Tweet

Photo: MGF/Lady Disdain / Flickr

Mrs Beeton’s Everyday Cookery book is full of recipes and cooking tips, some of which still apply today. On the subject of baking, she says this about puddings: ‘puddings are made basically from flour, breadcrumbs or cakecrumbs, fat, sugar, eggs and a raising agent.’ Here we share her views on how to work fat into pudding mixtures. Fat can be chopped in, rubbed in or creamed. Read on to find out more.

Mrs Beeton on consistency

When following recipes it’s important to be able to interpret terminology correctly. Mrs Beeton explains that a dropping consistency is reached ‘when the mixture will just drop off a spoon when it is shaken lightly’. As for a soft dropping consistency, the mixture should easily drop from a spoon. A slack consistency refers to a batter that falls easily from a spoon.

The rubbing-in method

For the rubbing-in method, the fat (butter or margarine) is cut into small pieces. Then the four, raising agent and salt are sifted into a mixing bowl. Then, using the tips of the fingers ‘rub the fat into the flour, lifting it above the bowl so that, in falling back between the fingers, the mixture becomes aerated.’

This process should continue until all the lumps of fat ‘have been worked down and the mixture resembles breadcrumbs.’ The rest of the ingredients can then be added and incorporated. Finally, ‘stir in the beaten eggs and liquid, according to the recipe.’

The creaming method

The creaming method is used for richer desserts ‘where the amount of fat is often too great to be rubbed in, or where flour is not used in the recipe.’ It’s best to use castor sugar rather than ordinary sugar for the creaming method because it dissolves more easily. The mixture must not ‘oil’ due to an environment that’s too warm.

To begin with, the fat and sugar should be worked together well so that the colour becomes lighter ‘and of the consistency of thick cream’. Mrs Beeton recommends using a wooden spoon or one’s hand to achieve this. Essences can then be added.

The next step is to beat the eggs (which should be at room temperature) and then add a little at a time to the creamed mixture, ‘beating well between each addition so that the mixture remains smooth.’ Mrs Beeton advises that the mixture may curdle if refrigerated eggs are used or if the egg is added too quickly. The flour, baking powder and salt can be sifted in next, while stirring lightly. Finally, add the rest of the ingredients.

Creaming of sugar and yolks

To cream egg yolks with sugar, they should be whisked together until the mixture is frothy and lighter in colour. Finally, ‘stir in lightly the other ingredients, proceeding according to the recipe.’

We will share Mrs Beeton’s general hints on how to steam and boil puddings soon.

Tags: desserts