Metropole Pudding

Ingredients

• 1 oz. butter
• 1/2 oz. flour
• 2 small eggs
• 1 oz. sugar
• 2 oz. savoy biscuits or stale sponge cake
• 1/2 pint milk
• Vanilla flavouring
• Some jam
• Rough puff pastry (p. 49)

Method

1. 1

   Line a pie-dish with the pastry, spread over it a layer of jam; over this put a layer of savoy biscuits or slices of stale sponge cake.

2. 2

   Melt butter in a pan; mix in flour, add milk slowly.

3. 3

   Stir till it boils.

4. 4

   Cool; then add sugar and flavouring and yolks of eggs, well beaten.

5. 5

   Pour this custard into the pie-dish, and bake in a moderate oven from 30 to 40 minutes.

6. 6

   Cover with whites, stiffly whipped, and put in the oven to harden, and slightly brown.

As published

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

Metropole Pudding 1 oz. butter. \ oz. flour. 2 small eggs. 2 oz. savoy biscuits or stale I oz. sugar. sponge caike. \ pint milk. Vanilla flavouring. Some jam. Rough pufl" pastry (p. 49). Method, — Line a pie-dish \^ith the pastry, spread over it a layer of jam ; over this put a layer of savoy biscuits or slices of stale sponge cake. Melt butter in a pan ; mix in flour, add milk slowly. Stir till it boils. Cool ; then add sugar and flavouring and yolks of eggs, well beaten. Pour this custard into the pie-dish, and bake in a moderate oven from 30 to 40 minutes. Cover w^ith w^hites, stifliy whipped, and put in the oven to harden, and slightly brown. 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. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time with a w^ooden spoon. Sieve flour and baking-powder; stir carefully to butter and sugar. Half fill some well-greased dariole moulds wdth the mixture. Bake in a moderate oven from 15 to 20 minutes. Turn out on a dish, and serve with raspberry sauce. Lemon Pudding (Baked) Pastyy. 6 oz. flour. i tea-spoonful salt. Cold water. \ tea-spoonful baking-powder. 3 oz. lard or butter. Mixture, 2 oz. sugar

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