Melrose Pudding

Ingredients

• oz. Brown & Polson’s “ Raisley.”
• 3 oz. Castor Sugar.
• A few preserved Cherries or Raisins.
• 2 oz. Butter.
• 2 Eggs.
• 3 oz. Flour.
• 1 oz. Ground Almonds.

Method

1. 1

   Butter a plain mould, dust it with sugar and decorate with a few cherries or raisins.

2. 2

   Beat the butter and sugar to a cream, beat up the eggs and add them.

3. 3

   Stir in the flour, almonds and Raisley, and mix thoroughly.

4. 4

   Pour at once into the prepared mould, cover with a piece of buttered paper and steam for 1.5 hours.

5. 5

   Turn out and serve hot with Jam Sauce.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 5. The excerpt below is the record exactly as published.

Melrose Pudding For 4 to 6 persons. Time 2 hrs. oz. Brown & Polson’s “ Raisley.” 3 oz. Castor Sugar. A few preserved Cherries or Raisins. 2 oz. Butter. 2 Eggs. 3 oz. Flour. 1 oz. Ground Almonds.

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