Bombay Pudding

Ingredients

• Take 2 lbs. of Soojee
• butter a soup plate
• rub the cakes over with the yolk of an egg

Method

1. 1

   Take Soojee, half roast it, then boil it in water till it becomes very thick; butter a soup plate, pour the boiled Soojee in; when it has cooled and congealed cut it into 8 or more slices or shapes, rub the cakes over with the yolk of an egg, dredge with finely-sifted flour and fry in butter till they become a rich brown colour.

2. 2

   Arrange prettily in a dish and pour over them a clear thick syrup, flavoured with lemon juice.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 44. The excerpt below is the record exactly as published.

Bombay Pudding. Take 2 lbs. of Soojee (Soojee is^a^ed flour, pounded and passed through the finest sieve), half roast it, then boil it in water till it becomes very thick; butter a soup plate (or deep dish about the same depth), pour the boiled Soojee in; when it has cooled and congealed cut it into 8 or more slices or shapes, rub the cakes over with the yolk of an egg

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