December 5 …
His second legacy comes in a distinctive green tin with a small golden lion logo and is available in supermarkets: it is Tate & Lyle Golden Syrup, without which British pudding production would be severely diminished.
Henry Tate was born the son of a
No half-serious British home-baker would be without Golden Syrup in the pantry. It is almost inconceivable to a British housewife that there are bakers around the world that do not know its golden caramelly delights. Those who don’t bake still keep it – to put on toast, or scones, or pancakes. It just about saved
Here is a WWII sugar-conserving, bread-saving, steamed pudding recipe from a booklet produced by the Stork margarine company:
Coffee Toffee Pudding.
4 oz self-raising flour
4 oz stale breadcrumbs
2 oz sultanas
2 tablespoonsful golden syrup (or 4 oz sugar)
1 tablespoonful coffee essence
1 egg beaten up into 1 teacupful milk
3 oz Stork margarine.
Brush a pudding basin and a doubled paper with melted Stork. Melt the Stork, add the golden syrup or sugar and the coffee essence and warm gently. Set aside to cool. Sieve the self-raising flour into a basin, add the breadcrumbs and the sultanas, cleaned in a little flour. Pour the coffee mixture on the beaten egg and milk, and pour this liquid on to the flour etc, beating well. Put the mixture into the prepared basin, cover with prepared paper and steam for 2 ½ hours. Serve with Custard Sauce.
[The Stork Wartime Cookery Book]
Tomorrow’s Story …
Tea for Christmas.
Quotation for the Day …