Saturday, March 10, 2012
Pickled Vegetables and Caramel Pudding (not TOGETHER!!)
These recipes are another two from Paulette. Her mother, Carole Charles, was also my Auntie Carole. Though not an actual aunt, she was a part of my life and my family from the day I was born. She and my father had grown up together in Wellington; they were like cousins, and Paulette and I are the same way. When my mum died in 2004, Auntie Carole was one of the rocks in my life. When she too was diagnosed with terminal cancer, only two years after mum, the sadness was indescribable. The loss of Carole was the loss of another of the mums of the group of families I grew up with. It was the end of an era of the friendship of that group of mothers, who supported each other, cooked together, and argued together too! These recipes are part of the book that Paulette made when she decided to start collecting recipes from family and friends. Carole wrote them out for her, and my favourite part is right at the bottom where she has written a note to Paulette.
Not necessarily to be eaten together, enjoy Carole's pickled vegetables and caramel pudding!
(I have deciphered Carole's handwriting - and that was not easy! - PLEASE check her copy and if anyone sees a mistake, let me know straight away!!).
Boil 2 pints white vinegar, 2 cups water, 2 cups sugar, 1tsp salt.
Chop peppers, carrots, celery, cucumber, cauliflower, zucchini, beans.
Fill jars loosely with the vegetables.
Add bay leaf, crushed garlic clove, a little more salt.
Pour over liquid.
Keep in fridge.
Leave four days, at least.
1 cup brown sugar
2 Tbsp flour
2 egg yolks
2 cups milk
A spot of vanilla
Bring to the boil stirring.
Add 1 Tbsp butter.
Boil for 2 hours.
When cold, add beaten egg whites.