Golden Pudding

Ingredients

• Three carrots
• one ounce of butter
• two ounces of stale sponge-cake
• two eggs
• half an ounce of chopped citron
• half an ounce of stoned raisins
• one teaspoonful of powdered sugar
• the grated rind of half a lemon

Method

1. 1

   Prepare and mix all ingredients.

2. 2

   Bake until set.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 27. The excerpt below is the record exactly as published.

two eggs in butter, sugar, and flour, with half a pint of milk. Beat the butter to a* cream, add the sugar, the eggs — one at a time — and the flour ; continue to beat for five minutes longer, adding the milk by degrees. The mixture must not be beaten after the milk is added * By nice art And sleight ofhand^ with store of milk and eggs, Formed into pancakes of an ample round,* Henry Pickering. 1 20 SWEETS. ^And to appease your hunger y 1 Have in my helmet brought a pie,^ 'Rehearsal.' or it will curdle. Have ready buttered eight tin plates — the size sold for a penny each — divide the batter equally on them ; bake in a moderate oven for half an hour. When ready to dish up, pass the point of a knife round the edges of the pancakes to loosen them, then spread a layer of plum or apricot jam thinly over them, and fold over in the shape of a roll. Arrange them in a pile, crossways, putting a doily under them. Cbester ipubbing* Two ounces of butter, four bitter and six sweet almonds blanched and pounded with four ounces of sugar, the juice and grated rind of one large lemon, four eggs, the yolks * From cold apple-pie-crust his lordship could stuff in At breakfctst to save the expense of hot muffin^ Moore. 121 SWEETS. * Tliough frugal he, yet sumpttums was his board. As if to prove how much he could afford* Crabbe. and whites used separately, a soufflde or shallow pie-dish lined with puff-pastry baked a pale- brown colour. Beat together for three or four minutes the yolks of the eggs, the butter, sugar, almonds, and lemon. Put the mixture in a saucepan ; let it simmer on the fire until as thick as custard. Remove it from the fire, and when cooled a little, pour into the pastry-lined dish. Cover the top with the whites of the eggs beaten to a stiff froth ; place it in the oven long enough to set the froth, but not to brown it Serve warm. * Ye waves of ocean, spare the bark ; Ye tempest of the sky — From, distant realms she comes to bring The sugar for my pie* SOUTHEY. 122 SWEETS. * On a tripod in the midst A fragrant flame rose^ and before us glow* d Fruity blossom^ viand^ amber wine^ and gold * Tennyson. 6oI5en ptt5Mng* Three carrots, one ounce of butter, two ounces of stale sponge-cake, two eggs, half an ounce of chopped citron, half an ounce of stoned raisins, one teaspoonful of powdered sugar, the grated rind of half a lemon

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