Wartime Steamed Pudding

Sunday Blessings Lovelies

Photo: 1941

there is no sign of the rain letting up..so there was no walking home from church today. Instead we took the car... as did everyone else I think

It was a dark and dismal day... but the rain made everything beautiful 

For dinner we had a quick chicken curry.. followed by a hubby request... Steamed Pudding

This pudding is another Wartime recipe from the Ministry of Food. Its an easy basic sponge recipe.. with the added variation of a fruit topping. I used some lovely blueberry pie filling that I canned last summer and it made a lovely change to the jam, marmalade or syrup flavour

As with most wartime steamed puddings it was little dense.. but was absolutely delicious served with a dollop of Birds Custard 

8oz plain flour
4 teaspoons baking powder
Pinch of salt
2oz margarine or fat
2oz sugar
2 dried eggs
Half a pint of milk or milk and water to mix
2-3 Tbsp fruit preserves ( I like to add a bit more)

Original Ministry of Food Recipes

• Mix the flour, baking powder, dried eggs and salt. 
• Rub in the margarine or fat until mixture resembles breadcrumbs
• Add the sugar. 
• Mix in the milk and water, until mixture achieves dropping consistency
• Grease a 6 inch basin
• Place a couple of spoons of fruit in the bottom of the basin
• Cover with the sponge mixture
• Steam for one hour.
• Serve with a good dollop of custard