When Old Fashioned Becomes In Fashion

My children and I are planning a fun 80's party for ourselves and some other families. We are dressing 80's, listening 80's, dancing 80's and eating 80's in a couple of weeks time.

The 80's were a tough time for me, but there are some great recipes I remember from the 80's that my mamma used to make. I think that these puddings will never go out of fashion in my home.

Like so many things "old fashioned" there are some really good things there and alot of things that are coming back in. The whole retro look in decor, clothing and the slow cooking movement, are all things that we discarded in favor of new, up to date and fast food.

You know, my mom still uses the same grater and chopping boards that she used when I was a kid. They still work, so why should they be thrown away? Same with comfort food. Well, these puddings of hers still work.

A favorite memory of mine is vinegar pudding.



SYRUP:
500 ml water
400 g white sugar
125 ml brown vinegar
BATTER:
30 ml butter
125 ml brown sugar
2 large eggs, beaten
180 g cake flour
5 ml bicarbonate of soda
10 ml ground ginger
2 ml freshly grated nutmeg
2 ml salt
30 ml smooth apricot jam

First make the syrup. Boil the water, sugar and vinegar for 5 minutes, then set aside to cool.

To make the pudding, cream the butter and brown sugar together, then add the eggs, beating constantly.

Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam.

Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter.
Bake the pudding at 180 C for 40 minutes.
Serve warm with custard.

Talking about slow food, as a kid I clearly remember my mom asking me "for a finger" to hold the string while she sealed the pudding bowl for steamed pudding.



I had made some fresh strawberry jam (see below) and used that instead of the more traditional apricot jam.



I emailed my mamma and she sent me the recipe:

To make a perfect steamed pudding.
1) The water must be boiling when the pudding goes on to cook.
2) Water must be kept boiling fairly rapidly for the first hour.
3)Use either margerine, whipped up cooking fats (shortenings) or butter.
4) Some modern Margerines and fats cream very quickly so if in a hurry use these.
(Told you this is a very old book)
5) Watch the water under the pudding to be sure it is boiling.
When filling up the water level always use boiling water.
6) Cover the top of the pudding very well.Use either foil or paper covered with pudding cloth cut to shape of bowl plus a little wider for overlap. Tie on with thin string.

Steamed jam pudding. (cooking time one and half hours)

3 oz Margerine or butter
2 Eggs
1 Tbl spoon milk
3oz Castor sugar
4 oz flour (with plain flour use 1 level tsp baking powder)
2 level Tbs jam

Place all ingredients (except the jam) into mixing bowl.
Beat well for 2 minutes.
Grease bowl very well.
Place jam at bottom and pudding mixture on top.
Cover tightly.
Put into pot of rapidly boiling water.
Cover and steam for 1 and half hours.
Turn onto hot dish and serve immediately.
Can be served with extra jam sauce.
This makes 4 good servings.
For two people use half quantity and steam for 1 hour in smaller bowl.

Jam sauce

4 good Tbs jam
Juice of 1 lemon (to taste)
2Tbs Water

Boil until jam melted (about 4 minutes)

The the last pudding we made recently was from Jamie At Home on BBC Food. What a delightful program. I love his garden and this pud had us all salivating!



Jamie Oliver's creamy rice pudding with warm strawberry jam and meringues. I know you can't see the rice in the picture, but it is there, promise. (BTW, I used risotto rice and it worked great!)