Plum pudding 18th century cooking with Jas Townsend and Son S4E6

Today Im going to be doing something a
little different. A dish that was popular all the way from the
mid-18th century to the 20th century, found in British cookbooks and also popular in colonial
America. Were going to be making a hunters pudding. Thanks for joining us today on 18th Century
Cooking with Jas Townsend and Son.

A hunters pudding is a type of plum pudding
and a plum in this context means raisins. Plum puddings were often associated with special
occasions, served during certain holidays or when visitors came to visit. The name hunters pudding may be a bit deceiving. We need to be careful about assuming that
it was a favorite dish for backwoodsmen.

Rather, a hunters pudding was likely a
pudding that would have been reserved for various special occasions such as a formal
hunt, but thats not to say ordinary people didnt enjoy a hunters pudding on occasion. Hunters puddings were popular from the
mid 1700s up until the beginning of the 20th century. Lets get started. Were going to be making a recipe from The
Ladys Assistant, a 1775 cookbook published from Charlotte Masons manuscripts.

Were making half batches today, so if you
want to make a full size batch, all youll need is double the ingredients. It will change the cooking time, so well
talk about that as we cook it, but to start, lets look at the ingredients. Im using a half pound of flour and a half
pound of suet. Now when I say suet, I mean kidney fat.

In a previous episode, we explored the difference
between suet and hard muscle fat and when it comes to making puddings, theres a huge
difference, so if you go to your butcher to ask for suet, make sure he gives you kidney
fat. If you cant find kidney fat to use or if
you have neither the time nor the inclination to render it yourself, Jas Townsend and Son
now carries Atora shredded suet. This suet is made from rendered kidney fat. Its stabilized with a little flour.

Because its rendered properly, it doesnt
need refrigerating. In addition, were using a half a pound
of currants. Unlike the fleshy red berries that go by the
same name and are related to the gooseberry, these currants are small dried seedless Corinthian
grapes. Also in our pudding well be using about
4 ounces of raisins.

Now raisins in the 18th century had seeds
in them so they had to be cut open and seeds removed before they could be used in a recipe
like this. There were different kinds of raisins in the
18th century. The best of the raisins were dried in the
sun as opposed to dried in ovens. These were called raisins of the sun and most
of the time they were imported in jars so they would be many times called jar raisins.

The best of these raisins were called Malaga
or Muscato raisins. They were grown in Spain and imported throughout
much of Europe and North America. Our modern raisins are similar in quality
to a midlevel jar raisin of the 18th century while having the convenience of being seedless. Next were going to be adding a couple of
tablespoons of candied orange peel and candied citron.

Our recipe will also use about a teaspoon
of nutmeg and 3-4 tablespoons of brandy. Now heres something interesting about the
addition of brandy into these puddings, it started to be added in the second half of
the 18th century and in many of the recipes they find that the addition of the brandy
helped in the preservation of the pudding and many times its noted that the puddings
can be kept for up to 6 months if you keep the pudding still wrapped in its pudding cloth
and kept up out of reach. This allowed cooks to make multiple puddings
at once, serving one immediately and the others later on. Finally, back to our recipe, well need
4 eggs and 1 cup of cream.

Now thats it for the ingredients. Now that weve gathered them up, lets
put this pudding together. Preparing this puddings going to be very
easy. Were just going to add all of our dry ingredients
plus our sweetmeats.

And dont forget to add the nutmeg. Thats mixed quite well. Okay, now that our dry ingredients are done,
lets move on to our wet ingredients. Lets whisk our eggs together.

And then were going to add in our cream
and our last wet ingredient, our brandy. Now lets add this to our dry ingredients. It should make a pretty thick paste. Now when youre going to boil a pudding,
there are a few things you have to have ready to go.

You need a couple of pots of water boiling. Our large one will be for boiling the pudding
itself. The smaller pot well use to refill the
water as the water boils away. Youll also need a clean piece of cloth.

