Alma Pudding

Ingredients

• Sixteen ounces of flour
• twelve ounces of castor sugar
• eight ounces of butter
• four ounces of currants
• four ounces of sultanas
• eight eggs
• two teaspoonfuls of baking-powder
• the grated rind of two lemons

Method

1. 1

   Clean and pick the currants and sultanas.

2. 2

   Cream the butter and sugar together until thick and white, then beat in the eggs, and add the rest of the ingredients.

3. 3

   Have ready a well-buttered mold or bowl, pour in the mixture, and steam for two hours.

4. 4

   Serve with a suitable sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 167. The excerpt below is the record exactly as published.

Alma Pudding. INGREDIENTS. — Sixteen ounces of flour, twelve ounces of castor sugar, eight ounces of butter, four ounces of currants, four ounces of sultanas, eight eggs, two teaspoonfuls of bak- ing-powder, the grated rind of two lemons

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