WW1 Rationing – Maize Batter Pudding
Another surprise. I can completely see how this would fill the gap left by limited stocks during WW1. It was met with reluctance by some, associating maize with the feed of animals. Maize is polenta and if you use a top quality non-fast action type, the pudding will have greater texture which adds to the pleasure of eating it.
In the words of Granny Dot:
‘Materials.- 2oz. maize meal, ½ pint water, 3 oz. rice flour, 2 oz. suet, half teaspoonful baking powder, 1 egg, 1 gill of milk, 1 oz. sugar, 1 oz coconut, flavouring. Method.- Boil the water and suet, add the maize, and cook till the moisture is absorbed. Add sugar, milk, coco-nut and egg; work well. Mix the rice flour and baking powder together and add to the other ingredients. Grease a pudding basin, fill in the material and steam for 2 hours, or divided into four smaller shapes 1 hour would be enough. Serve with jam and custard.’
(Mrs C. S. Peel, The Victory Cookery Book, 1918)
½ pint/280mls boiling water
55g maize meal
85g rice flour
1/2 tsp baking powder
25g desiccated coconut
pinch of salt
½ tsp vanilla extract
1. Bring the water to the boil with the lard and let the dry ingredients fall through your fingers, into the water.
2. Whisk the mixture vigorously so as to avoid lumps.
3. When the liquid has been absorbed, stir in the remaining ingredients.
4. Transfer to a greased 600ml pudding basin.
5. Either steam or microwave. To steam add a double layer of baking paper and foil, pleated in the centre, with the baking paper as the under layer. Secure it with a double layer of string around the circumference and tuck the foil under the baking paper. Place in a heavy based saucepan. Pour in boiling water to 3/4 of the way up the pudding basin, and simmer for 2 hours. Remove and serve.
Place cling film on top, prod holes in it with something sharp and microwave for seven minutes.
6. Serve with jam or another sweet sauce. Best served immediately.