
Should you have a never ending stew on the boil a pudding can be tossed in with other ingredients and it will pick up the pots flavors.
The Townsend cocking vids on you tube ran about a whole season on puddings
I love ‘em and carry a pudding on a trek often.
How many of you all make puddings?
 
Boiled pudding for dessert is most excellent.
Savory pudding is great for the entree..., or as Tenngun pointed out, added to the stew pot but beware, they take several hours boiling. So practice at home first, but they are an amazing side dish when timed right with your main entree and used instead of dressing.
I also own 3 steamed pudding molds.
NOTE:
I don't care what any websites tell you, I've tried a whole bunch of substitutes..., then I found a website dedicated to traditional boiled pudding and I found a real butcher. Sorry I didn't save the link but what it taught me was one basic principle that has not failed me yet no matter what puddings I've tried...here it is...
There is NO known substitute for proper raw suet from around the kidneys of a cow or a sheep for a boiled pudding recipe that calls for such.
There it is. Sorry, but if you can't get the suet, you can't make that pudding. (Sorta like if you can't get hops you can't make beer.) There are some puddings that don't call for the suet, found in old cook books, and I've not tried those, as soooo many of the recipes that I found were basically the same thing.

A suet dough, with a specific flavoring ingredient that changed the name...
Plum duff = chopped dried prunes
Spotted Dick (or Spotted Dog) = raisins and sultanas
Hunter's Pudding = raisins, currants, and the zest of a lemon peal, plus brandy
Plum Pudding = raisins, currants, mace, ginger, nutmeg (no plumbs; don't ask me why)
Rolly Polly = strawberry jam spread in a layer on top of the pudding after it was rolled out, then rolled like a pumpkin roll and boiled
Figgy Pudding = dried figs
Queen Elizabeth = dried cherries rehydrated with cherry brandy


LD

 
‘Plumbs’ was used for raisins back in the day, old plumb duff was made with raisins also. At sea only boaswi’ns (boatswains) and, shall we say, disreputable people could whistle. An exception being when making plumb duff. The maker had to whistle when making up the dough, to prove he wasn’t sneaking raisins.
I have used butter and lard in puddings. It ain’t suet but will work. Underline it ain’t suet, makes a big difference.
 
Never made puddin but now giving me a hankering to try. Maybe I’m just hungry since I haven’t had supper yet.

Guess were in the same boat. short of a dumpling.
How about a good pudding (simple) recipe guys? I may do some cooking this weekend.
 
Two fer, dinner and dessert.
Equal weights of flour and suet. It’s hard to get suet butter works but isn’t as good.
Say 1/2 a pound each. Plain you make it with a little salt and mix dry together
Whip four eggs with a cup of cream, half and half or milk. Then pour it in to the dry to make a stiff paste.
Add a square yard of natural fiber cloth to a large pot of boiling water for about a min or so.
Remove and spread out. Flour one side.
Put the batter in the center of the cloth and pat out to a flat shape.
Meanwhile, slice a pork or beef roast about a pound in to thin slices. And an onion sliced thin.
Layer the meat and onion with salt and pepper in the middle of your bag. Pull up the sides so as to cover the meat with bag and dough. Tie the bag closed not real tight and put in to the pot of boiling water. It takes about four hours to cook, and as it steams down only add boiling water back or it slows the cooking time.
Take the basic flour suet mix and add 1/2 a pound of raisins. Some lemon zest and some candied fruit if you like it, I prefer it with just raisins. Cream or half and half is better then milk in the dessert version but milk works. Nutmeg about a teaspoon and a bit of molasses or brown sugar just a 1/4 cup or so, and a jigger of brandy or spiced rum.
When mixed up it should or a thick paste and just put in the middle of your cloth.
Tie the bag shut and boil again four hours or so.
Slice and serve with pudding sauce.
That’s equal parts sherry,sugar and butter.
Maple syrup can also serve or Brandi can be added to the sauce.
Plain butter is good or honey.
In the morning the pudding can be sliced and fried in butter, eaten plain with a little butter is good.
 
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The meat pudding seems to be a giant stuffed dumpling or ravioli.

The plum pudding says to unmold from the container. My thought after a year is it would all be mold.
 
One of the specialties my mother-in-law used to make was Yorkshire Pudding with roast beef. The recipe goes back to the early 1700's for you folks that want to relive the early times. :)

Yorkshire pudding isn't like a boiled pudding. Instead, it is baked.
The thing that makes it so good is, it is baked in the drippings and grease that runs off of the beef while it cooked so it absorbs all of the flavor and goodness of the meat.

