Cherry Pudding

Ingredients

• 3 gills of milk
• 2 oz. bread-crumbs
• 2 oz. sugar
• 1 oz. butter
• 2 eggs
• 1 lb. cherries
• A little grated lemon rind
• 1 cupful of water
• Juice of 1 lemon

Method

1. 1

   Wash and pick cherries, stew with water, sugar, and lemon juice until tender.

2. 2

   In another pan, boil milk, butter, and breadcrumbs.

3. 3

   Stir in sugar, yolks, and lemon rind.

4. 4

   Fold in beaten egg whites.

5. 5

   Pour over cherries in a greased dish and bake until set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 661. The excerpt below is the record exactly as published.

2 oz. sugar. 1 yolk. A little milk. First make the mixture. Put the jam into a small basin and add to it the grated rind and the strained juice of the orange. Then thicken with sponge cake or any white cake crumbs. To make the pastry, sieve the flour, cornflour, and sugar into a basin, and rub in the butter until free from lumps, in the same way as for short crust (see p. 333). Then bind together with the yolk of egg and a little milk or water. Knead lightly until free from cracks, turn out on a floured board, and roll out rather thinly. Then grease a tin plate, or dish that will stand the heat of the oven, cut the pastry in two pieces, and line the dish with half of it. Trim round the edges and spread the jam mixture over the centre. Wet the rim of pastry with cold water and cover with the other piece of pastry. Press the edges well together and their trim again. Make one or two small holes on the top, mark round the rim with the back of a knife, and orna- ment the top with a few leaves made out of the scraps. Brush the pudding over with a little water or white of egg, dredge it with sugar, and bake in a good oven until brown and crisp. Serve hot or cold. Time to bake, l hour. Sufficient for 4 or 5 per- sons. Probable cost, 9 d. 1823. Bread and 3 gills of milk. 2 oz. bread-crumbs. 2 oz. sugar. 1 oz. butter. 2 eggs. 1 lb. cherries. Cherry Pudding A little grated lemon rind. 3 oz. sugar. 1 cupful of water. Juice of \ lemon. Wash and pick the cherries. Put them into a saucepan with the water, sugar, and lemon juice, and stew them until quite tender. In another saucepan put the milk, the butter, and the bread- crumbs, and stir over the fire until boiling. Cook gently for a few minutes until the bread-crumbs swell, and then remove the pan from the fire, add the sugar, yolks of eggs, and a little grated lemon rind, mix well, and lastly add the whites of eggs beaten to a stifl froth. Mix these in very lightly, breaking them down as little as possible. Put the stewed cherries into a greased pie dish, and pour the bread-crumb mixture over them. Bake in a moderate oven until the pudding is set and nicely browned. Sprinkle with sugar before serving. Time to bake, about J hour. Sufficient for 4 or 5 persons. Probable cost, 10 d. 1824. Bread-crumb and Marmalade Pudding 1 tea -cupful bread- crumbs. 2 tea-cupfuls hot milk. 1 oz. butter. 2 eggs

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