Marlborough Pudding

Ingredients

• 3 penny spongecakes
• 2 tablespoonfuls jam
• 2 oz. butter
• 2 oz. sugar
• 2 eggs
• I tablespoonful water
• Flavouring

Method

1. 1

   Cut 2 of the sponge cakes lengthways through the middle, lay in a pie-dish cut side up.

2. 2

   Melt the jam and water in a pan and spread over the cakes, lay the other cake on top and spread over the rest of the jam.

3. 3

   Beat butter and sugar to a cream, add yolks and beat well into them a few drops flavouring essence, then beat whites stiffly and mix gently into the mixture, lay over sponge cakes carefully.

4. 4

   Bake in a steady oven until set and brown on top.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 37. The excerpt below is the record exactly as published.

MARLBOROUGH PUDDING. 3 penny spongecakes. 2 tablespoonfuls jam. 2 oz. butter. 2 oz. sugar. 2 eggs. I tablespoonful water. Flavouring

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