Candied Fruit Pudding

Ingredients

• Quarter of a pound of candied Fruit
• Quarter of a pound of Bread-crumbs
• Two ounces of Butter
• Two ounces of Flour
• Two whites of Eggs
• Half a pint of Milk

Method

1. 1

   Any kind of candied fruit that is getting a little damp to use at dessert will do for this pudding; if it is large it should be shredded, but if cherries are used they may just be cut in halves.

2. 2

   Mix the flour with the bread-crumbs and the candied fruit.

3. 3

   Make the milk hot and melt the butter in it, and pour it over the bread-crumbs, &c.

4. 4

   Now beat the eggs to a stiff froth and mix it well with the other ingredients.

5. 5

   Have ready a buttered mould and pour in the mixture, and steam for three hours.

6. 6

   One of the wine sauces, or plain sweet white sauce, may be served with this pudding.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 53. The excerpt below is the record exactly as published.

Candied Fruit Pudding. Ingredients . Quarter of a pound of candied Fruit. Quarter of a pound of Bread-crumbs. Two ounces of Butter Two ounces of Flour. Two whites of Eggs. Half a pint of Milk

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