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GF-Boild-Pud-art - 12/29/16


"Gluten Free Boiled Pudding or To Make a Dry Oatmeal Pudding" by Baroness Lucia de Enzinas.


NOTE: See also the files: puddings-msg, Plum-Pudding-art, rice-pudding-msg, Islamic-Pudng-art, Itakhiyya-Pud-art, jellied-milk-msg, Flan-art, custards-msg.





This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.


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While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.


Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



You can find more of this author's work on her blog at: https://meddlingmedlars.wordpress.com


Gluten Free Boiled Pudding or To Make a Dry Oatmeal Pudding

by Baroness Lucia de Enzinas


Yay, a gluten-free pudding recipe! Well for those who are gluten-free and not also sensitive to oats.


Suet is the only 'moisture' in the recipe. It doesn't even call to soak the dried fruit first. If it didn't take 4 hours to cook it would be an incredibly simple recipe.


This is a heartier recipe than my other pudding recipe "Raspberry Steamed Pudding". And made a lot less mess.


To make a dry Oatmeal Pudding. Take your Oatmeal well picked, and put into it a little salt, some Raisins and Currants, and some beaten spice, and good store of Beef Suet finely shred, so tie it up hard in a Cloth, and let your water boil when you put it in, and let it boil very well; if you would butter it, then leave out the Suet; and if you would leave out the Fruit, then put in sweet herbs good store. Hannah Woolley, http://quod.lib.umich.edu/e/eebo/A66847.0001.001?rgn=subject;view=toc;q1=Recipes">The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery (1670)





    3 cups large oat, wheat free, oatmeal

    pinch salt

    3/4 cup of raisin

    3/4 cup currants

    1 cup suet (or butter)

    A good book




1   Fill two pots of water 3/4 full. Put pots of water on high to boil. (Or one large pot and a teakettle).

2   Mix ingredients together, carefully making sure the fruit and suit are evenly distributed.

3   Place oatmeal mixture on a piece of fabric large enough for the task and tie up the ends. Wrap a string around and tie several times, leave one end long. Tie the loose end on to the middle of a cooking spoon, this will support the ball that is the pudding.

4   Once water is fully boiling slowly lower bag of oatmeal mixture to submerge. Turn heat down to medium-high. Rest spoon across the top of the pot to keep the pudding off the bottom (where it will burn). Set oven timer for 4 hours.

5   Get out the good book because you can't leave the pudding unattended.

6   Every 30 minutes add more hot water from the second pot to the first, to insure that the bag of oats is always covered, and always floating off the bottom.

7   After four hours set pudding aside in a bowl until its cool enough to touch.

8   Untie pudding, and open the bag over the edges of the bowl. Place a plate over the opened pudding. Upend bowl with pudding in it onto the plate. Unwrap pudding.

9   Serve warm or cool.


The pudding doesn't call for a 'sauce' but butter and sugar sauce would probably suit this pudding. (Or ice cream….shhhhhh)


Copyright 2016 by Michelle Enzinas. <menzinas at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org