Steamed Orange Pudding

Ingredients

8 oz. self raising flour,
4 oz.sugar,
4 oz. butter,
3/4 cup of milk,
1/2 teaspoon salt,
2 eggs,
grated rind of one orange.

Method

Cream the butter and sugar, add the eggs separately, and beat well in. When light add the grated orange peel and the milk. Then add the flour, sifted with the salt. Put into a buttered basin filling it about three-quarters full. Steam for an hour and a quarter. Serve with an orange sauce.

ORANGE SYRUP SAUCE

Boil together a cup of sugar, a cup of orange juice, quarter of a cup of lemon juice, the grated rind of half a lemon and a teaspoon of grated orange rind, for quarter of an hour. Strain and serve hot with the pudding.

from Table Talk, Thursday 21st June 1934

Old style tangy tomato sauce

Tomato Sauce

This tomato sauce recipe can be made either tangy or sweet, depending on your choice of vinegar.

Published in 2012 in “The Downstairs Cookbook. Recipes from a 1920’s Kitchen” (originally published as The Margaret Powell Cookery Book in 1970).

Ingredients

1 lb or 480gm of tomatoes – chopped

1 small onion – chopped

2oz or 60gm of diced ham

4 teaspoons of butter

1 bay leaf

cayenne pepper

pinch of salt

6 teaspoons vinegar (I used white wine vinegar for a tangy sauce but a sweet balsamic vinegar would also be very nice)

2 1/2 Australian/UK tablespoons or 3 US tablespoons of corn flour (known as corn starch in the US)

Method

Put the tomatoes, onions, ham and seasonings in a saucepan and cook over a gentle heat for 5 minutes.

Add the vinegar and simmer until all the ingredients are completley softened.

Turn off the heat and either rub through a coarse seive or remove thebay leaf and blitz in a blender.

Return the mix to the saucepan if you removed it :)

Mix the corn flour to a paste with some water and add to the cooked mixture.

Stir over a low heat until thick.

Serve with meat or use in a recipe that calls for tomato sauce.