Madeira Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
The tin should have a loose bottom and be well buttered.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 882. The excerpt below is the record exactly as published.
Madeira Pudding.— The beauty of this pudding depends on contrasting well the colours of the jams. Make a good butter or suet crust ; roll it out thinly, cut in rounds — the size of the tin in which you intend to boil the pudding— several pieces of crust; put at the bottom of the tin a layer of crust, then one of light-coloured jam — say greengage — then another layer of crust, then a red jam, and so on until the tin is filled. Boil the pudding in a cloth for two hours and a haK, turn it out very carefully, and before serving sift a little white sugar
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