Berkshire Pudding
From The book of plain cooking, 1904
Finely-chopped suet can be added for improvement.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.
Berkshire Pudding Make a batter, and introduce to it a little rhubarb, cut fine, and some green gooseberries, also a small quantity of raspberry jam and sugar
Cook this with the app: pantry check, scaling, and the assistant.