One for each of the puddings youre going
to boil. Linen makes a really good pudding cloth. The water makes the fibers swell up and the
weave even tighter. You can also use cotton osnaburg.

Go ahead and scald these cloths. Youll also need a stout cord to tie the
cloth off with. Remove the cloths from the boiling water and
dust each with a little flour, then set each one aside, flour side up, into a bowl. Gather your pudding dough and place it on
top of the cloth.

Tie the bag tightly around the dough. Now its time to put this in the boiling
water and boil it for 3 hours. You want to make sure to only replenish this
water with boiling water. You want this water to not stop boiling at
any time, because that will increase your cooking time.

Now like I said, this is a half size pudding. If youre going to be doing a full size
pudding, youll want to boil this for 4 hours. Okay, the hunters pudding has boiled 3
hours. Youll need a bucket of cold water on hand.

By dipping the hot pudding in the cold water
for a few seconds it will make it easier to get the cloth off without damaging the surface
of your pudding. If you dont want to spend 4 or 5 hours
boiling a pudding at your next event, you can cook these ahead of time. You can cook these the week before if you
leave them in their pudding cloth, then you can take them to the event, when youre
ready to use them, you can either boil them for an hour right before you need them or
you can slice them cold and then either fry them or broil them. These puddings were usually served with a
sauce and the sauce were using here is the most common type which is equal parts
of butter, sugar, and sac.

Lets give these a try. And theyre a very dense and rich kind of
food here. These are chalk full of raisins and theyre
nice and sweet. In fact, compared to todays palate, 18th
folks were not used to such sweet things, so its likely that this would be the sweetest
thing they would eat all year long.

These would make a great addition or finish
to a nice period meal and because you can fix them the week ahead of time, theyre
a perfect kind of thing you can pull out of the hat and fry these up from something thats
been prepared without spending the 4 hours of boiling them at the event. You should really try these. These are wonderful dishes. Very nice.

This recipe and many others are available
on our SavoringthePast.Net cooking blog. We also have an image reference blog of 17th
and 18th century paintings and drawings called SiftingthePast.Com. Make sure to subscribe to our YouTube channel
so you dont miss any upcoming episodes. And finally, our online catalog and our printed
catalog that has hundreds of 18th and 19th century mens and womens clothing, historical
cooking items, and camping items.

I want to thank you for joining us today as we savor the flavors and the aromas of the 18th century..

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OATS & STRAWBERRY PUDDING

Hi friends! Welcome to easy and home style cooking. I am Mrs Ragini today i am going to show a
very simple, easy, taste and healthy recipe. We are going to make a pudding with oats and
strawberry. You can use any type of fruit to make  this dish.

First we are going to mix the wet ingredients
separate and dry ingredients separate. First take 1 cup of oats and as per sweetness
you can take sugar. You can use castor sugar, brown sugar or regular
sugar. Put oats and brown sugar in a bowl for flavoring
add some cinnamon powder and some baking powder, strawberry.

Wet ingredients are egg and milk. For 1 egg
1 cup of milk. Chop the strawberry or you can use whole strawberry
too. Add them into the oats bowl and mix.

You can serve this as a dessert or morning
breakfast too. You can use any type of oats mix well and
keep aside. Now we need to mix the egg and milk. First whisk the egg in a bowl and add milk
and whisk again and keep aside.

Take
the baking mould put the oats mixture into the mould and pour the milk mixture. The milk will be absorbed by the mixture.Top
it up with some more strawberry's and bake it at 180 degree centigrade or till you see
its set. For nice flavor you can use butter in the
dry ingredients mixture or in the mould as shown. Bake it as 180 degree centigrade till its
done.

You can see it has got nice color and perfectly
baked. Loosen the edges and cut it and serve with
ice cream or whipped cream  or strawberry sauce too..

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Milk Powder Pudding- Episode 79

Hi There, Today I'm meeting you with a recipe video on how to make Milk Powder Pudding. This Milk powder pudding is very easy to make and also It's very tasty. You can decide how much sugar to add based on your taste. From the amounts I'm showing in the recipe, We can make two puddings in this size.

