Madeira Pudding

Ingredients

• I 1 oz. butter
• 1 teacupful castor sugar
• \ teacupful milk
• 1 egg
• 1 teacupful flour
• 2 teaspoonsful baking powder

Method

1. 1

   Cream butter.

2. 2

   Add sugar, flour and baking powder.

3. 3

   Separate yolk from white.

4. 4

   Add yolk and milk, then the beaten white.

5. 5

   Bake in a tin in a quick oven for twenty-five minutes.

As published

This recipe was extracted from Berridge House recipe book (1910), page 43. The excerpt below is the record exactly as published.

1 oz. butter, i pint stock, 1 stick of celery or \ tea- spoonful celery seeds, 2 cloves, | teaspoonful salt. i oz. suet, i teaspoonful chopped parsley, pepper and salt. Forcemeat Method. — Cut the meat into thin slices. Spread the forcemeat on them. Roll and tie up. Make a gravy as follows : Put the butter into a stewpan. Fry the onion. Then brown slightly the pieces of meat. Remove them. Add the flour, then the stock, gradually. Boil. Then put in the olives, and simmer very gently one hour and a half. Potato Surprises 2 oz. minced meat, a little white sauce, a little lemon rind, dried herbs, seasoning of pepper, salt, Form this mixture into balls. Method. — Put i lb. potatoes (cold boiled) into a basin, mashed. Add \ oz. dissolved butter, enough egg to bind or two tablespoonsful of milk. Cover the little balls of meat with this mixture SUPPLEMENTARY RECIPES 129 without a crack. Fry in hot fat. Garnish with parsley. German Potatoes 8 potatoes, 4 sausages or any minced meat. Method. — Cut off the tops of each potato. Scoop out some of the inside. Cut each sausage in half, skin it, and fill the potato with it. Put on the top. Put on a greased tin and bake about half an hour. Vegetable Marrow Goose Peel the marrow. Cut off end and scoop out inside. Parboil two onions (with a little carbonate of soda to take off strong flavour). Four sage leaves. Two or three tablespoonsful of bread- crumbs. Pinch of ground ginger to make it more digestible. Method. — Mince the onion. Add to crumbs and sage, then pepper, salt and ginger. Stuff the marrow with this. Put on the top ; bind up with tape. Put into pan of hot water or stock. Simmer half an hour. Then put into flat greased dripping pan. Sprinkle over with crumbs. Put bits of dripping on top, and bake twenty minutes or half an hour. If you have no pan large enough to simmer the marrow in, then put into a piedish with water and stand in oven. To egg before crumbing is an improvement, but not necessary. Serve with some gravy made by putting flour into the baking tin. Pour stock in and boil up. K COOKERY RECIPES i 30 SWEETS AND CAKES Sago and Rhubarb Mould 1 lb. rhubarb, \ lb. sugar, 3 02. line sago, strip of lemon rind, A little colouring, if the rhubarb is green Method. — Wash the sago ; put in a saucepan with sliced rhubarb, sugar and rind. Boil half an hour, taking great care it does not burn. Remove the peel ; put in the sugar and colouring. Turn into a wet mould. When cold, turn out with Custard Sauce 1 egg, 1 teaspoonful cornflour, I dessertspoonful sugar, \ pint milk. Mix cornflour and milk. Add beaten egg. Pour all into a jug, which stand in a saucepan of water, and allow the water to come to boiling point. Continue stirring the custard till it coats the back of the spoon. Pour out at once, and stir occasionally till it is cool. Madeira Pudding I I oz. butter, 1 teacupful castor sugar, \ teacupful milk, 1 egg, 1 teacupful flour, 2 teaspoonsful baking powder

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