Lady Raglan Pudding
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 158. The excerpt below is the record exactly as published.
Lady Raglan Pudding. Butter the inside of a plain pudding mould. Or- nament the top with citron and candied peel, and line it with dried figs cut in half, the skins being inside. Fill the mould with a raw custard made with seven yolks of eggs and half a pint of good milk or cream. Sweeten and flavour to taste. Cover the mould with buttered paper, and steam till quite firm. Let it stand till cold, and then serve with sauce made of two tablespoonsful of apricot jam
Cook this with the app: pantry check, scaling, and the assistant.