Devonshire Pudding

Ingredients

• twelve ounces of bread-crumbs
• a quarter of a pound of tapioca
• half a pound of finely chopped suet
• a quarter of a pound of castor sugar
• the grated peel of a small lemon
• four whole eggs
• two or three more eggs
• a good cupful of cream

Method

1. 1

   Mix all well together, put in more eggs and cream; put into a greased mould, strew bread-crumbs and crushed sugar, shake them round the mould.

2. 2

   Place ratafias at the bottom, cut sponge cakes, spread with apricot jam, put over ratafias, prepared custard, and layer of cake till full.

3. 3

   Bake for three-quarters of an hour; serve jam and wine sauce made hot.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Devonshire Pudding. Mix together twelve ounces of bread-crumbs, a quarter of a pound of tapioca, half a pound of finely chopped suet, a quarter of a pound of castor sugar, the grated peel of a small lemon, and four whole eggs beaten up separately, and two table- spoonfuls of rum ; stir and mix all well together, put in two or three more eggs, and a good cupful of cream

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