Puddings from the John Hoyle Cookery Collection

In the Everylady's Cook-book (641.5994/120) published in 1938, Miss Drake suggests that as well as cooking the traditional Plum pudding 'because it is part of our Empire inheritance' we should also consider a Fruit and Nut Jelly or 'the 101 degrees in the shade Christmas Pudding', a mixture of raisins, walnuts, almonds, cherries, nutmeg, cinnamon and spice set in an amber jelly made with plenty of fruit juice or wine.


If you are looking for the Christmas Pudding which won first prize at the Melbourne Show you will need to consult Mrs. Floate's "secret of success" Cookery Book. Volume 2 (641.5994/141) published in 1945. Her secret seems to be the appropriate use of suet as well as figs, dates, orange marmalade, treacle and 12 eggs!

For something a little more complicated you may like to consult the 1939 edition of the Green and Gold Cookery Book(641.5994/140), first published in the 1920s, for the Happy Day Pudding.

Take two or more children, according to taste, one skyful of sun, one lawn ( fresh and green ), four trees ( shady ones preferred ), one nursemaid ( out of sight). Take the children, mix well with an armful of dolls, reins, rubber balls, one puppy, one tent, and one rocking horse. When mixed, sprinkle all over with smiles and a pinch of unselfishness. Keep stirring till sundown, then take the children, put in a cool room, cover lightly, and leave till morning.