Cherry Pudding

Ingredients

• 1/2 lb. butter
• 4 oz. cake-crumbs
• 1/2 lb. glace cherries
• 1 teaspoonful salt
• Grated rind of 1 lemon
• 1/2 lb. sugar
• 2 oz. flour
• 3 yolks and whites separated

Method

1. 1

   Decorate a well-buttered plain or fancy mould with 1 oz. of the cherries cut in small pieces.

2. 2

   Cream the butter and sugar, add yolks of eggs, beat well, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up; lastly, stir in the whites of eggs, stiffly whipped.

3. 3

   Pour mixture into the mould; cover with a double fold of well-buttered paper.

4. 4

   Steam for 2 hours.

5. 5

   Turn out carefully.

6. 6

   Serve with wine sauce.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 26. The excerpt below is the record exactly as published.

4 oz. cake-crumbs. \ lb. glace cherries. Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites sepa- rated. Method, — Decorate a well-buttered plain or fancy mould with I oz. of the cherries cut in small pieces. Cream the butter and sugar, add yolks of eggs, beat w^ell, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up ; lastly, stir in the whites of eggs, stiffly whipped. Pour mixture into the mould; cover with a double fold of well-buttered paper. Steam for 2 hours. Turn out carefully. Serve with wine sauce. \ tea-spoonful salt

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