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Llanberries Pudding
From Handbook of practical cookery, 1886
Serves 1
Use greased paper around the tin to prevent overflow.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 99. The excerpt below is the record exactly as published.
LLANBERRIES PUDDING. 147 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 the 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. — Currants should always be washed long enough before required for use, 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. Llanberries 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 table-spoonfuls of orange marmalade, one tea-spoonful of baking-powder
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