Day 17 Graham Pudding

There are two Graham Pudding recipes in the 1906 Berlin Cook Book but I’m using Miss K. Fisher’s recipe on page 146. This particular recipe requires just one hour for steaming unlike other recipes requiring at least three hours. The end result is a nice size dessert of about eight slices unlike some pudding recipes which make very large quantities. I chose to serve the slices with Miss H.’s Hard Sauce for Puddings (p. 167). There are a number of different kinds of sauces for puddings and several ways to make hard sauce. This recipe simply uses butter and sugar with a little flavouring.

Be prepared to use several bowls in making the pudding as the raisins are “floured” with a separate amount of flour. This is the first time I’ve seen a specific amount of flour set aside for this important step. Flouring ingredients like raisins, currants or peel helps to keep them from sticking together or sinking to the bottom of the pan. The rest of the recipe is relatively easy to follow. At the end of the recipe there is a suggestion to substitute molasses for the sugar. I didn’t follow that suggestion this time but might try it another time. I mixed my suet, brown sugar and the sour milk in one bowl. As mentioned in an earlier post, modern cooks can sour milk by adding a teaspoon of vinegar. In the other bowl I sifted the rest of the dry ingredients (except the raisins) and then mixed everything together.

I have a “pudding mold” from a kitchen store and like using it for this sort of pudding. They are metal baking pans a bit like a bundt cake pan but tall and they come with a tight fitting cover. I greased the inside of the pan including the tube portion in the middle. The middle tube creates a hole in the centre of the pudding making it look a little fancier and it tends to cook more evenly. Puddings expand so it is important to only fill the mold or pudding bowl 2/3rds full. I made sure the cover was on tight and then put the filled pudding mold in a large pot. I added water to the pot until it was at least 2/3rd of the way up the pudding mold. I covered the pot and kept it simmering for an hour. I was able to do other things while the pudding steamed as it required very little attention as it steamed. After an hour, I carefully removed the mold and took off the cover and then turned it out onto a plate. It came out beautifully and smelled wonderful. I served each slice with some hard sauce. My hard sauce was flavoured with lemon but I’m sure the wine option would be good too.

I enjoyed this pudding and will likely make it again. The Graham flour gives it an interesting texture and an illusion of health since it is a form of whole wheat flour. The batter is quick to prepare as it doesn’t require long beating or a large number of ingredients.  The pudding is best served warm so that the hard sauce melts into each slice. One reason steamed puddings were popular is their keeping qualities. It was easy to make a pudding ahead and then reheat as needed.

GRAHAM PUDDING

1/2 cup finely chopped suet, 1/2 cup brown sugar, 1 cup sour milk, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 3/4 cups white flour, 3/4 cups Graham flour, 3/4 cups raisins, 1 tablespoon flour. Measure into a bowl the suet, sugar and milk, measure and sift into another bowl the soda, salt, spices, and white flour; add to this the suet mixture, and mix well; beat in the floured raisins, turn into a buttered pudding dish and steam 1 hour. NOTE — Instead of 1/2 cup brown sugar you may use 1/2 cup molasses and 1/2 cup sour milk. Level measurements are used.

HARD SAUCE FOR PUDDING

1/2 tea cup butter, 1 tea cup sugar beaten until light, flavor with wine or juice of lemon, smooth top and grate nutmeg over it.

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2 Responses to Day 17 Graham Pudding

  1. michelle spencer says:

    Carolyn, I have heard of hard sauces but never made one. Do you cook it until it gets hard? How hard?
    Thanks, Michelle

    • I’ve heard of hard sauce for years and pictured exactly what you described but I think the name hard sauce refers more to the texture – it is like a spread rather than a liquid and doesn’t require cooking. Usually there is some alcohol mixed in along with butter and some sort of sugar (brown, white or icing).

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