Langton Pudding

Ingredients

• 4 Ozs. Sago
• A Dessert -spoonful Sugar
• Raspberry jam
• Custard

Method

1. 1

   Boil sago in one pint of water till clear; pour into shallow dish to cool; cut into large squares and put jam between each layer.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 22. The excerpt below is the record exactly as published.

Raspberry Jam. Method. Mix flour, suet and baking powder ; warm and add the jam ; add a little milk if necessary ; turn into buttered basin ; boil for two and a half hours. 135 MARMALADE PUDDING. ingredients. 5 Ozs. Bread Crumbs. 2 Tablespoonfuls Marmalade. | Pint Milk. 1 Gz. Butter. 2 Ozs. Castor Sugar. Method. Warm milk and pour on bread crumbs ; add sugar and marmalade ; when cool, add beaten egg and butter (melted) ; turn into well-greased basin ; cover with greased paper ; steam for one hour. Let stand a few minutes ; turn out and serve with sauce. 136 SIR WATKIN WYNNE’S PUDDING. Ingredients. \ Lb. Bread Crumbs. 3 Eggs. 4 Ozs. Suet. 4 Ozs. Marmalade. Lb. Moist Sugar. Method. Mix all well together ; put in buttered mould ; boil six hours. Serve with following sauce : — Ingredients — I large lemon ; 4 ozs. lump sugar ; I pint water. Method — Peel lemon and cut peel into straws ; squeeze and strain juice ; add water and boil all together for one hour ; pour hot over pudding. N.B. — The pudding may be boiled three hours one day, and three hours the next. *37 GGOSEBERRY FOOL. Ingredients. i Quart Gooseberries. 2 ozs. Brown Sugar. 1 Pint Milk. J Pint Cream. Method. Top and tail gooseberries. Stew them in a saucepan with the sugar and a quarter of a pint of water. When soft pass them through a hair sieve. Add the milk to the puree and mix thoroughly. Let it get cold, pour the mixture into a glass dish, whip the cream to a stiff froth, sweeten it and put it over the mixture. Sprinkle a little pink sugar on, or some chopped pistachio nuts, on the top. 138 MACEDOINE OF FRUIT. Ingredients. 1 Quart Lemon Jelly. A Few Grapes (Purple and A Few Glace Cherries. Green). 1 Tangerine Orange. 1 Banana. Method. Melt jelly and pour into wet mould until one inch deep ; add grapes ; stand till firm ; add more jelly ; add cherries ; stand again till firm ; add more jelly ; add tangerine (peeled) in sections ; stand till firm ; add more jelly ; add banana cut into slices ; add rest of jelly. When quite firm turn into glass dish. I39 SWISS PUDDING. Ingredients. 6 Ozs. Bread Crumbs. 3 Ozs. Chopped Suet. 2 Tablespoonfuls Sugar. 1 Lb. Apples. 3 Tablespoonfuls Water. Method, Peel, core and slice apples ; stew in pan with water and sugar ; mix bread crumbs and suet ; butter a pie dish ; line it with crumb mixture ; add a layer of apples and crumb mixture alternately ; finish with crumbs ; bake in quick oven for thirty minutes. 140 HAMILTON PUDDING. Ingredients. 3 Penny Sponge Cakes. i Tablespoonful Sugar, i Square Raspberry jelly. Raspberry Jam. Whipped Cream. fVSeihod. Slice cakes and spread jam between ; cut into small pieces ; fill loosely some small plain moulds ; dissolve jelly with sugar in pint of hot water ; fill up moulds ; stand in cool place until fully set ; turn out in glass dish ; place whipped cream on top of each. QUEEN OF PUDDINGS. Ingredients. i Oz. Butter. 2 Eggs. 1 Oz. Castor Sugar. J Pint Bread Crumbs. 1 Pint Milk. 1 Small Lemon. A Little Raspberry Jam. Butter pie dish in which put bread crumbs ; grate rind of lemon and add ; boil milk and add ; beat yolks of eggs and add ; mix thoroughly ; bake in moderate oven till firm ; squeeze juice of lemon over ; spread a layer of jam ; whip whites of eggs to stiff froth and spread on top j brown lightly in oven. 142 BAKED LEMON PUDDING. Ingredients. 3 Lemons. Eint Water, i Gz. Butter. 6 Ozs. Sugar. 3 Tablespoonfuls Cornflour. 3 Eggs. Method. Grate rinds of lemons and boil with sugar and water; mix cornflour to smooth paste with lemon juice ; add to lemon water, and stir over fire till quite thick ; stand till cool ; beat yolks of eggs ; beat butter ; mix with other ingredients and stir thoroughly ; pour into . greased pie dish and bake slowly for twenty minutes. Beat whites of eggs to stiff froth with two tablespoonfuls of castor sugar ; put in rock>r shape on top of pudding and brown lightly. Serve cold. ♦ LEMON SPONGE. ingredients. 1 Oz. Gelatine. | Lb. Lump Sugar. 2 Lemons. 3 Eggs. 1 Pint Water. Method. Dissolve gelatine in the water ; add rind of one and juice of two lemons ; add sugar, and boil for ten minutes, stirring all the time ; strain, and when nearly cold add the whites of eggs ; whisk till ready ; pile on a glass dish. \ 144 HONEY-BATTER PUDDING. Ingredients. 4 Large Keswick Apples. 4 Ozs. Honey. 3 Ozs. Flour. i 2 Ozs. Currants, i Egg. i Oz. Suet. Gill Milk. Method. Peel, core and chop the apples ; clean the currants and mix with chopped apples ; place half this fruit mixture in greased pie dish ; add half the honey ; add remainder of fruit ; add rest of honey ; beat egg thoroughly and mix with milk and flour into a smooth batter ; add the suet (finely chopped) ; pour over the fruit, and bake in a moderate oven for an hour and fifteen minutes. 145 CUP PUDDING. Ingredients. 6 Ozs. Flour. 6 Ozs. Castor Sugar. 6 Ozs. Butter, 3 Eggs. Flavouring to taste. Method. Beat butter to a cream ; add flour and sugar gradually, beating mixture till quite smooth ; beat eggs (whites and yolks separately) ; add yolks ; add whites ; butter small cups or tins ; rather more than half fill them ; bake in brisk oven for thirty minutes. Serve with custard sauce. 146 ANGEL PUDDING. ingredients. 1 Oz. Gelatine. 2 Eggs. 4 Ozs. Castor Sugar. ij Pint Milk. Settled. Soak the gelatine ; put it in the milk and bring to beat eggs and sugar together and add to milk, stirring well ; a wet mould and stand till cold. This may be served alone or with stewed fruit. thje boil ; pour into 147 HONEYCOMB PUDDING. Ingredients. 3 Eggs. i Teacupful Castor Sugar. J Oz. Gelatine. 3 Teacupfuls Milk. Flavouring to taste. Method. Dissolve gelatine in milk ; beat whites of eggs quite stiff ; beat yolks well and stir in the sugar ; stir yolks of eggs into milk and gelatine ; put in pan on fire till it thickens like custard ; remove from fire and stir in whites of eggs ; add flavouring ; put in a wet mould, and serve cold. 148 CLEAR SAGO SHAPE. Ingredients. 1 Teacupful Small Sago. 1 Large Lemon* 6 Tablespoonfuls Syrup. Water. Method. Soak sago in two teacupfuls of water over night. Put in pan with six teacupfuls boiling water and boil till clear ; add grated rind and juice of lemon, also syrup ; stir and boil till clear, and pour into wet mould. LANGTON Ingredients. 4 Ozs. Sago. A Dessert -spoonful Sugar

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