If you have a big bowl which can put in the steamer, then you can make a big pudding in one time from these amounts. At  the end of the of the video, I have mentioned the ingredients you need to make this If you like my videos, please share them with your friends. And please subscribe to my YouTube channel. If you haven't already subscribed, please click on the 'Subscribe' button below the video then please click on the bell icon coming near that Now you can watch my latest videos easily.

For this recipe you'll need, for caramel, we need half cup of sugar and some water For the pudding, 1 cup of water 1/2 cup of sugar 1 cup of milk powder 6 eggs Mixture of spice powders of 5 cardamoms, 1 clove and some cinnamon 1 tea spoon of vanilla First you need to heat up the water a little. Dissolve the milk powder in to it. Now let's make the sugar caramel. Put the half cup of sugar in to a small pan like this.

And then add some water. Put the water till the sugar get soaked. But don't mix it now. When it's getting melted like this, turn and rotate it like this Now it's light brown.

Now rotate it often like this. By this time, I have applied butter well on to the bowl which I make the pudding. Now this color is good. Add the caramel to the bowl Now we need to blend the eggs for few minutes.

Now add the sugar and dissolved milk powder Now add the mixture of spices Add vanilla Now blend it again well. Now the caramel have set well. Filter the pudding mixture to the bowl like this. Now cover it with a foil paper like this.

We cover with the foil paper to prevent the water going inside the pudding. Now steam the pudding for about 30-40 minutes. Around at 30 minutes, check if it has cooked enough using a tooth pick After the pudding has cooled down, separated the edges using a spoon like this. Now turn it to other side on a plate like this.

This is the Milk Powder Pudding we made. You can make this very easily in a short time. You also can make this milk powder pudding and enjoy with your family. If you like my videos, please give a like to them.

Add comments. And please subscribe to my YouTube channel. Let's meet again in another delicious video like this..

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Mango Pudding RecipeCooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." Lets make the mango pudding. Heat the water in a pot. When small bubbles begin to form  around the entire bottom surface,  remove the pot. Add the sugar and mix to dissolve.

The sweetness depends on the type of mango  so adjust the amount of sugar accordingly. Then, add the gelatin powder  and completely dissolve it. There are many types of gelatin powder  so be sure to follow the instructions on the package. Now, add the gelatin mixture to the bowl  with the mango puree and mix.

Add the heavy cream also. Combine the mixture thoroughly. Then, add the lemon juice to taste. If your mango puree is very sour,  you should skip the lemon juice.

And now, pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush,  place them in the freezer for 40 to 50 minutes. Now, the mango pudding is firmed up.

Spoon the lightly whipped heavy cream onto the pudding. Next, slice off the mango along the flat seed  and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture.

It is sweet and juicy but also expensive  so we only used it for the topping. Cut the mango in half lengthwise and peel off the skin. Mmmm. Looks so delicious! Place the diced ripe mango onto the pudding.

Finally, garnish with the mint leaves. To get the most out of the appetizing mango color,  we didnt add any milk at all  and minimized the use of heavy cream. We used a minimal amount of gelatin  so it has a puru-puru, jelly-like texture. Good luck in the kitchen!.

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MAKE YOUR OWN CHRISTMAS PUDDING

Ho ho and a welcome to Steve's Kitchen,
it's that time of the year when I love to make a homemade figgy pudding, plum
pudding, Christmas pudding, whatever you like to call it. I call it
just delicious and making your own at home you just can't beat it. If you've
never had Christmas pudding before think of fruitcake on steroids, I mean this is
a pudding Bowl, this is what we're going to be baking it in and that is just the
start of the fruit we're putting in there. You've got your lovely sun-dried
raisins in there, currants, there's some candied peel which is really essential
and glace cherries but we don't just stop there with your dried fruit, I've
got a whole cup full of dried dates which I've just chopped up.

