Lemon Pudding

Ingredients

• lb. bread-crumbs.
• | lb. chopped suet.
• 2 oz. flour.
• 3 oz. castor sugar.
• A pinch of salt.
• 2 oz. rice flour.
• J tea-sp. baking powder.
• Rind and juice of 1 lemon.
• 1 egg.
• A little milk.

Method

1. 1

   Wipe the lemon with a damp cloth, and grate the rind off it on to the top of the sugar.

2. 2

   Work the sugar and lemon rind together with a broad-bladed knife until they are thoroughly blended.

3. 3

   Then mix all the dry ingredients together in a basin, and make a well in the centre.

4. 4

   Add the lemon juice strained, the egg well beaten, and enough milk to make all of a softish consistency.

5. 5

   Pour the mixture into a greased mould or basin, cover with a lid or with greased paper, and steam steadily.

6. 6

   Turn out when ready and serve plain or with custard or lemon sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 648. The excerpt below is the record exactly as published.

Lemon Pudding \ lb. bread-crumbs. | lb. chopped suet. 2 oz. flour. 3 oz. castor sugar. A pinch of salt. 2 oz. rice flour. J tea-sp. baking powder. Rind and juice of 1 lemon. 1 egg. A little milk.

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