Llanberries Pudding

Ingredients

• one-quarter of a pound of butter
• one-quarter of a pound of powdered sugar
• one-quarter of a pound of flour
• two eggs
• three tablespoonfuls of orange marmalade
• one teaspoonful of baking powder

Method

1. 1

   Beat butter and sugar to a cream, alternating with flour and marmalade.

2. 2

   Add yolks of eggs and baking powder, mix well.

3. 3

   Whip egg whites and fold in.

4. 4

   Grease a soufflé tin, pour in the mixture, and bake in a moderate oven for one hour.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 66. The excerpt below is the record exactly as published.

LLANBERRIES PUDDING. 149 a hot flat pudding dish, pour around it just before serving a lemon sauce ; to make which see directions on page 167, Bread and Butter Pudding. — Four slices of bread, one-half pint of milk, three eggs, one teaspoonful of lemon-juice, two ounces of currants, two ounces of sugar, two ounces of butter. Remove the crusts from the bread and spread each slice with the butter. Grease with butter the inside of a deep pudding dish and place a slice of bread in the bottom thereof. Sprinkle over this a layer of currants, when a slice of bread should be placed upon top of these, another layer of currants sprinkled over this, and repeating this process arrange all of the bread and currants into the dish. Beat together in a bowl until very light the sugar and eggs, add to these the milk and lemon-juice, and pour this mixture over the preparation in the pudding dish. Let them stand for one hour, in order that the bread may absorb the liquid poured upon it, after which it must be baked in a quick oven twenty minutes, This pudding may be eaten with milk or cream. Notes.— Carrants should always be washed long enough before required for ttse to enable them to become perfectly dry, otherwise they will cause a pudding or whatever they may be used in to be both sticky and heavy. They must be dried by exposure to the sun and air and not in an oven, as artificial heat hardens them. IJlanberrieB Pudding. — One-quarter of a pound of butter, one-quarter of a pound of powdered sugar, one- quarter of a pound of flour, two eggs, three tablespoon fuls of orange marmalade, one teaspoonful of baking powder

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