From Ngaire’s journal, 9th February 1949
‘Another very hot day. There was a sharp earthquake at 5.30 am and Mt Ngauruhoe is in eruption. I bottled plums and made jam, and went to choir practice in the evening.’
I must say that my first inclination on a very hot day – and we’ve had more than our fair share lately – is not to crank up the bottling or make jam. Not that bottling is something that can generally wait. I remember as a teenager (not desperate to help) that cases of fruit always seemed to appear on the hottest days. Mum had the Vacola set up in the laundry, which was outside, but I’m not sure how much difference that made. Warracknabeal in February is hot, and before we had air-conditioning installed in the late 1970s we relied on a portable evaporative cooler, sometimes with a huge block of ice perched on a stool in front. Of course, in 1949 Ngaire wouldn’t have had anything remotely advanced in the way of cooling, especially in Christchurch where the summers are generally much milder. I don’t imagine she would have lowered her dress standards too much either, no matter what the temperature.
While I’m keen to walk in Ngaire’s footsteps, I really couldn’t be bothered bottling today and since I didn’t have any fruit waiting to be dealt with I made a pudding involving plum jam instead. Homemade jam of course, though not by me. Thanks Andrea Webster!
Baked Cinnamon Crumb Pudding
Cream butter and sugar. Add egg and beat well.
Sift in flour and other dry ingredients.
Add milk and lemon essence and mix well.
Turn into well-buttered and floured baking dish then make topping.
Sauce: Combine 6 good tbsp jam with 1 cup of water and heat. Allow to reduce until thickened but still easy to pour.
Pour the sauce over the warm cake, reserving some for serving.
Serve with cream or ice cream then have a nice lie down and congratulate yourself on having cooked anything at all on such a hot day.
Postcard found at Skufan Postcards.