Yummy good stuff although like all of the things that taste really good it is probably bad for your heart. Yummy anyway and well worth the eating in my opinion. :) :) :)

Here's a Betty Crocker recipe for it. (How can you go wrong with a Betty Crocker recipe? They are always are good. :) )

https://www.bettycrocker.com/recipe...-pudding/ba3b2ed7-b0d6-4770-b946-e4fb6fd3541a
 
The meat pudding seems to be a giant stuffed dumpling or ravioli.

The plum pudding says to unmold from the container. My thought after a year is it would all be mold.
Yeah, different names in different cultures, same idea. Tamales and pot stickers and Polish-German ‘pot pies’ all fit in. The thing that’s handy is if trekking or going to a camp you can make a meat pudding,leave it in a bag and carry it or keep it in your camp for a few days till served safely.
Plump pudding can be treated with brandy while kept. A fruit cake is basically a baked plumb pudding. I used to make my Christmas pfruit cake in February toserve at Christmas
 
The Following is from The Complete Housewife, c. 1750
PUDDING.JPG

So for a translation:
20 ounces of beef suet, which is then grated, with any membrane remove
12 ounces of raisins
1 grated nutmeg
4 ounces sugar
Pinch of salt
1/4 cup of sweet sherry
four MEDIUM eggs
four tablespoons of cream
1 cup of fine flour

Add extra flour as you mix (if needed) to get the batter "pretty stiff".
Using a linen or cotton cloth, about 30" square (maybe larger) rub cold butter onto one side...Then put he batter into the center, and tie up the cloth so that there are no air gaps and no opening for water to get direct contact with the batter.

Boil in water for four hours, replacing some of the water as it boils off.
Be careful when removing from the water as it will be very hot. Place on a dish and allow it to drain and partially cool, then open the cloth.

Sugar and cold butter, creamed with some rum is "hard sauce" which goes quite well with this as a dessert.

LD
 
Did not mean an insult to you. Can you explain the differences between brown bread and a pudding?

I agree with Poboy,
It is not a pudding, puddings are boiled in water. Brown bread is baked in the can which acts just like an oven, pressure canning raises the temperature above that of boiling water.
Also;
The ingredients are those of a bread, not a classic pudding.
(WATER, WHOLE WHEAT FLOUR*, MOLASSES, DEXTROSE, RYE FLOUR*, WHEY*, DEGERMINATED YELLOW CORN MEAL, BAKING SODA, BUTTERMILK*, SALT, CORN OIL.}

Now if we really want to dice the carrots we would call it a "quick bread" since the leavening is supplied by baking soda and not yeast.
 
65B6A528-1CF1-4DCC-AB8C-7E1F8A02D475.jpeg
I don’t think it’s cooked under pressure at least at home. The can is just a container it’s not air tight. I make it in an open can and have made it in a pudding bag. And in the copper one quart pot I got from Townsend. I don’t think an open can could hold pressure enough to raise the temp above boiling.
The first puddings were meat or meat and grain and the bag was the stomach or a paunch. They were more sausage like. Haggis is a pudding.
Peas pudding is just a smashed garden peas or maybe a small bean cooked plain or with a little salt and bacon.
Hasty pudding is just cornmeal and salt, puddings in a haste are dumplings made of crushed ships bread fat and raisins or crushed jerky. Boiled without a bag. Pot pies are also dumplings cooked in the soup.
Tamales are all corn meal and filling using husk instead of a bag paunch or stomach.
 
What do you get when you mix alpha dogs with a key board on a forum? At some point an otherwise innocent statement begs a response and pretty soon we have some standing hair stiff legs and a closed thread:(.
In our last ‘Wheat bread’ thread we did get in to Boston brown bread, that’s more of a pudding.
Old puddings were pretty easy compared to a baked bread. No oven, no worries about temp, just add to hot water and boil... easy peasy. In fact a peas pudding was a great lunch on the field.
Should you have a never ending stew on the boil a pudding can be tossed in with other ingredients and it will pick up the pots flavors.
The Townsend cocking vids on you tube ran about a whole season on puddings
I love ‘em and carry a pudding on a trek often.
How many of you all make puddings?


Got to watch that heading. "Puddin" here is not the same as a desert "pudding" It is a simmered up pot full of ground up hog parts and some skin, (Indeed everything but the squeal. Kidneys, snouts, hearts, all the bones are cooked until the meat falls off) cooked until it gets very thick. Then salt and pepper are added. The mixture is then ladled into loaf pans and allowed to cool. It sets when it cools. In one area of this region, it is stuffed into intestines like sausage and called ring puddin. I like it when hot and right out of the kettle, but I find it too greasy when sliced for the meat in a sandwich.
 
There was a mention above of the Christmas plum pudding. When I worked in DC, the firm had a long time customer who was a classic English chef and was also Jamaican. Every year about the 20th of December she brought us a huge plum pudding. Weighed about 15 pounds. So drenched in rum that we didn't feel safe to drive for a couple hours after consuming a piece. But it was sooo good.
 

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