Harrogate Pudding

Ingredients

• three ounces of fresh butter
• three ounces of pounded and sifted sugar
• three ounces of fine flour
• half an ounce of candied lemon-peel
• the grated rind of half a lemon
• a table-spoonful of thick cream
• three eggs, well beaten
• a table-spoonful of brandy
• half a pint of water
• two table-spoonfuls of sugar

Method

1. 1

   Beat butter to a cream, mix in sugar, flour, lemon-peel, and lemon rind.

2. 2

   Stir in cream, beaten eggs, and brandy.

3. 3

   Pour into buttered cups and bake.

4. 4

   Soak lemon rind in water with sugar, boil, cool, and mix with brandy and lemon juice.

5. 5

   Serve sauce around puddings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 706. The excerpt below is the record exactly as published.

Harrogate Pudding (sometimes called Warwickshire Pudding). — Beat three ounces of fi-esh butter to a cream, work in with it three ounces of pounded and sifted sugar, three ounces of fine flour, half an ounce of candied lemon-peel, finely minced, and the grated rind of half a lemon. Stir those ingredients briskly- together, and add a table-spoonful of thick cream, three eggs, well beaten, and a table- spoonful of brandy. Beat all together for ten minutes, pour the mixture into well-buttered cups, and bake in a good oven. Soak the rind of a lemon in half a pint of water, with two table-spoonfuls of sugar, until the flavour is ex- tracted. Let the water boil, and, when cool, add a table-spoonful of brandy

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