Estella Pudding

Ingredients

• Three eggs
• Two and one-half table-spoonfuls of sugar
• Two table-spoonfuls of butter
• Three-quarters cupful of sweet milk
• One cupful of raisins
• Two tea-spoonfuls of baking powder
• One-half teaspoonful of salt
• Flour to thicken

Method

1. 1

   Rub the butter and sugar to a cream, add the eggs, well beaten, stir thoroughly, and put in the milk and salt.

2. 2

   Seed the raisins, and chop them coarsely, cutting each raisin in only about four pieces.

3. 3

   Scatter the baking powder on top of the mixture, add a little flour, stirring it in well, and then add enough more flour to make a rather thick batter; lastly stir in the raisins.

4. 4

   Butter a tin basin or a pudding-mold, turn in the pudding, set the vessel in a steamer over a kettle of boiling hot water, and steam forty-five minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 183. The excerpt below is the record exactly as published.

ESTELLA PUDDING. The following is sufficient for eight persons, being served hot. Three eggs. Two and one-half table-spoonfuls of sugar. Two table-spoonfuls of butter. Three-quarters cupful of sweet milk. One cupful of raisins. Two tea-spoonfuls of baking powder. One-half teaspoonful of salt. Flour to thicken

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