You can use
figs of course the dried fruits are up to your imagination cranberries, apricots,
anything will do, overall you're looking for about a pound or half a kilo of
dried fruits, plus the dates. We always start our Christmas pudding by
rehydrating our fruits, so I'll pop them into a bowl and the dates go in there as
well. Now we're going to add in a couple of tablespoons of gorgeous molasses,
you can add treacle in there of course, blackstrap molasses is really good, a
dark stout, I'm using Guinness try and get a local stout if you can and we're
going to put a cup of that in there. I.

Always then add in a really big glug of
brandy as well. I haven't got any brandy with me at the moment so a really nice
sherry works just as well. Lastly we're just going to take a lemon and we're
going to take the zest off of this lemon and grate it in with our fruit, just to
add some fresh zestiness into it and an orange too. We're just going to take the
zest off of a large orange.

Now give that a good stir through, we're just going to
leave this out on the side for at least eight hours or overnight so it absorbs
all that beautiful moisture and plumps up and then we can get on and make the
second half of the recipe. So I've left that overnight just come and take a look
how beautiful the fruit is, all those gorgeous fruit now have plumped up,
they've absorbed all that wonderful juice. An alternative by the way of using
alcohol would be to use the juice from the orange and the lemon
in here to let that plump up the fruit instead. So now it's time to turn this
fruit into a Christmas pudding, we've got a hundred grams, three and a half ounces
of soft compacted brown sugar , 100 grams, three and a half ounces of bread crumbs
and that's just to bulk up the pudding.

Next that lovely suet, we've got a
hundred grams again, three and a half ounces of suet and this really adds the
flavor that we recognize in a traditional Christmas pudding. To help
bind the whole thing together this time we've just got 60 grams, that's 2 ounces
of all-purpose or plain flour. To add a rich and bitter darkness I'm adding a
couple of tablespoons of dark cocoa. Now for sure used dried ginger, I love fresh
ginger in my Christmas pudding so I'm just going to grate in about half a
teaspoon or the equivalent of fresh ginger.

Add in a couple of teaspoons of
mixed spice and half a teaspoon extra of cinnamon. We are going to put this fresh
granny smith apple in there now if you can get a cooking apple like a Bramley
go for it and I just like to grate the Apple up add the grated apple in with
all the seasoning and spices and lastly also to help bind the pudding together
we're going to add in two eggs and now we're going to mix all these ingredients
together to get a beautiful Christmas pudding mix. Now you do want to mix this
until you get a lovely even mixture, I. Have a 1.2 Liter pudding Bowl here,
that's about two and a half US pints and what we want to do is to pack our
pudding mixture into the bowl.

Now you can tell I've done this a lot, that fits
in there just about perfectly. Now I'm just going to tap my pudding down to get
any air bubbles out of it, next take a piece of baking paper fold it over and
then fold it again and just continue to fold this over until you get a decent
point like that. Hold the pointy end to the center of the pudding and then just
cut yourself a round like that and we create ourselves a beautiful little
circle of paper, just to pop on top of the pudding. Next take a big piece of
baking foil and what I want you to do is just fold a pleat in the center of the
foil and this is just to allow the pudding to expand a
little bit as it cooks.

So we get the pleat in the center and then tightly
fold this over the top of the pudding basin. Now get a nice tight seal around
the foil, you could use a bit of string around here. A lot of you know from
previous Steve's kitchens Christmas puddings, I cook these normally in a
pressure cooker which does save a lot of time. We haven't got our pressure cooker
on this part of our world tour so we're going to do it a much simpler way.

