Cap Pudding

Ingredients

• 6 oz. Albatross Self-Raising Flour
• Few drops of vanilla essence
• Pinch of salt
• 1 egg
• 2 oz. margarine
• 2 oz. sugar
• 2-4 tablespoons jam or marmalade
• Milk or water

Method

1. 1

   Well grease a pudding basin and add the jam or marmalade.

2. 2

   Sift the flour and salt.

3. 3

   Cream the margarine and sugar very well.

4. 4

   Beat in the essence and then the egg.

5. 5

   Add the flour and enough milk or water (about 2-3 tablespoons) to make a not too soft batter.

6. 6

   Turn into the prepared pudding basin (to two-thirds full) and steam for 1-2 hours.

7. 7

   Turn out onto a deep dish, when the jam will be capped on top.

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 7. The excerpt below is the record exactly as published.

CAP PUDDING (4-5 Servings.) 6 oz. Albatross Self-Raising Flour Few drops of vanilla essence Pinch of salt 1 egg 2 oz. margarine Milk or water 2 oz. sugar 2-4 tablespoons jam or mar- malade

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