Golden Pudding

Ingredients

• Quarter lb. flour
• 1 lb. bread crumbs
• H lb. Hugoi suet
• J lb. sugar
• J lb. marmalade
• I egg

Method

1. 1

   Mix all together well.

2. 2

   Put in a buttered basin, and boil for two and a half hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 60. The excerpt below is the record exactly as published.

Golden Pudding, Quarter lb, flour, \ lb. bread crumb*, \ lb, Hugoi suet, J ib, sugar, J lb. marmalade, I egg. Mix all < welL Put in a buttered basin, and boil two and a-hal: Almond Puffs, Two tablespoon fuls flour, 2 oz. butter, 2 oz. castoi 2 oz. desiccated almond*, 4 bitter almonds pounded, Kelt the butter ; stir in the flour, then the sugar and a! Beat up the egg*, and mix in. Pour into small b mould*, and bake in a moderate oven twenty mi nut MISS CAMKHOX'S COOKERY BOOK. 153 Arabian Pudding*. Three tablespooufuls Florador, 12 bitter almonds, 1 pint milk, 3 eggs, 1 ot. sugar. Blanch and pound the almonds, Mid mix them with the Florador. Boil the milk, and pour it over these and let them steep a quarter of an hour. When newly cold, add the sugar, and the e^s well beaten ; mix WL I*ut m a buttered pie-dUn, and bake half an hour. Serve with sugar sprinkled over. Mortimer Padding. Quarter lb. bread crumbs, 2 oz. fresh butter, 2 eggs, i pint milk, J teaspoonful of essence of vanilla, 1 oz. castor *ugar, strawberry jam. Put the milk in a small saucepan with the butter; allow it to come to the boil. Put the wead crumbs in a basin with the sugar, and pour on the toilk. Separate the yolks from the whites of the egg3. Beet up the yolks, and stir them into the mixture ; a <M the vanilla. Tour all into a buttered pie-dish, and bake Rently for half an hour. Take out and leave to cool. Beat the whites to a stiff froth. Whisk the cream till it is thick, ay *d mix it with the whites, adding a dessertspoonful of castor sugar. Spread a thick layer of jam over tlio pudding ; then pour on the cream. Spread it with a fork, to make it look ^ugh, and sprinkle with chopped pistachio nuts. Apricot Pudding. Take 1 breakfast-cupful of fine bread crumbs, and soak thorn for live minutes in 1 pint of boiling milk. When nearly cold, add the yolks of 4 eggs well whisked, J lb. sugar

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