The first recipe has many names, which have changed over the years;
Gran called it the "Eggless steamed pudding"
Mum calls it "Grandma's pudding"
I call it "Rag pudding"
My daughter has called it "Leatherskin pudding" from the time she was a toddler and that is now the name we all relate to.
One thing that has remained the same; the pudding has been enjoyed and requested over several generations. I can remember requesting "rag pudding" when I visited my grandmother and now my daughter requests "leatherskin pudding" when she visits her grandmother.
I have very fond memories of my grandmother in her kitchen, always wearing an apron.
- 1 1/2 cups flour
- 1 cup currants
- 1 cup raisins
- 1/2 cup brown sugar
- 1/2 teaspoon all spice
- 1 oz candied peel
- 1 1/2 tablespoons shortening (butter)
- 1/2 teaspoon bi-carb soda
- 1/4 teaspoon salt
- 3/4 cup warm water
1. Sift flour, spice and salt together
2. Add sugar and fruits
3. Place soda and butter in a cup, cover with warm water to dissolve them
4. Pour the contents of cup into dry ingredients and mix well (the mixture is very moist)
5. Tie up in a prepared pudding cloth, allowing room for swelling.
6. Place into boiling water for 2 to 3 hours. Keep checking and top up with boiling water from the kettle as necessary.
Excellent served hot or cold with with cream or custard.
To prepare a pudding cloth (tea towel or calico square), boil the cloth thoroughly, drain and wring out (when cool). Sprinkle lightly with flour before adding mixture.
I also have great memories of Christmas at Nanna's house. I am sure that the meal was delicious but what I really remember is the pudding full of threepence and sixpence. We would eat so much until we were ready to pop.
However my favourite recipe from Nanna's kitchen, would be Currant Rolly Polly.
Currant Rolly Polly Ingredients & Method
- 1/2 pound flour
- Teaspoon baking powder
- Pinch salt
- 4 oz margarine or butter
- 1 1/2 cups currants
- 2 tablespoons sugar
- dessert spoon sugar
- water (from boiled currants)
1. Bring currants to the boil in 2-3 cups of water, drain (retaining water)
2. Sift dry ingredients (flour, baking powder & salt), rub in butter, mix to dough with water
3. Roll out dough, spread currants on rolled out pastry, sprinkle with sugar, cinnamon and currant water.
4. Roll up and put in a baking dish
5. Dot with butter, sprinkle with sugar and cinnamon, pour on remaining currant water and bake 30 minutes
6. Serve with cream
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