Steamed Orange Pudding


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.


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.


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

Yorkshire puddings with gravy

Yorkshire Pudding

A delicious accompaniment to any roast or with the addition of a few sausages you can make an old style kid’s favourite, Toad in the Hole :)


4 eggs

2 cups whole milk

2 cups self raising flour

dash of salt & pepper

butter (enough to grease muffin tin)


Preheat oven to 400 degrees F and warm a muffin tin (this is the only way to get your Yorkshire pudding to cook properly, and that was told to me by a lady from Yorkshire so I believe it!)

In mixer bowl combine eggs, milk, flour and pepper & salt. Beat vigorously with fork for 1 1/2 minutes.

Pour in batter into preheated muffin tin no more than half-way. Bake in 400 degree F oven for 30 minutes. Serve with a roast, baked potatoes, and your favourite veggies.

Serves 8