Mrs. Howitt’s Pudding
From Modern cookery, in all its branches, 1884
Serves 1
Avoid fierce heat to prevent spoiling.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 378. The excerpt below is the record exactly as published.
MRS. HOWITT’s TUDDING. (Author's Receipt.) Butter lightly, on both sides, some evenly cut slices of roll, or of light bread freed from crust, and spread the tops thickly but uni- formly with good orange-marmalade. Prepare as much only in this way as will cover the surface of the pudding without the edges of the bread overlaying each other, as this would make it sink to the bottom of the dish. Add the same custard as for the mincemeat- pudding, but flavour it with French brandy only. Let it stand for an hour
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