Cup Puddings

Ingredients

• Two eggs, their weight in sugar and flour, the weight of one in butter.
• Baking powder i teaspoonful.
• Lemon rind a little (grated).

Method

1. 1

   Beat the butter to a cream; beat in the sugar, flour and eggs, and last of all the lemon rind and baking powder.

2. 2

   Half fill some buttered cups, and bake half an hour in a moderate oven.

3. 3

   Serve with sauce.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 46. The excerpt below is the record exactly as published.

Cup Puddings. Ground rice iib. Milk I pint. Butter I oz. Eggs 2. Sugar Currants 1 to taste. Almond flavour 3 drops. Almonds (blanched and sliced) I oz. Mix the ground rice with a little of the cold milk. Put the rest of the milk in a pan, let it just boil, melt the butter in it, pour it on the rice. Return to the pan, and stir over the fire till thick. Add the sugar, currants, and almond flavouring, and when cool the eggs. Put into well-buttered cups, and bake half an hour. When done stick them quickly with the almonds; but do not let them get cold. Serve with sauce (pp. 174-176). Primrose Pudding-. Ground rice 4 good tablespoonfuls. 2 tablespoonfuls. T pint. 2 (well beaten). I oz. to taste. 6 drops. Mix the rice with the cold milk, pour on the boiling milk, boil well, sweeten, when cool add the vanilla and eggs. Butter a mould, ornament it with raisins and candied peel. Put in the rice and steam one and a quarter hours. Cold milk... Boiling milk Eggs Butter Sugar Essence of vanilla io8 Cup Puddingfs. Two eggs, their weight in sugar and flour, the weight of one in butter. Baking powder i teaspoonful. Lemon rind a little (grated).

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