Newcastle Pudding

Ingredients

• Two eggs
• their weight in butter
• sugar
• flour
• Half a teaspoonful baking-powder
• A little milk

Method

1. 1

   Cream the butter and sugar thoroughly; add one egg and a dessertspoonful of flour; mix well.

2. 2

   Add the second egg with a little flour, then the rest of the flour, mixing well, and use a little milk if necessary.

3. 3

   Add baking powder with the last tablespoonful of flour.

4. 4

   Turn into a buttered bowl, cover with greased paper, and steam for about one hour.

5. 5

   Turn out and pour round jam sauce.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 38. The excerpt below is the record exactly as published.

Half a teaspoonful baking- powder. About half a gill of milk. Ornament a greased bowl with the cleaned sultanas. Cream the butter and sugar well, then add one egg and a little flour, and mix thoroughly. Add the second egg, the rest of the flour, and the baking-powder, and mix well. Put in the milk if necessary ; this will depend on the size of the eggs. The pudding mixture should drop easily from a spoon. Turn it into the prepared bowl, cover with -buttered paper, and steam steadily from one and a half to two hours. Turn out, and pour round a custard sauce. Newcastle Pudding* Two eggs ; their weight in I Half a teaspoonful baking- butter, sugar, and flour. | powder. A little milk

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