This is a recipe from a 1940s cookbook compiled by Brisbane women at Wickham Terrace Baptist Tabernacle. For more information about the cookbook, the project and links to the other recipes click here.
Read on for the recipe, pictures and a scant bit of information about the recipe donor…
Raisin Pudding (Mrs C. B. Robbins)
- 1/2 cup golden syrup
- 1/2 cup sugar
- 1 cup milk
- 1 cup raisins (or sultanas)
- 1/2 cup butter (chopped and softened)
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
You will also need a pudding steamer and waxed baking paper.
Mix sugar, flour and baking powder in a bowl, make a well and then add wet ingredients. Mix together with a wooden spoon and then stir through sultanas. Steam pudding for 2 hours in a pudding steamer.
My good friend Dan was happy to help me make up this pudding recipe (those are his hands you can see stirring up batter) and even more happy to help eat it for dessert with a big dollop of custard.It was my first ever attempt at making pudding so I was straightaway on the phone to my Mum for advice. The best piece of advice she doled out was this – put a sheet of baking paper under the lid to prevent the pudding from sticking to the lid once it has risen. You can see the paper peeking out from under the lid in the photo below.
The second great piece of advice she gave was to put something between the steamer and the saucepan base to prevent a burnt pudding bottom/top. I used a kitchen trivet under mine which did a great job to allow even heat all around the pudding base.
When the time came to remove the pudding I was nervous. It felt a bit like unpotting potatoes. I wouldn’t know the level of success or failure until I opened the steamer and checked. I needn’t have worried because my pudding was steamed to perfection, top and bottom as well as inside. I checked by inserting and drawing out a skewer then checking to see if any uncooked moist batter had stuck.
Pudding success! The pudding was moist and with a good crumb that held together well when served. Leftover pudding was still good to eat with ice-cream or custard for the next day or two. I was actually surprised by how easy the whole process had been.
About C. B Robbins
A little bit of online hunting unearthed a few articles with mention of Mrs C. B. Robbins. In 1933 she was responsible for one of the cakes and refreshments stalls at a fete hosted by the Tabernacle church. Later in 1935 she was listed as one of the welcoming party hosted at The Canberra for the new reverend of the Tabernacle church. The last article I found that I feel sure is about the Mrs C. B. Robbins from the cookbook is from 1939 as the mother of the groom for her third son’s wedding. It seems from these articles that she was very active in the life of her church.