London Pudding

Ingredients

• ^ lb. of apricot jam
• 8 sponge finger biscuits
• ^ tablespoonful of flour
• 1 oz. of butter
• ^ pint of milk
• 1 lemon
• 2 yolks of eggs
• 2 whites of eggs

Method

1. 1

   Line a pie dish with puff paste; then spread a thick layer of apricot jam, then a layer of sponge finger biscuits.

2. 2

   Mix together half a tablespoonful of flour and one ounce of butter.

3. 3

   Boil half a pint of milk, and pour it on the flour and butter.

4. 4

   Add sugar to taste, the grated peel of a lemon.

5. 5

   Stir over the fire till as thick as good cream; let it cool a little; then add the beaten yolks of two eggs, and beat all the ingredients well together, and pour it on the cakes.

6. 6

   Beat the whites to a firm froth; lay it on the pudding.

7. 7

   Bake for at least half an hour in a moderate oven.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 35. The excerpt below is the record exactly as published.

ondon Puddi ng- For Four or Six Persons. — ^ lb. of apricot jain ; 8 sponge finger biscuits ; ^ tablespoonful of flour ; 1 oz. of butter ; ^ pint of milk ; 1 lemon ; 2 yolks of eggs ; 2 whites of eggs

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