Get
yourself a nice deep baking tray and you're either going to use an upturned
saucer or I've got a little trivet here, pop it in the bottom, we're going to pop
our pudding Bowl onto the trivet and that's just to keep it off of the direct
heat of the oven and then we want to fill our tray with water and the reason
we want a fairly deep tray is because we want it to come at least an inch up the
side of the pudding basin. The next thing I'm going to do is actually tent this
over with some more foil, so what I've done here is I've made a little tent
over the top of my pudding to keep the steam in, if you had a nice big clay pot
with a big lid you could do that but you'd need to seal around the join of
the pot just to keep the steam inside. We're going to be cooking this on a
fairly modest heat, I've got an oven preheated to 110 degrees Celsius that's
220 Fahrenheit and we're going to cook this for about three-and-a-half to four
hours. Now you might want to check the water level about halfway and just top
it up if it needs it, be careful the water will be super hot and if you're
preferring the idea of doing this in a pressure cooker just google steve's
kitchen christmas pudding and you can see my previous recipe where I used the
pressure cooker with all the instructions for that.

Okay carefully I'm
bringing this out of the oven, now you can see how the Christmas pudding is
domed there, its pushed the top up. The house smells divine.
Now I didn't need to top this up at all with water through the whole cook, so if
you get a good seal on there you should have the same results, definitely be a
little careful when you take off the foil because steam is going to come out
but you can see the pudding is intact, the water is still almost as high as it
was when I started and you'd expect it to dome like that. That is pretty much it,
I'm going to let that cool down completely and you can store this in the
pantry and don't forget you can keep this all the way through to
next year just in a pantry, it will last but we're not going to be, we're going to be
eating this on Christmas. Come Christmas Day you can re steam this for about an hour
and get that beautiful smell of Christmas pudding filling the house
again or you can just heat it in the microwave for about five or ten minutes,
just to warm it through.

Whatever you decide to do just enjoy and have a great
Christmas. Now I've got a video on my channel showing how to flame the
Christmas pudding if you're interested in that check it out. I really hope
you've enjoyed and joined me making Christmas pudding this year, if you have
send me across some pictures on any social media you like, be good and I will see
you very shortly for another fantastic episode of Steve's kitchen,
take care..

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King Pudding Kit - tasting a giant pudding flan - Whatcha Eating #213

Greetings, my lovelies! Hi it's Emmy! Welcome back to another "Watcha Eating?" Today I have something...Large for you -- king-sized to be exact. And this is a king pudding. And it's a giant pudding kit from Japan. So in Japan you can buy little individual cups of premade pudding.

And they come in like a little set of three. And they're about the same size as the instant Jell-o that you can find here in the US. It's much more like a flan or an egg custard: it has a little bit of a caramel topping; and you invert it out of the cup and then you eat it that way -- just like you would eat flan. So let's go in the kitchen and I'll show you how I put this together and then we'll come back to invert it onto a plate.

Oh! And if you like these kinds of videos don't forget to subscribe for more makin' and eatin'. All right! Let's get started! So this is what comes inside the kit: we have instructions; the pudding mixture; and some caramel. So, before we start, we want to wash out our pail. All right.

To our saucepan we're going to add 1.9 Litres of whole milk. Next, we're going to add our pudding mixture. And give that a good stir. Next, we're going to place everything on the stovetop, and then heat it up until just about steaming -- and all of the pudding mixture is dissolved into the milk.

So turn off the heat at this point and let the mixture cool a little bit before you pour it into the bucket. (Talking to son:) How's it smell? (Son): Mmm...Pretty good! And refrigerate for at least ten hours. Okay! We are back! And this is the Giant King Pudding. So let's see what it looks like inside.

Oh look at it jiggle already! Use a butter knife... And go along the edge -- make sure you stay along the side because you don't want to mar your beautiful pudding; and we're going to put our plate on; say a Hail Mary; quickly invert it; Oo! Did you hear that? I do believe our pudding has just released. All right! Here we go! There it is! And it's AMAZING! Look at that! Oh my gosh! Here's the good side. And look at it jiggle! So now that we've released it out of the container, we're going to top it with our little caramel sauce.

Look at that! It's so luscious and beautiful! Woah! There it goes! So in the time that I was taking pictures of my beautiful flan... This happened. [Laughs.] I think it'll still taste good, but it's not nearly as lovely as it once was. I think this would be the perfect thing to serve at a party because no matter how much you love custard or flan this is way too much for one person.

