Eastbourne Pudding

Ingredients

• 6-oz. flour
• 4-oz. butter or lard
• 2-oz. sugar
• 1$ teaspoonsful baking powder

Method

1. 1

   Bake in good oven for 2 hours.

Nutrition per serving

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.

2-oz. sugar. £-lb. apples, peeled, cored and sliced. Make a smooth batter of flour, milk, and egg, add sugar and apples. Pour into a well greased basin. Boil 2 hours. Any fruit can be substituted. 42 40. Sago Jelly. 5-oz. sago. ij-pints water. 2-oz. castor sugar, raspberry jam. Soak the sago in the water overnight, then cook it till quite clear and tender, and add sugar and jam to taste. Add a few drops of cochineal, and pour into a mould. Turn out when cold and serve with custard. 41. Orange Meringue. 3 oranges. 2 eggs. sugar to taste. 4-pint milk. J-oz. cornflour. Peel and slice oranges, and put them in a pie dish. Cook the rind in the milk, and when boiling, strain the milk. Make a custard of it, and the cornflour and yolks. Pour over oranges. When cold and set, beat the whites stifly, add sugar and lemon juice, and pile on the top. Put in the oven to set. 42. Spanish Custard. 3 or 4 stale sponge cakes. 2-oz. sweet almonds 1 teaspoonful vanilla. J-oz. cornflour. 4-pint milk 2 eggs. 2-oz. chocolate. Cut the cakes in strips, and pile in a glass dish. Add the vanilla to 2 tablespoonsful of milk, and put slowly on the cake, letting it all soak in. Make a custard of eggs, milk, and cornflour. Melt the chocolate in a spoonful or two of milk, and add it to the custard. Sweeten if necessary. Pour over the cake. Blanch, roughly chop, and brown the almonds, and scatter over the whole. 43 43* Cheese Pudding (No. 2). 4-ozs. bread crumbs. 2 eggs 2 tablespoonsful grated cheese. Little milk. Little pepper, salt and cayenne. Bake in a buttered dish sprinkled with grated cheese, and put small pieces of butter on the top of the pudding. 44. Apple Trifle. Peel and core some apples, and stew till tender, adding very little water Beat to a smooth pulp, sweeten to taste, flavour with lemon, and when cold, put into a glass dish. Pour a thick custard over the apples, and garnish with fancy biscuits. 45. Economic Custard. Put 2 or 3 well beaten eggs to nearly 1 quart of milk, and add about 1 tablespoonful corn flour mixed with a little of the milk. Pour into a pan, and heat until thick enough, stirring all the time. When finished, add sugar and flavouring to taste. Put in a cool place. 46. Tasmanian Pudding. Take 2-oz. large sago and swell in a pan on the fire in J-pint of milk. Pare, core and slice 2 large apples, put them in the oven with a little sugar and water and cook till tender. Take the sago from the fire when it has absorbed the milk. Beat up 1 egg with 1 pint of milk, mix with the sago, and add £ teaspoonful grated ginger. When the apples are tender, mix all well together, and put in a pie dish and bake £ hour. 44 47* Yorkshire Pudding. 4 or 5 tablespoonsful flour. 2 eggs. Milk. Put the flour into a bowl and make to smooth paste with a little milk, add the eggs without beating them, then beat 3 or 4 minutes adding more milk until the batter is the desired thickness, (a little thinner than cake mixture.) Have ready a dripping tin with a depth of i inch of hot dripping in it and pour the batter in and bake in a hot oven about 20 minutes. 48. Steamed Batter Pudding. Make the same as Yorkshire pudding, putting the batter into a cloth, wrung out in boiling water and steam ij- hours. Serve with jam or raspberry vinegar. 49. Chocolate Pudding. }-lb. bread crumbs. 2 eggs. 2-oz. castor sugar. i-oz. cocoa, i-pint milk. vanilla essence. Boil the milk, add the cocoa, stir in the bread crumbs, sugar, yolks of eggs and essence, bake in a slow oven till set, whip the whites to a stiff- froth, and cover the pudding. Put in the oven to brown slightly. 45 50. Gelee a la Normandie. A packet of blanc mange powder made as directed, pour into small dariole moulds. Dissolve a packet of raspberry jelly and pour on a meat disk, so that it will be £ inch thick. When both are set turn the blanc manges on to a dish, and cut out rounds of jelly with a fluted pastry-cutter, and place on the top of the blanc manges. Chop the remainder of jelly and garnish with it. 51. Chocolate Blanc Mange. 3-oz. cornflour. if-pints milk. 2-oz. sugar. 1-oz. cocoa. Few drops of vanilla. Mix cornflour and cocoa in a basin, with sufficient milk to make a smooth paste, and add rest of milk boil till thick. Add sugar and flavouring, and turn into wet mould to set. 52. Eastbourne Pudding. 6-oz. flour. 4-oz. butter or 2-oz sugar. lard. 1$ teaspoonsful baking powder

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