Use the Holsum to grease a pudding bowl (a Pyrex mixing bowl is fine).
If the bowl does not have a lid, have handy foil or a cloth big enough to cover the bowl. Have handy enough string to tie the cover on. If the bowl does not have handles, use the string to make a handle over the top of the bowl so you can lift it safely out of the boiling water.
Prepare a pot of boiling water big enough to hold the pudding bowl. The water should not come higher than 2,5 cm below the rim of the bowl. It only needs to come slightly higher than the level of the pudding batter inside the bowl.
Rub butter into flour.
Add sugar then jam.
Dissolve bicarb in milk.
Add to mixture and mix well.
Pour into the pudding bowl.
Tie a cloth cover onto the bowl with string.
Put the bowl into a pot of boiling water.
Steam for 2½ hours. (‘Steaming’ here means ‘keep the pot simmering’.) Top up the water as necessary.
50 g beef, stewing or frying, with little fat, cut thin Filling: 1 teacup breadcrumbs shake of mixed herbs 1 Tbsp suet pepper and salt 1 Tbsp parsley chopped bacon (±2 slices) grated rind of lemon squeeze of lemon juice 2 egg yolks with little water
Set oven temperature to 180 °C.
Stir all filling ingredients together
Pound beef out to 1/4 inch or /1/2 cm thickness
Spread filling evenly over beef
Cut beef into four portions.
Roll and tie.
Place in casserole dish and cover with rich brown gravy.
Simmer for two hours.
Just before serving, add little cream from top of milk.
½ cup butter 1 cup mashed banana (±4) 1 cup sugar 2 eggs, beaten 2 cups flour ½ tsp BP ¾ cup milk ¾ tsp bicarb ½ tsp salt
Set oven to 190 °C. Grease 500-g loaf tin. Dissolve bicarb in milk. Cream butter and sugar very well. Add egg. Sift flour, salt and BP. Add to butter/sugar/egg mixture alternately with milk. Add bananas. Bake in loaf tin for 60 minutes.