But, let's give it a taste. We'll take a bite with the syrup -- and give it a taste! Itadakimasu! MM! Wow! That syrup is really sweet, and tastes like caramel. Let's try a bite with less caramel on it. Mmm.

And it tastes like the custard pudding that I remember in Japan: pretty light on the egg flavour; mostly kind of milk and sweet; The syrup is, not surprisingly, very sweet; and tastes a lot like brown sugar. It has a little bit of a caramel flavour to it. But yeah! It's good! Really, really smooth, kind of Jell-o-y texture; softer than Jell-o, but, yeah, delicious! I actually ordered this online from my friends Marimo Marshmallow. I should put their information down in the description bar if you're interested in buying one for yourself.

Let me know in the comments below if you've ever had pudding before, or if you have some great recipe for homemade flan: I would love to make it from scratch one day... And yeah! I hope you guys enjoyed that; I hope you guys learned something; Don't forget to follow, like, and subscribe! And i shall see you in my next video! Toodaloo! Take care! BYEEEEEE!!!! And this is a little....Another Umai kind of candy. It looks like it might be the corn potage..

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KIDS vs. FOOD - BLOOD PUDDING

(French accordion music)  - (Finebros) Today,
you're gonna be eating this. - What is it? - Uh, first glance, it looks like brownies. Second glance, probably
not gonna be brownies. - It might be a type of falafel.

- It looks like mini-sliced falafels. They don't look like they're American food. - (Sniffs) I don't know.
It sort of smells good to me. It smells like In-N-Out Animal Fries.

- This looks like little sausage stuff. - It smells actually really good. - It looks like chocolate chip sausage. I don't know if that would be good,
but I guess people will eat that.

- (Finebros) And now you get to eat it. Go ahead and take a bite.
- Oh great. - This is just how it works
at the dinner table. We just, like, move it.
Just push it away.

- Blech. - Please taste good. (Chewing) (smacks lips) Mmm! It tastes like a potato pancake. (Fork clatters) - It only tasted a little disgusting.

(Chewing) - Mmm! Not bad, actually. - Okay. (Bracing breath) (whispering) In... Okay.

(Gasps) This stuff was actually
really good, surprisingly. - It tastes like meatloaf. (Fork scrapes plate) - Mmm! It tastes really good. - This is not chocolate chip.

(Smacking lips) This is so good. - It does NOT taste like falafel,
so that idea part of the video is gone. - I like it. I'm guessing, whatever it is,
it's gonna change our mind.

- If you tell me this is something
really disgusting, I swear to God. - (Finebros) You just tried blood pudding. - The name is a little scary. I hope there's no real blood in it.

- Why is called that?
It doesn't even look like pudding. - This has nothing to do with pudding! - Blood pudding tastes good.
But BLOOD pudding? - (Finebros) Blood pudding
is a type of sausage made from pork, blood, and different spices. - I feel like I'm a vampire. - I don't know about that! But it's good.

- (Finebros) It's part
of a traditional breakfast in Ireland and the United Kingdom. - I can't see it as a breakfast.
I could see it as dinner. - I can't really imagine
waking up and eating this. It's not right, you know? - (Finebros) Finally, do you recommend
that people try blood pudding? - No, because it tastes
really, really, really bad.

- I would say yes. - You know what?
Don't try this. - Yes, because it's really good. - I definitely think
that you should try this.

- Definitely! It just tastes so good, and I don't like people that are prejudiced
against food and don't try it. - I do NOT recommend it at all. - Yes, I do. Some kids, they just eat
chicken tenders, fries.

You need to try some other stuff, like this delicious
mouth-watering masterpiece. - Thanks for watching us eat
blood pudding on the React channel. - What food should we eat next?
Leave it in the comments. - Don't forget to subscribe! We have tons of new shows
for you every week.

- Goodbye. See you next time.  (French accordion music) .

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