Frau Schmidt's Graham Pudding Recipe

Recipe for Frau Schmidt's Graham Pudding

History and Fun Facts:
Frau Schmidt's Graham Pudding is a delightful dessert recipe that has been passed down through generations. It was first created by Frau Schmidt, a skilled home cook known for her delicious creations. This pudding recipe gained popularity in the late 19th century, during a time when graham flour was widely used in baking in the United States. Graham flour is a type of whole wheat flour that is coarsely ground, giving it a slightly nutty flavor and a distinct texture.

The use of suet in this recipe was common during that era, as it provided a rich and moist texture to the pudding. Suet, which is the hard fat around the kidneys of animals, was often used in dessert recipes for its unique flavor profile. While suet may not be as commonly used today, it can still be found in specialty stores or substituted with alternatives such as butter or margarine.

This recipe incorporates the popular flavors of the time, such as raisins and nutmeg. Raisins add a natural sweetness and texture to the pudding, while nutmeg provides a warm, aromatic taste. The addition of egg yolks and whites enhances the pudding's richness and helps bind the ingredients together.

Graham Pudding is traditionally steamed to create a moist and tender texture. Steaming is a cooking method that has been used for centuries to cook desserts, breads, and other dishes. Steaming helps retain moisture and results in a flavorful and evenly cooked pudding.

Similar Recipe Dishes:
If you enjoy Frau Schmidt's Graham Pudding, you may also like the following similar recipe dishes:

1. Spotted Dick: A classic British steamed pudding made with suet, raisins, and traditional spices. It is often served with custard or a sweet sauce.

2. Sticky Toffee Pudding: A moist and rich dessert made with dates and served with a toffee sauce. This traditional British pudding is often enjoyed during the holidays.

3. Bread and Butter Pudding: A comforting and simple dessert made with buttered bread slices, raisins, and a custard mixture. It is baked until golden and served warm.

4. Steamed Chocolate Pudding: A decadent dessert made with cocoa powder, sugar, and flour. It is steamed to create a dense, moist, and chocolaty pudding.

5. Lemon Steamed Pudding: A tangy and refreshing dessert made with lemon zest, juice, and a light sponge batter. It is steamed to create a fluffy and citrusy pudding.

Follow the recipe below to recreate Frau Schmidt's Graham Pudding and enjoy a taste of history and tradition.

Ingredients:
- 1/4 cup pastry flour
- 1 teaspoon baking powder
- 1 cup Graham flour
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup finely chopped kidney suet (or substitute with butter/margarine)
- 1 cup seedless raisins
- 1 tablespoon white flour
- 1 cup sweet milk
- 1 egg, separated
- Grated nutmeg or vanilla essence, to taste

Instructions:
1. In a bowl, sift the pastry flour and baking powder together. Add the Graham flour, salt, and granulated sugar. Mix all the dry ingredients thoroughly.

2. Add the finely chopped kidney suet (or butter/margarine) to the dry mixture and mix well.

3. In a separate bowl, toss the raisins with one tablespoon of white flour until coated. This will prevent the raisins from sinking to the bottom of the pudding during steaming.

4. Add the raisins to the dry mixture and mix until well distributed.

5. In a measuring cup or another bowl, combine the sweet milk and the egg yolk. Mix well.

6. Gradually add the milk and egg mixture to the dry ingredients, stirring continuously to incorporate everything into a batter.

7. In a separate clean bowl, beat the egg white until stiff peaks form.

8. Gently fold the stiffly beaten egg white into the batter, taking care not to deflate it.

9. Add the desired amount of grated nutmeg or vanilla essence for flavor.

10. Prepare a strong, unbleached muslin bag by dipping it in cold water and sifting the inside with flour to prevent sticking.

11. Pour the batter into the bag, leaving room for the pudding to swell. Tie the top of the bag with a string.

12. Place the bag in the perforated compartment of a steamer, ensuring it is secure. Steam the pudding over boiling water for 1-1/2 hours or longer, without removing the lid frequently.

13. Once steamed, carefully remove the bag from the steamer and let it cool slightly.

14. Serve the Graham Pudding hot with a sauce used for "cottage pudding" or with sugar and cream. Alternatively, make a sauce by creaming 1/2 cup of pulverized sugar with 1/4 cup of butter. Add 1 tablespoon of lemon juice or flavor with vanilla. Chill the sauce in a cool place for a short time before serving it cold over the hot pudding.

Enjoy this delicious and historical dessert!

Note: Make sure to properly handle and cook the pudding bag to avoid any accidents or injuries.

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