Lemon Pudding (Baked)

Ingredients

• Pastry
• 6 oz. flour
• 1 tea-spoonful salt
• Cold water
• 1 tea-spoonful baking-powder
• 3 oz. lard or butter
• 2 oz. sugar
• 2 small eggs
• 2 oz. butter
• 1 tea-spoonful baking-powder
• 2 oz. savoy biscuits
• Grated rind and juice of 1 lemon

Method

1. 1

   Make a short pastry of flour, lard, or butter, etc.

2. 2

   Roll out, and line a greased tin or plate with it; decorate the edges with cut leaves of pastry.

3. 3

   Beat butter and sugar to a cream; add eggs (well-beaten), grated lemon-rind, strained juice, the savoy biscuits (crushed), and baking-powder.

4. 4

   Pour this mixture over the pastry, and bake in a quick oven from 30 to 40 minutes.

5. 5

   When baked, sprinkle with fine sugar, and serve.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 28. The excerpt below is the record exactly as published.

\ tea-spoonful baking-powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time with a w^ooden spoon. Sieve flour and baking-powder; stir carefully to butter and sugar. Half fill some well-greased dariole moulds wdth the mixture. Bake in a moderate oven from 15 to 20 minutes. Turn out on a dish, and serve with raspberry sauce. Lemon Pudding (Baked) Pastyy. 6 oz. flour. i tea-spoonful salt. Cold water. \ tea-spoonful baking-powder. 3 oz. lard or butter. Mixture, 2 oz. sugar. Grated rind and juice of i 2 small eggs. lemon. 2 oz. butter. \ tea-spoonful baking-powder. 2 oz. savoy biscuits. Method, — Make a short pastry

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