Cumberland Pudding

Ingredients

• 2 oz. Flour
• 2 oz. Sugar
• 1 oz. Butter
• 2 Eggs
• 1 pint Milk
• rind of 1 lemon
• Salt

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 106. The excerpt below is the record exactly as published.

rind of 1 Lemon, 1 teaspoonful of Vanilla. Add the butter to the flour over a gentle heat ; add the milk, and stir till boiling; pour over the bread crumbs, lemon rind and sugar. Beat up the eggs, and add them to the vanilla and cherries. Pour in a well-buttered mould, with cherries stuck at the bottom. Cover with buttered paper, and steam for 1^ hours. Serve with cherry sauce. Cherry Cream Pudding:. 4 oz. Gelatine, 4 pint Milk, White of 1 Egg, 4 pint Cream, 2 oz. Preserved Cherries, 2 oz. Castor Sugar. Soak gelatine in sufficient milk to cover it about 15 minutes, and then dissolve slowly over fire with the sugar. Strain into a bowl, and when a little cool, add a few drops vanilla or almond es.'sence no TRIED FAVOURITES COOKERY BOOK. Wliip creani ami add it with the remaining milk, and then incorpor- ate gradually tlie whisked white of egg when beginning to set. Sprinkle in the halved cherries, and stir for a few minutes before putting in a mould. When firm turn out. This may be varied by using a border mould and filling centre with crushed raisins and macaroons soaked with a little lemon juice or melted raspberry jelly, and dotted about with pink whipped cream. Cherries, Stewed. 1 lb. Cooking Cherries, i pint Water, 6 oz. Sugar. Make a syrup with the sugar and water, that is, just melt the sugar in the water, but don’t allow to boil and thicken. Pour it over cherries and bring quickly to boiling-point, and skim well. Simmer very slowly till tender. Served with boiled custard. Chester Puddingy. 1 oz. Sweet Almonds (crushed), 1 lb. Castor Sugar, 3 Eggs, 2 oz. Butter. Short ."'“astry. Line small pie-dish with the pastry rolled very thinly, decorate edges and brush over edges with beaten egg; Melt butter and sugar in pan, add almonds. Stir in yolks of 3 eggs and whites of 1. Stir this' mixture over a gentle fire till it thickens, taking care it does not burn. Pour into prepared dish, bake ^ hour, or till set. Whip the the remaining 2 whites to stiff froth with 1 tablespoon sugar, and pile on top. Set by putting in oven for a few minutes. Serve either hot* or cold. Chestnut Pudding'. 1| oz. butter, melted, add 1| oz. flour. Mix well, then add H gills milk. Stir over fire till a solid lump. Then add 1 oz. sugar and remove from fire. Add 1 tablespoonful orange flour water, 3 oz, cooked and pounded chestnuts, and 4 yolks of eggs. Add whites beaten, to a stiff froth. Steam 35 minrites in greased mould. Serve with good aiu'icot sauce, made with 3 tablespoonfuls apricot jam, 1 gill water, sugar, and a few drops of yellow colouring. Chestnut Pudding (Cold). \ lb. Cliesfiiuts, i pint Milk, 2 oz. Castor Sugar, 1 gill Cream, few drops Vanilla, or 1 oz. Chocolate Powder, 1 gill Jelly, and 3 sheets Cox’s French Gelatine. Soak gelatine in milk and dissolve on fire with tlie sugar. Cook cliestnuts till tender, remove skin and rub through sievei Strain boiling milk to chestnuts and add cream and chocolate. Mix all together, and pour into wetted mould. Chocolate Pudding. 6 tablespoonfuls of Chocolate, 10 tablespoonfuls of Bread, 1 pint of Milk, yolks of 4 Eggs and the whites of 2, ^ lb. Sugar, and small piece of Butter. Pour milk in a pan with the chocolate and tlie bread crumbs to soak, after which add tlie yolks and 1 white well beaten, also sugar and butter. Put into a gi'eased pudding dish, and bake for ^ hour in a moderate oven. Then beat other white to a stiff froth with a little sugar, and cover pudding. Ret, urn to the oven to brown. Easy Chocolate Pudding. I lb. rock chocolate, grated fine, and laid in crystal dish. Six- pennyworth of double creani, whipped and put on toji. TRIED FAVOU RITES COOKERY BOOK. Ill Cocoa.-nwt Puddingr. 2 pints Milk, 3 Llifgs. 2 ox. Sugnr, 4 tnblespoonfnls dessicated Cocoa-nut, 1 tnblospoonful CcTiiilour. , i . i Boil half the milk and pour it over the cocoa-nut, and let it soak hour. Mix cornflour, with the other pint of cold milk, add sugar, and boil 5 minutes ; then stir in the soaked cocoa-nut, and when cool add the eggs, well beaten, and bake in a buttered dish for hour. Coburgf Pudding-. 1 lb. Flour, 3 oz. Butter, i lb. Currants, 2 oz. Castor Sugar, 3 Eggs, i pint Milk. ' Rub butter with flour, add sugar and currants. Mix. Arid beaten eggs and then milk. Mix well. Grease some cups or small moulds and fill J full. Cook 12 minutes, rurn out on ashet, and pour round jam sauce. Croquets au Confiture. Swell out d oz. rice in milk till very soft and all the milk is absorbed. Add 2 beaten eggs and spread out on plate to cool. Then form into round balls. Make a hole in the centre and fill with jam. Close up and roll balls in egg and lu'ead crumbs and fry in hot lard. Dish in pyramid and sprinkle sifted sugai' ovel'. Serve hot. Cumberland Pudding. 2 oz. Flour, 2 oz. Sugar, 1 oz. Blitter, 2 Eggs, 1 pint Milk, rind of l,einon, Salt

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