Gingerbread Pudding
From Tempting dishes for small incomes, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.
two tablespoonfuls of brown sugar. Beat up two eggs till light, and moisten with a little milk these ingredients to a stiff paste, and put it into a buttered mould with a cloth over, and boil it in boiling water for two hours. Floating Island. Cut a round sponge cake in slices, spread them with jam, place them on each other, and spread the TEMPTING DISHES. top with jam. Put the cake in a glass dish, and pour over it about a pint of boiled custard. Whip the whites of the two eggs used for the custard stiffly with a tablespoonful of white powdered sugar and heap on the top. Sprinkle over with chopped pistachio kernels and ‘hundreds and thousands.^ General Satisfaction. Cover the bottom of a tart dish with some finger sponge cakes, one gill of milk, and some jam, and put it in a moderate oven till hot. Grate the peel of a lemon and mix it with some sugar. Beat the yolk of one egg and the whites of three, beating in the sugar. Then pour on the cakes. Bake for fifteen minutes in a slow oven. Gingerbread Pudding. Work two ounces of butter with two table- spoonfuls of brown sugar, beat an egg well and add to it ; then mix in one teacupful of milk, one teaspoonful of ground ginger, eight ounces of flour, one teaspoonful of baking powder, and two of golden syrup
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