Albert Pudding

Ingredients

• 3 eggs
• 6 oz. flour
• 3 oz. castor sugar
• £ lemon rind
• 3 oz. butter
• 1 or 2 oz. Valencia raisins
• 1 tea-sp. baking powder
• 2 table-sps. milk

Method

1. 1

   Split and stone the raisins, and dry them for a few minutes in the oven.

2. 2

   Grease a mould and decorate it with the raisins.

3. 3

   Peel the lemon rind thinly, chop finely, and mix with butter until creamy.

4. 4

   Sieve in the sugar and beat.

5. 5

   Alternate adding flour and eggs until mixed.

6. 6

   Add milk and baking powder last.

7. 7

   Pour into the mould, cover with greased paper, and steam until firm.

8. 8

   Serve with jam, custard, or chocolate sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 635. The excerpt below is the record exactly as published.

Albert Pudding 3 eggs. 6 oz. flour. 3 oz. castor sugar. £ lemon rind. 3 oz. butter. 1 or 2 oz. Valencia raisins. 1 tea-sp. baking powder. 2 table-sps. milk

Cook this with the app: pantry check, scaling, and the assistant.