Butter Crust for Puddings

Ingredients

• 1 lb. of flour
• 8 oz. of butter
• for fruit puddings, 1 saltspoonful
• for meat puddings, 1 teaspoonful

Method

1. 1

   Mix butter into flour before adding water.

2. 2

   Add a small portion of salt.

3. 3

   For meat puddings, use the same proportion of salt as for suet crust.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 355. The excerpt below is the record exactly as published.

BUTTER CRUST FOR PUDDINGS. When suet is disliked for crust, butter must supply its place, but there must be no intermixture of lard in paste which is to be boiled. Eight ounces to the pound of flour will render it sufficienty rich for most eaters, and less will generally be preferred ; rich crust of this kind being more indigestible by far than that which is baked. The butter may be lightly broken into the flour before the water is added or it may be laid on, and rolled into the paste as for puff-crust. A small portion of salt must be added to it always, and for a meat pudding the same proportion as directed in the preceding receipt. For kitchen, or for quite common family puddings, butter and clarified dripping are used sometimes in equal proportions. From three to four ounces of each will be sufficient for the pound and quarter of flour. Flour, 1 lb. ; butter, 8 oz. ; salt, for fruit puddings, l saltspoonful j for meat puddings, i teaspoonful

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