There are about 20 baked puddings recipes in the 1950s vintage Atora Suet recipe book.  Below I’ve typed out the ingredients for each one.  I bought this book recently and have spent many hours just dreaming of all the puddings recipes it contains 🙂

The full recipes are not transcribed below, but there’s sufficient there for you to know if you’d want a copy of this Atora recipe book for yourself, or maybe you’re confident to just take the quantities and have a go without instructions.

These are the recipes on pages 25 to 30.

Baked Puddings

Baked puddings made with “ATORA” will prove a pleasant change in the menu. Generally speaking they take less time to cook than steamed puddings.

You will find in each recipe an appropriate description of the type of oven required, i.e. slow, moderate, etc, together with gas setting or electric temperature and the correct position in the oven. While these maybe taken as a helpful guide individual ovens vary slightly so do be guided by your own oven. If it tends to be fierce use a setting below that given in the recipe.

Take particular care when cooking those puddings in which egg is added in the form of a custard. The oven must NOT be very hot otherwise the custard will curdle.

All quantities are for four people.

Apple Custard

3 ozs bread – cut into very thin slices. 2 ozs sugar. 1½ ozs “ATORA”. 1 egg. ¾ pint milk.

Apricot Delight

Rich. 6 ozs breadcrumbs. 3 ozs sugar. 3 ozs “ATORA”. 4-6 ozs apricot jam. ¾ oz ground and 2 bitter almonds (chopped finely). 1 or 2 eggs. 1 tablespoon lemon juice.

Bachelor’s Pudding

3 ozs flour (with plain flour use 1½ teaspoons baking powder). 3 ozs breadcrumbs. 3 ozs “ATORA”. 3 ozs sugar. 4 ozs stoned raisins or sultans. Pinch salt. 1 egg. ¼ pint milk.

Baked Jam Roll

Use the recipe for Roly Poly Pudding on page 17 varying the fillings in the same way. Bake for approximately 45 minutes.

Banana Chocolate Pudding

3-4 bananas. 1 good tablespoon apricot jam. 3 ozs flour (with plain flour use ¾ teaspoon baking powder). 1 oz chocolate powder.2 ozs “ATORA”. 2 ozs sugar. Milk to mix.  Bake for approximately 45 minutes in the centre of a moderate oven until quite firm (400°F, Gas mark 4)

Birthday Pudding

3 ozs breadcrumbs. 1½ ozs ground rice.3 ozs “ATORA”. 1-2 ozs candied peel.2 tablespoons raspberry jam. 1 egg. ¾ teacup milk. ¾ teaspoon baking powder. Bake for 1½ hours in the centre of a moderate oven -Mark 4 or 400°F.

Bread Puddings (baked)

Use either of the Bread Pudding recipes on page 15 making the mixture slightly more moist. Bake for approximately 1 hour in a greased pie dish int he centre of a moderate oven – Mark 4 or 400°F, or, if longer slower cooking is preferred, approximately 2 hours at Mark 2 or 300°F. Serve with custard, rum sauce or lemon sauce.

Brown Betty Puddings

Follow the recipe for the Rhubarb Brown Better on page 17 using rhubarb or other rather soft fruit. Bake for an hour in the centre of a moderate oven.  This sweet is not firm enough to turn out of the dish, so it is advisable to bake it in a glass or attractive pie dish.

Children’s Pudding

1 oz rice. 1½ ozs breadcrumbs. 1½ ozs “ATORA”. 1½ ozs sugar. Pinch salt and nutmeg. 1 egg. 1 pint milk. Bake in a slow oven, Mark 2 or 300°F for approximately 2 hours until browned. Spread jam or marmalade on top.

Crisp Topped Pudding. 

Follow the directions for milk puddings on page 43 being sure to include “ATORA” for added flavour and food value. When the pudding is quite set sprinkle the following mixture on top. 2 heaped tablespoons crisp breadcrumbs. 1 level tablespoon brown sugar. 1 dessertspoon “ATORA”. Pinch spice. Return the pudding to the oven to brown on top. Many children who may have become a little tired of milk puddings will enjoy them with this crisp sweet layer on top.

Date and Honey Pudding

4 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs breadcrumbs. 6 ozs chopped dates.3 ozs “ATORA”. Pinch salt. 2 tablespoons honey. Milk to mix.  Bake for an hour in the centre of a moderate oven, Mark 4 or 400°F. Turn out and serve with honey sauce.

For the sauce: Put ½ teacup honey, ½ teacup water, and the juice of a lemon into a saucepan. Stir over a slow heat until boiling and slightly thickened.

Emergency Pudding

This is an ideal pudding to serve – as its name suggests – in an emergency, when you have little time to spare for more leisurely preparations. 4 ozs flour (with plain flour use 1 teaspoon baking powder). 1½-2 ozs “ATORA”. 1½-2 ozs caster sugar. 1 egg.Milk or milk and water to mix. To flavour the pudding use either grated lemon or orange rind – or some flavouring essence. Bake for approximately 35-40 minutes in a moderate oven – Mark 4 or 400°F until brown and firm to the touch. Cut into fingers and serve sprinkled with sugar and a knob of butter on top or with hot jam, marmalade or golden syrup.

Fruit Pudding (baked)

¾ lb fresh fruit. Sugar to taste. 4 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs sugar. Pinch salt. 1½-2 ozs “ATORA”. Milk to mix.  Put the fruit into a dish, sprinkle with sugar, mix the rest for the top as a sticky dough. Bake for 45-50 minutes in the centre of a moderate oven – Mark 4, 400°F until crisp and brown.  Soft fruits such as blackberries, raspberries, and black or red currants are particularly delicious in this pudding.

Ginger Pudding (preserved)

4 ozs treacle or golden syrup. 4 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs breadcrumbs. 2 ozs “ATORA”. 1½ ozs preserved ginger. ½ oz candied peel. ½ teaspoon ground ginger. 1 egg. Milk to moisten.

Marmalade Pudding

4 ozs bread – cut into thin slices – with crusts removed. 1 oz sugar. ¾ pint milk. 1 level tablespoon custard powder. 1½ ozs “ATORA”. Marmalade.

Meringue Pudding

Follow the directions for the Fruit Pudding on page 27 but in mixing the pudding with milk use the yolks of one or two eggs as well.  When the pudding is cooked whisk the egg whites until stiff and fold in a tablespoon sugar to each egg white. Return the pudding to the oven for about five minutes to make the top of the meringue golden coloured. Decorate with whole fruit and serve at once.

Normandy Pudding

Many of the puddings in this book are suitable for special occasions, as well as family meals – but this pudding is especially chosen for a more elaborate meal. 1 lb cooking apples. 3 ozs sugar. 1 lemon. 4 ozs brown breadcrumbs. 2 eggs. 2 ozs “ATORA”. ½ gill cream (from the top of the milk if no other available). 2 tablespoons red currant or apple jelly. ¼ pint sweet red wine. 2 tablespoons water.  This recipe has a sauce with it. To make the sauce: Put the jelly, lemon juice, water into a pan, bring to the boil and stir in the rest of the wine.

Orange Pudding

Follow the directions for Ginger Pudding on page 29 but substitute crystallised orange peel for preserved ginger. Moisten with orange juice instead of milk. The grated rind of the orange can also be used. Serve with Orange Sauce – see Section VIII.

Rochdale Pudding

3 ozs bread – cut into very thin slices. 1½ ozs “ATORA”. 3 ozs sultanas. 2 ozs sugar. 1 egg. ½ pint milk. Few drops of vanilla essence.

 

 
^E&OE