Favourite Pudding

Ingredients

• Beat I egg
• and J gill of milk
• add grated rind of a lemon
• and a little nutmeg
• i cupful of bread crumbs
• i cupful of finely-chopped apples
• i cupful of currants
• i cupful of sugar
• i saltspoonful of salt
• | teaspoonful of BORWICK'S BAKING POWDER

Method

1. 1

   Stir until well mixed, put into a greased pudding basin, and steam for 2 hours.

2. 2

   Serve with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 19. The excerpt below is the record exactly as published.

teaspoonful of BORWICK'S BAKING POWDER and 2 ozs. of sugar ; beat well with one egg and a little milk, add 3 drops of essence of lemon, grease a basin or mould, put at the bottom 2 tablespoonfuls of jam. Steam for i hour. ONION DUMPLINGS. Peel and cut in two some Spanish onions, remove as much of the heart of the onion as will allow room for some finely-minced and seasoned ham. Make a crust of MILLENNIUMflour,BORWICK'SBAKINGPOWDER, and suet. When the onion is filled with the meat, stick the two sides together with a little white of egg, and cover with a layer of the pastry. Tie up in well-floured cloth, and boil for 3 hours. CASTLE PUDDINGS. 4 ozs. margarine. 4 ozs. sugar. 2 eggs. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. Lemon juice or flavouring. I gill milk. Beat the margarine and sugar to a cream, add the eggs separately, then the flavouring, stir in the flour and baking powder, and beat thoroughly. Pour into well- greased cups, and bake 10 to 15 minutes. Serve with wine sauce. FAVOURITE PUDDING. Beat I egg and J gill of milk, add grated rind of a lemon and a little nutmeg ; to this add i cupful of bread crumbs, i cupful of finely-chopped apples, i cupful of BORW ICR'S COOKERY BOOK. 59 currants, i cupful of sugar, i saltspoonful of salt

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