Pudding course around 1950 (memories of...)

junket (whatever happened to that?)/pink blancmange, semolina pudding or tapioca pudding The above (and sago) were never seen in my home, although were far too common at school. All the others were regulars and much enjoyed

My mother made the most gorgeous rice pudding with lots of nutmeg - and the top of the milk went in to that. Other things we had were stewed fruit, not just apple, but rhubarb, plum, blackberry and apple, with either a sponge or crumble topping, lemon meringue pie, bread and butter pudding and lots of custard, I loved custard (still do).

The meat at school was horrible in the postwar years. I was once made to sit for a whole afternoon with my plate of disgusting gristly meat in front of me, “‘until I ate it”. I refused to eat it, and I won!

Puddings, on the other hand, were wonderful. I love stodge and custard - jam, chocolate, sultana, syrup, any kind of stodge! Fly cemetery was good, too, and I loved prunes and rice.

We definitely had puddings every day at school, and I think at home too. Bread and butter pudding was good - when my brother and I were small we called it “raisin goldie”. We had blancmange, too, pink or chocolate.

In spite of my love of sweet stodgy things, I remained skinny. I never had to watch my weight until I was fifty or so. The trouble is, I still like puddings.

Whatever did happen to junket? It seems to have completely disappeared.

My Mum made lovely suet puddings filled with apples and served with custard. We also had my favourite which was a barley kernel milk pudding.

Steamed puddings, apple tarts and crumbles, milk jelly, rice pudding. The last two sometimes made with evaporated milk. Queen's pudding, bread and butter pudding, bread pudding, pancakes, poor Knight's pudding (jam sandwiches fried in butter) pancakes, tinned peaches, apricots or pears, egg custard tarts, lemon meringue pie (made with lemons eggs and condensed milk, not cornflour). I can't remember much about school puddings except that I didn't like them.

Most of those in above posts although I've never come across Poor Knight's Pudding.

Large jam tarts with twisted strips of pastry on the top, treacle tarts, bread and butter pudding with a good egg custard base, lemon meringue pie, rice pudding (the nutmeggy skin was lovely unlike the yucky skin on custard!).

Sometimes my mother made a large egg custard tart which went wrong because the pastry base ended up on top of the egg custard. Mostly they were fine. I don't know why that happened occasionally.

School puddings were generally horrible.

School dinner puddings were vile, but Grandma's were great :

Mashed bananas in cream ,bread and butter puddings ,rice puddings ,rhubarb /apple crumbles, fruit pies ,steamed puddings ,thick custards ,creme caramels, lemon meringue pies, sherry laced trifles...after a roast lunch .
I used to eat six roast potatoes ,was a size eight and weighed less that eight stone .

I had a weight loss problem !!!
Those were happy days .

As a special treat my mother would make a white blancmange rabbit in a metal mould,she then chopped up green jelly and covered a large oval plate, placed the white rabbit in the middle and sprinkled tiny sweets over the jelly, we loved it.
I still like tinned peaches but these days have them with Greek yogurt not carnation milk.