Currant Sponge Pudding

Name: Currant Sponge Pudding
Ingredients: Mix 2 ozs. of warmed margarine; with 4 ozs. of fine bread crumbs; i oz. of sugar; i egg; and J pint of hot milk; cover thickly with 2 ozs. of cleaned currants; and 1 oz. of chopped mixed peel; i teaspoonful of BORWICK'S BAKING POWDER

From Borwick's cookery book, 1890

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 20. The excerpt below is the record exactly as published.

CURRANT SPONGE PUDDING. Mix 2 ozs. of warmed margarine with 4 ozs. of fine bread crumbs, i oz. of sugar, i egg, and J pint of hot milk. Grease basin and cover thickly with 2 ozs. of cleaned currants, and i oz. of chopped mixed peel. Add quickly, just before pouring into basin, i teaspoonful of BORWICK'S BAKING POWDER

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