Marmalade Pudding

Ingredients

• Two oz. lard or butter
• 2 tablespoonfuls brown sugar
• 4 oz. marmalade
• 1 egg
• 1 teacup milk
• 8 oz. flour
• 1 teaspoonful baking-powder

Method

1. 1

   Well mix the butter and sugar, then add the eggs well beaten, the marmalade and milk, then the flour and baking-powder.

2. 2

   Steam for 4 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 85. The excerpt below is the record exactly as published.

Two oz. lard or butter, 2 tablespoonfuls brown sugar, 2 ditto golden syrup, 1 egg, 1 teacupful milk, 1 tea- spoonful ground ginger, 8 oz. flour 1 teaspoon- ful baking-powder. Work the butter and sugar together, then add the egg beaten well, the ginger, syrup and milk, and then the flour and baking-powder. Steam 4 hours. Ginger Pudding — Nine oz. flour, 5 oz. suet, 5 oz. sugar, 1 large tablespoonful grated ginger. Chop the suet finely, add to the flour, sugar and vinegar; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil 3 hours. To be eaten with sweet sauce. Cherry Pudding — One pint flour, 1 cup milk, butter the size of an egg, 2 eggs, 3^ cup sugar, 2 teaspoonfuls baking-powder, a little salt and a pint of cherries which have been stoned. Boil 1 hour. If one has not a regular boiler, the batter may be turned into a 5-pound lard pail, or any tin pail holding about 2 quarts. Cover tightly, Pastry. 179 and place in a large kettle of boiling water, which should also be covered. Never let the pudding stop boiling for a second until it is removed. Orange Pudding — The rind of 1 Seville orange, 6 oz. fresh butter, 6 oz. white sugar, 6 eggs, 1 apple, puff paste. Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten; scrape a raw apple and mix with the rest; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay it over crossbars of paste. It will take half an hour to bake. Lemon Pudding — Two eggs, 2 cupfuls sugar, 4 tablespoonfuls corn-starch, 2 lemons, butter. Beat the yolks of the eggs light, add the sugar; dissolve the corn-starch in a little cold water, stir into it 2 teacupfuls of boiling water; put in the juice of the lemons, with some of the grated peel. Mix all together with a teaspoonful of butter. Bake about 15 minutes. When done spread over the top the beaten whites of the eggs, and brown. Fairy Pudding — Over ^ box gelatine pour 1 cup of cold water and let it soak 1 hour. Let 1 pint of rich milk come to a boil and add to it 3 well-beaten eggs and 3^ cup of sugar; when it thickens, stir in the gelatine and in 2 minutes take from the fire and flavor with almond extract. Line a mould with stale cake, pour in the mixture and set away on ice. Whip 1 pint of cream and pile on the top; serve very cold. Marmalade Pudding — Two oz. lard or but- ter, 2 tablespoonfuls brown sugar, 4 oz. marma- lade, 1 egg, 1 teacup milk, 8 oz. flour

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