Manchester Pudding

Ingredients

• 1/2 lb. butter
• 1/2 lb. sugar
• 6 oz. flour
• 3 eggs
• 1 tea-spoonful baking-powder
• Grated rind of 1 lemon
• 2 preserved peaches or apricots

Method

1. 1

   Beat butter and sugar to a cream; beat up eggs, add slowly, beating all the time.

2. 2

   Sieve flour and baking-powder; add carefully to butter and sugar, with lemon-rind and fruit cut into small pieces.

3. 3

   Pour into a well-buttered mould, or into small dariole moulds.

4. 4

   Steam in a pan of boiling-water, or bake in a moderate oven about 45 minutes.

5. 5

   When cooked, turn out, and pour over a coloured syrup.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 28. The excerpt below is the record exactly as published.

Manchester Pudding \ lb. butter. \ lb. sugar. 6 oz. flour. 2 preserved peaches or apricots. 3 eggs. Grated rind of i lemon. I tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time. Sieve flour and baking- powder; add carefully to butter and sugar, with lemon-rind and fruit cut into small pieces. Pour into a well-buttered mould, or into small dariole moulds. Steam in a pan of 62 HOUSEHOLD COOKERY boiling-water, or bake in a moderate oven about 45 minutes. (If small tins are used, less time will be required for baking.) When cooked, turn out, and pour over a coloured syrup. Note. — If this pudding is steamed, it must be covered with a double fold of greased paper. Castle Puddings 4 oz. butter. 6 oz. flour. 2 large eggs. 4 oz. sugar. \ tea-spoonful baking-powder

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