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If you want to make a dessert in a hurry, you can't beat the quick New Zealand pudding recipe. It calls for only a few ingredients, and it tastes delicious. The Australian pudding and the Danish pudding are quite delicious too. Hey, these international recipes for pudding are all good tasting.
International Pudding Dessert Recipes
These easy pudding recipes are taken from Mom's old recipe scrapbooks, circa 1929.Australian Pudding Recipe
Ingredients: 6 ounces flour, 4 ounces suet chopped fine, 4 ounces sugar, 4 ounces sultanas, mixed peel and ginger to taste, 1 tablespoon baking soda, 1/2 pint warm milk. Mix all dry ingredients together, except the soda which is dissolved in the milk. Add latter to the mixture. Steam two hours.Quick New Zealand Pudding Recipe
Mix 3 tablespoons flour, 3 dessertspoons sugar, 1 level dessertspoon baking powder, 2 well-beaten eggs. Pour into greased cake tin and bake 10 minutes until cooked. Spread with jam, roll up and serve with custard sauce.English Roly Poly Recipe
1 cup beef suet (finely chopped), 3 cups flour, 1 tablespoon sugar, pinch of salt. Mix salt into the dough, and roll out 1/2 inch thick. Spread black current preserves on the dough, roll up, tie in a cloth and boil 1-1/2 hours. Be sure to have the water boiling before putting the pudding in. Serve with a sweet pudding sauce.
Danish Pudding Recipe
This recipe for Danish pudding is taken from the book "Miss Parloa's New Cook Book: A Guide to Marketing and Cooking" by Maria Parloa, published by C. T. Dillingham, New York, in 1882.This old fashioned Danish dessert recipe makes a colorful tapioca and jelly pudding that's chock full of goodness and good taste. Making it from scratch does take a while when the larger-bead regular tapioca is used, but it gives it a more traditional flavor and appeal. This Danish pudding is formed in a decorative mold before serving.
One cupful of tapioca, three generous pints of water, half a teaspoonful of salt, half a teacupful of sugar, one tumbler of any kind of bright-colored jelly. Wash the tapioca, and soak in the water all night.
In the morning put on in the double boiler, and cook one hour. Stir frequently. Add the salt, sugar, and jelly, and mix thoroughly. Turn into a mold that has been dipped in cold water, and set away to harden. Serve with cream and sugar.
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