1950s Recipes: Hot Pudding Recipes

On a cold winter’s evening, there’s nothing better than steamed plum pudding. During the early 1950s, sugar was still rationed, so housewives and mothers needed to get creative to make the perfect pud.

Have you tried these recipes?

Plum Pudding Recipe

  • ¼ lb breadcrumbs
  • ¼ lb orange peel
  • ½ lb flour
  • ½ lb shredded suet
  • ½ lb brown sugar
  • ½ lb currants
  • ½ lb blue raisins
  • 1 apple (chopped)
  • 1 lemon
  • 2 tsp mixed spice
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • 2 eggs
  • ½ pint milk

There are many plum pudding recipes, but this is an inexpensive one that has a flavour all its own.

Mix all the dry ingredients together. Grate yellow part of the lemon rind and squeeze in the juice. Well beat the eggs and add along with the milk to the other ingredients. The mixture should drop in lumps from the spoon. Put the mixture into a bowl that is well greased and dusted with sugar. Stream for three hours.

Traditional plum pudding will keep for several weeks. When kept for some time, steam for two hours before serving.

Pear Omelet

During the 1950s, most families were only allowed between 8 and 16 oz of sugar per week, so housewives often needed to find alternative ways of sweetening dishes. Using tinned fruit was an effective way of doing so without using too much of the family’s sugar ration.


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