Beresford Pudding
From Berridge House recipe book, 1910
To prepare the tin: Grease with clarified butter, place a round of paper in bottom, and decorate with cherries and angelica.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.
Beresford Pudding 2 eggs, 2 tablespoonsful of their weight in butter, breadcrumbs, sugar and flour, \ teaspoonful of baking grated rind of 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.