welcome friends welcome back to the
kitchen welcome back to sunday morning
and the old cookbook show today we're
going to do a recipe out of
this cookbook
called new and exciting allinson recipes
put out by the allenson flower company
it's undated
it's undated and it's very difficult to
tell when it was actually published
i'm going to say definitely absolutely
for sure
prior to 1965
because all of the measurements inside
are imperial and 1965 i believe is when
great britain
moved to metric
and i can't imagine that many cookbooks
after 1965
used the old measurement system
so pre-1965 probably close to post-world
war ii because a lot of these recipes
are very
sparse or sparing
with their ingredients and the recipe
we're going to do today is called queen
of puddings and
it doesn't use allens and flour it uses
allens and breadcrumbs so allinson
was a flower company but it was also a
bakery and they baked bread
apparently both of these come apparently
allinson still exists
in england
so that was a
half pint of milk and that's an english
pint not an american pint
allensen still exists as both a bakery
and a flower company although they're
split they're not owned by the same
companies anymore so i've got the milk
in this pot
i've got it on a low heat and to that
we're going to put in a little bit of
butter not much
we're going to melt that in
and the sugar
so as i was saying um at some point a
canadian family the westerns pulled
together a bunch of english companies
that were all associated in the food
business into one giant corporation and
in the years since then they've they've
bought and sold and bought and sold and
bought and sold and apparently
the allinson bread company still exists
it's part of that large conglomerate but
the flower company was spun off into a
much smaller corporation all on its own
that's kind of what i get from this but
by the time you watch this video it
could have changed
so i'm supposed to i'm supposed to
heat the milk until the butter melts
and then i add the bread crumbs and i
just cook for a few minutes until the
bread crumbs swell
so just stir those in and wait for them
to swell
now i'm supposed to take this off the
heat at this point and set it aside to
cool
it doesn't specifically say how far to
cool it but i have to imagine they mean
room temperature so i'll just leave it
here on the counter to cool and we'll
come back for the next step
this has cooled to room temperature so
next step
um i've got a couple of eggs here and i
need to put the yolks in with the bread
crumb mixture and keep the whites out
because we're going to
whisk them up into a nice froth so
and sometimes eggs just
don't crack or separate the way you want
them to this one's not too bad there we
go so
white's in the copper bowl
yolks into the pot
and
i've got a pie dish that's been buttered
so
get those egg yolks
stirred in
and then we pour that into the pie dish
now the oven is preheated to 350 degrees
fahrenheit or gas mark
gas mark
four slash five i guess that's halfway
between four and five i don't know
um gas mark is not something we use here
so i'm going to put this in it says
approximately half an hour until set
the pudding is almost cooked in the oven
and the next step is to make the
meringue that goes on top so i've got
the two egg whites in the copper bowl
i've got
white table sugar plain white table
sugar the the recipe asks for caster
sugar
not readily available here and when i
say not readily available i know that
people always tell me oh you can get it
on you can
i can't get it at the local grocery
store that i normally shop at that's
what i mean when i say not readily
available i'd have to go to my way to
get caster sugar
there is something in canada that is uh
fairly close to caster sugar and that is
called fruit sugar and it's just a
little bit more finely ground than table
sugar
pretty much if you see caster sugar in
an english recipe you live in canada or
the united states you can just use white
table sugar it'll be fine
so we're going to
whip up these egg whites into a nice
frost for a meringue
now that's a lot of sugar for the
meringue and i didn't put it all in i
held some back there's more sugar in the
meringue than in the pudding
um
and then it asks for a further couple of
spoonfuls of sugar to sprinkle on top
before you put it back into the oven
i didn't put all of the original amount
in
see how it works out generally i don't
like my meringue as sweet maybe as other
people do
okay i'm gonna pull the pudding out of
the oven so i don't over bake it
just sit it there for a moment
and
that is
a really nice glossy meringue
maybe not as sweet as i thought it was
going to be
so
it asks to put a layer of jam on top of
the pudding and it says jam preferably
apricot
i'm not a big fan of apricot jam so i'm
going to use our homemade strawberry
and it doesn't say how much but it just
says a layer
a thick layer on top so i like that
thick layer on top
and it doesn't tell me to let this cool
down because we're going to put it back
into the oven
with the meringue on top
okay i think that's all the jam that's
actually left in the jar that's not very
thick
oh well it'll do
so layer of jam
homemade strawberry jam
nothing like homemade strawberry jam now
on goes the meringue
and again there's only two egg whites
worth of
meringue here so
it's not going to be
a huge high
pile of
meringue
and you could definitely
pipe this on top
to get those nice little peaks
it asks you to put on the top
craggy they get nice and brown
and
sprinkle a little sugar on top
and back into the oven
for another 20 minutes
yay pie hey friends hey glenn
queen of puddings
oh sorry my mistake so not a not a pie
um it's not going to come out gracefully
i was hoping i could get it out as a
slice but smooth just in case it's it's
not going to come out look at that jam
yeah i see why it's a pudding now i see
why it's a pudding
let me help you out there can you help
me out thank you
there we go
okay so
interesting
interesting the jam makes it really good
that's all i had so far that's the jam
i wasn't sure if it was a spoon or four
but i'm gonna try spoon i mean that is
our breakfast jam that's our homemade
jam
all right
is it like a
a custard and a
huh
it's a lovely pleasant
sweet yeah
for me
so the base it's not it's all soft
though it is very soft there's no
texturally there's not a whole lot of
difference going on
um
so it's breadcrumbs it's i mean it's
it's a breadcrumb custard at the bottom
okay with a layer of jam and then the
meringue on top
and there's no there's no flavor
anywhere in this except
what the jam brings right so there's
there's nothing in the filling there's
no vanilla there's no
sweet big whatever jam you like whatever
jam you like yeah and and make that jam
the flavor
i kind of really like this
i've already had three or four bites and
there's not a lot of yeah there's not a
lot of sugar in it
there's more sugar in the meringue
than the pudding
okay
and there's probably more sugar in
the jam so whatever jam you you decide
to use but if you could put like a
gooseberry jelly
a little bit tart you could
so many choices yes compost okay so it's
it's
i i've had a tough time nailing down
when this book is from but judging by
the some of what's going on here i'm
thinking
pretty close to post world war ii
because there's no extravagance in this
book whatsoever
i'm just fascinated by the fruity
pancakes so i got sucked in by fruity
pancakes i was like what does that mean
and and that is reflected in this i it's
not it's not dull it's not plain it's
not but it's not extravagant or
it's a sturdy after dinner let's have
something for pudding yeah the classic
sense of pudding yeah it's good it's
good so i'd give it a try probably make
this again
thanks for stopping by see you again
soon
you