Felixstow Pudding

Ingredients

• 1 tin apricots
• 2 tablespoonfuls sugar
• 3 ozs. flour
• 1 teaspoonful baking powder
• 3 ozs. cornflour
• 3 ozs. butter
• Yolk of an egg
• A little milk

Method

1. 1

   Cook fruit, juice, and sugar for 10 minutes.

2. 2

   Lift out apricots, boil juice to a syrup, and set aside to cool.

3. 3

   Put all dry things into a basin, rub butter finely amongst them, beat up yolk of egg with a little milk, and moisten all to a stiff paste.

4. 4

   Brush an ashet over with water, then roll out the paste thinly, line the ashet with it, and ornament edge.

5. 5

   Brush edge with water, and sprinkle sugar on it.

6. 6

   Prick bottom with a fork.

7. 7

   Bake in a moderate oven till paste is crisp.

8. 8

   Put fruit in centre.

9. 9

   Whip up whites of 2 eggs very stiffly and pile on top.

10. 10

    Put in cool oven to crisp whites.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 41. The excerpt below is the record exactly as published.

FELIXSTOW PUDDING. 1 tin apricots. | 2 tablespoonfuls sugar. Cook fruit, juice, and sugar for io minutes. Lift out apricots boil juice to a syrup, and set aside to cool. Paste. 3 ozs. flour. I f teaspoonful baking powder. 3 ozs. cornflour. tablespoonfuls sugar. 3 ozs. butter. | Yolk of an egg. A little milk

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