Blackberry Pudding

Ingredients

• Beat one-third of a cup of butter to a cream
• Add gradually half a cup of sugar
• the beaten yolks of two eggs
• two cups of previously sifted flour
• four level teaspoonftila of baking powder
• half a teaspoonful of salt
• half a cupful of cold water
• a cupful of blackberries
• half a cup of butter
• a cup of sugar
• half a cupful of crushed berries

Method

1. 1

   Cream butter and sugar, add egg yolks.

2. 2

   Mix flour, baking powder, and salt, then alternate with cold water.

3. 3

   Fold in egg whites and blackberries.

4. 4

   Steam for 1.5 hours or bake for 25 minutes.

5. 5

   Serve with blackberry hard sauce made from butter, sugar, and crushed berries.

As published

This recipe was extracted from The Rural cook book (1907), page 38. The excerpt below is the record exactly as published.

Blackberry Pudding.— Beat one-third of a cup of butter to a cream. Add gradually half a cup of sugar and the beaten yolks of two ^gs. Sift together two cups of previously sifted flour, four level teaspoonftila of baking powder and half a teaspoonful of salt Add this to the creamed butter, sugar, and eggs. Put in half of the flour mixture, mix, and then put in half a cupful of cold water. Mix in the rest of the flour, etc. Beat thoroughly and last of alt fold in the well-beaten white* of the two eggs. Sprinkle a cupful of blackberries with a little flour and add them to the batter as it is dropped a spoonful at a time, into the mold, which should be rubbed with unsalted butter. Steam an hour and a half, or bake twenty-five minutes, and serve with a blackbeuy hard sauce. The sauce is made in the usual way, with half a cup of butter and a cup of sugar. Add to this half a cupful of crushed berries

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