Baked Sultana Pudding

Ingredients

• lb. flour
• 1 tea-sp. baking powder
• 3 oz. butter or lard
• 2 or 3 table-sps. sugar
• Flavouring
• A pinch of salt
• 1 egg
• 3 oz. sultanas
• 1 tea-cupful milk
• A little candied peel

Method

1. 1

   Sieve the flour, salt, and baking powder into a basin, and rub in the butter or lard until free from lumps.

2. 2

   Pick and clean the sultanas and add them with the sugar, a little finely-shred candied peel, and flavouring to taste.

3. 3

   Make a well in the centre, add the beaten egg and then the milk gradually.

4. 4

   Mix well together, put the mixture into a greased Yorkshire pudding tin, and bake in a moderate oven until well risen and firm to the touch.

5. 5

   When ready, cut in square pieces, sprinkle with sugar and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 669. The excerpt below is the record exactly as published.

Baked Sultana Pudding \ lb. flour. 1 tea-sp. baking powder. 3 oz. butter or lard. 2 or 3 table-sps. sugar. Flavouring. A pinch of salt. 1 egg. 3 oz. sultanas. 1 tea-cupful milk. A little candied peel

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