Canary Pudding (1)

Ingredients

• 2 eggs
• their weight in MILLENNIUM flour
• 1 large teaspoonful heaped up of BORWICK'S BAKING POWDER
• I J ozs. margarine
• 2 ozs. sugar
• Pinch of salt
• A little milk if necessary

Method

1. 1

   Cream margarine and sugar together, beat eggs in one by one.

2. 2

   Sift flour with the salt, add to margarine, and sugar slowly and lightly.

3. 3

   Add Borwick's baking powder with 1 tablespoonful of the flour.

4. 4

   Mix well, and add sufficient milk to make the mixture sufficiently moist to pour into a greased mould or basin.

5. 5

   Steam for 1 hour, and serve with jam sauce.

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 17. The excerpt below is the record exactly as published.

CANARY PUDDING (1). 2 eggs, their weight in MILLENNIUM flour. 1 large teaspoonful heaped up of BORWICK'S BAKING POWDER. I J ozs. margarine. 2 ozs. sugar. Pinch of salt. A little milk if necessary

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