Indian Summer Pudding

My great-aunt, Nina, who was my grandmother’s sister, collected recipes for many decades. She was born in 1909, she didn’t learn to drive, never married, she didn’t have children and she worked for the post office from the age of 16 until she retired.  She was fiercely independent and was the only ‘grandmother’ I ever knew.  And in a time when it was tough to be independent…she was a true inspiration. I was the only one in the family who had a special nickname for her – I called her Ninni Nunni – I adored her!

This recipe I found hand written in a little recipe book I found recently and has been a wonderful pudding to ‘build’!

Indian Summer Pudding

¼ cup margarine

¼ cup peanut butter

¾ cup sugar

www.dawndenton.wordpress.com2 eggs

1 cup mashed cooked Hubbard squash

¼ cup mixed candied fruit

½ teaspoon vanilla

2/3 cup sifted flour

½ teaspoon salt

¼ teaspoon soda

1 teaspoon baking powder

½ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon ginger


Cream margarine and peanut butter with sugar until thoroughly blended

Add eggs one at a time beating after each addition until fluffy

Stir in the squash and candied fruit

Add vanilla

Sift flour with remaining ingredients and lightly stir into squash mixture

Pour into a greased one quart mould

Bake for 20-30 minutes in 180 degrees C (you will know your oven better)

Serve hot with Cherry Hard sauce

Cherry Hard Sauce

1/8 cup margarine – blend until smooth

2 cups confectioner sugar (sifted) and 2 tablespoons light cream or milk

Mix 2 tablespoons chopped maraschino cherries

8-10 servings

Enjoy a taste of early 20 Century South African baking!

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