Marlborough Pudding

Ingredients

• 3 sponge cakes
• 2 table-sps. jam
• 3 table-sps. wine fruit syrup
• 2 oz. butter
• 2 oz. sugar
• or 2 eggs
• A few drops vanilla

Method

1. 1

   Spread jam on sponge cakes, cut into pieces, and lay in a greased pie dish.

2. 2

   Pour syrup over and soak.

3. 3

   Cream butter and sugar, add yolks, then flavouring, and beaten whites.

4. 4

   Pour over sponge cakes and bake until set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 665. The excerpt below is the record exactly as published.

2 table-sps. jam. 2 or 3 whites of eggs. 2 table-sps. castor sugar. Cherries and angelica. Line a pie dish with pastry, put in dummies and bake in a moderate oven (see p. 409). While it is cooking make f pint custard (Recipe 794) ; split the sponge cakes, spread them with jam, and soak them in the sherry. When the pastry is cooked, remove the dummies, and place the soaked sponge cakes at the bottom of the dish. Pour the custard over, and soak for a few minutes. Mean- while, whip the whites of the eggs to a stiff froth, and stir in the castor sugar sieved. Pile this meringue on the top of the pudding, decorate prettily with small pieces of cherry and lozenge- shaped pieces of angelica, sprinkle with sugar, and put the pudding in a slow oven until the meringue is crisp and lightly browned. Serve hot or cold. Sufficient for 4 or 5 persons. Probable cost, 1?. 2d. to Is. 4 d. 1837. Indian Pudding 1 tea-sp. ground ginger. 2 eggs. Short crust. 2 sponge cakes. 1 oz. butter. 4 pt. milk. 1 table-sp. sugar. Line a small pie dish with short crust as directed on p. 409. Break the sponge cakes into a basin, boil the milk and pour it over them. Add the sugar, butter, and ginger, and allow all to soak a few minutes. Then stir in the eggs well beaten, and pour the mixture into the prepared dish. Bake in a moderate oven until firm to the touch and lightly browned. Sprinkle with sugar and serve hot with ginger sauce (Recipe 801). Time to bake, 20 to 30 minutes. Sufficient for 4 persons. Probable cost, lOd. 1838. Baked Jam Pudding 6 oz. flour. 3 oz. sugar. 3 oz. suet. 1 tea-sp. baking powder. Grated lemon rind. 1 egg. 1 tea-cupful milk. 2 table-sps. jam. Sieve the flour, sugar, and baking powder into a basin, and add the suet finely chopped and the grated rind of one lemon. Mix together, and make a well in the centre. Add the egg well beaten and mix again, adding the milk by degrees. Grease a pie dish or mould and put the jam at the bottom. Pour the mixture on the top, and bake in a good oven until well risen and firm to the touch. When ready, turn out on a dish and serve hot. Time to cook, about | hour. Sufficient for 3 or 4 persons. Probable cost, 6d. 1839. Baked Lemon 2 oz. butter. 2 oz. sugar. 1 lemon. 2 eggs. Pudding (Pouding au Citron) 2 oz. bread or cake crumbs. £ tea-sp. baking powder. Some scraps of pastry. Line a pie dish with pastry according to direc- tions given on p. 409, or, if a simpler pudding is wanted, this may be omitted. To Make the Mixture. — Grate the rind off the lemon and rub it into the sugar. Cream the butter in a basin and add the lemon sugar to it. Add one egg and half the crumbs and beat well, then the second egg and the remainder of the crumbs. Strain in the lemon juice, add the baking powder free from lumps, and mix again. Put this mixture into the prepared pie dish, put a few leaves or fancy-shaped pieces of pastry on the top, and bake in a moderate oven until nicely browned and thoroughly cooked. Sprinkle with sugar before serving. Notes. — If liked, a little jam may be put at the bottom of the dish before pouring in the mixture. If preferred, the pudding may be made on a flat dish instead of a pie dish. Time to bake, £ to £ hour. Sufficient for 3 or 4 persons. Probable cost, 8 d. 1840, 3 sponge cakes. 2 table-sps. jam. 3 table-sps. wane fruit syrup. Marlborough Pudding 2 oz. butter. 2 oz. sugar, or 2 eggs. A few drops vanilla

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