Health Food Pudding and Nursery Cake - 250 recipes by Elizabeth Craig

 I can't wait to try out some of the recipes in this vintage cookbook

Health Food Pudding

4 oz breadcrumbs, 

4 oz flour, 

2 eggs,

 little nutmeg, 

2 oz currants, 

2 tablespoonfuls treacle, 

1 teaspoonful Borwick's baking powder, 

2 oz brown sugar, 

 oz shredded suet, 

Rind and juice 1 lemon.

Mix all well together and steam two hours in a basin covered with a buttered paper. Turn out on a hot dish. Spike if liked with blanched, peeled and browned almonds. Serve with custard sauce.
Yum I feel better already!

Nursery Cake

2 cupfuls flour

1 cupful sugar

1 egg

3/4 cupful water

3 teaspoonfuls Borwick's Baking Powder

2 tablespoonfuls butter

Grated rind 1/2 lemon

Beat butter till creamy. Gradually stir in sugar, then egg, and beat well. Stir in water, lemon rind, then flour sifted with baking powder together thrice. Beat thoroughly and bake in a moderate oven. If wanted fruity, add a cupful of picked sultanas, washed and dried currants, or chopped raisins, or half sultanas and half chopped mixed peel. 

Welsh Cream Tea Cakes

1 lb flour

1/2 teaspoonful salt

1/4 lb currants

Grated nutmeg

1 1/2 teaspoonfuls Borwich's Baking Powder

1/4 lb butter

2 oz sugar

cream to mix

Sift flour, baking powder, and salt into a basin. Rub in butter, then mix in washed and dried currants, sugar, and a grated nutmeg to taste. Mix to a stiff batter with fresh cream, and foll out on a floured pastry boards. Cut into squares. Bake on a greased tin in a quick oven. Sometimes I make mixture a little thinner, and cook it in buttered muffin tins. Again, I fork out pieces of dough, and arrange them on tin, like rock cakes, without rolling mixture.

Swiss Trifle

6 sponge cakes
2 egg whites
1 oz ground almonds
3 gills Borwick's Vanilla Custard
1/2 tin pears
1/2 teaspoonful vanilla

Cut fruit into dice. Put two-thirds of it into a glass dish. Cover with sliced sponge cakes, ground almonds, and syrup from the fruit. When custard is ready, stir in the whites of eggs frothed, and vanilla. When cool pour over the sponge cakes, and decorate with sweetened whipped cream, ratafias, miniature glace oranges, and silver strands.

250 Recipes by Elizabeth Craig 

If none of the above tempt you how about Peter Pan Pudding (made with apples), Red Riding-Hood pud (made with red berries), Wendy's pudding (made with golden syrup and chopped nuts), Jack Horner slab cake, or Mother Hubbard buns!  

If you fancy something savoury you could try potato dumplings with bacon fry or Toad in the Bunker ~

6 oz flour, 1 egg, 1 breakfastcupful milk, ½ teaspoonful crushed herbs, ½ teaspoonful Borwick’s baking powder, pinch salt, 1 teaspoonful chopped parsley, 10 oz pork sausages.

~ Arrange skinned and halved sausages in the bottom of a greased pie-dish. Sift flour, salt, and baking powder into a basin. Beat up egg and mix with milk. Stir into flour mixture gradually and beat till smooth, then stir in parsley and herbs and pour gently over the sausage. Bake in a good oven from forty-five minutes to one hour. 

Please don’t ask me what a ‘good oven’ is as I have no idea!  

Happy Baking.

This lovely little book is no longer available, thank you for your interest.