Gravesend Pudding

Ingredients

• Stale sponge cake
• Stewed fruit
• 1 pint of Bird’s custard

Method

1. 1

   Dip a pudding basin, or mould, into cold water, then line it carefully with sponge cake, about half an inch in thickness.

2. 2

   Then fill the mould with hot stewed fruit nicely sweetened, and juicy (red fruit is most suitable for this pudding).

3. 3

   Cover the fruit with a thick round of cake, and put a plate with a heavy weight upon it over the cake.

4. 4

   Then let it stand until perfectly cold.

5. 5

   Turn out and serve with one pint of Bird’s Custard, or half-pint of whipped cream round it.

6. 6

   It is a summer pudding, and should be made the day before it is required.

7. 7

   Stale bread may be substituted for the cake.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 48. The excerpt below is the record exactly as published.

GRAVESEND PUDDING. INGREDIENTS. Stale sponge cake | Stewed fruit 1 pint of Bird’s custard

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