Gold Pudding

Ingredients

• 8 eggs
• 1/2 cup sugar
• 1 tablespoon butter
• 1 cup milk
• 1 teaspoon of baking powder
• in flour enough to make a fairly stiff batter
• a little salt
• 1 cup seeded raisins

Method

1. 1

   Beat all well together and steam for one hour.

2. 2

   Serve with white pudding sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 252. The excerpt below is the record exactly as published.

GOLD PUDDING — To the well^beaten yolks of 8 eggs, add | cup sugar, 1 tablespoon butter, 1 cvip milk; add 1 teaspoon of baking powder in flour enough to make a fairly stiff batter, a little salt, and 1 cup seeded raisins; beat all well together and steam one hour. Serve with our white pudding sauce. The golden yellow pudding, with white sauce, will please both eye and palate. GRAHAM PUDDING.— Take 1 cup raisins seeded and chopped, 1 cuxj molasses, 1 teaspoon soda dissolved in 1 scant cup sweet milk, -| teaspoon salt, 2 cups graham flour; steam 3 hours. Fine. STEAMED GRAHAM PUDDING.— Beat together 3 eggs and 3 tablespoons sugar, add 1 tablespoon melted butter, ^ cup sour cream, 1 cup sour milk, 1 teasjooon soda sifted into 3 cups graham flour; add dried cherries, or pour over sliced apples, if fruit is desired, and steam. It is nice with or without fruit. Eat with cream and sugar. HANOVER PUDDING.— Sift 2 teaspoons baking powder into 2^ cups flour, add a pinch of salt and some spices (say cinnamon and nutmeg), 1 cup suet or ^ cup butter, | cup molasses, 1 cup milk

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