NORTHUMBERLAND PUDDINGS

Ingredients

• Make a thick batter of flour and sweetened milk
• 4 ounces of melted butter
• 4 ounces of currants
• 2 ounces of candied lemon
• 2 ounces of candied orange-peel
• a little brandy

Method

1. 1

   When the batter is cold and firm, beat it and add melted butter, currants, candied lemon, orange-peel, and brandy.

2. 2

   Butter tea-cups and bake the puddings in them; when done, turn out and allow to cool.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.

2 ounces of melted butter ; bake in a dish lined with tart paste, or cook in a bain-marie. GOOSEBERRY PUDDING Stew green gooseberries till they become a pulp, pass them through a sieve, and when cold add to them 6 ounces of butter, 4 ounces of sponge biscuit, powdered sugar to taste, 4 well -beaten eggs, and a glass of brandy; bake in a dish with a paste border. JAM PUDDING Mix together equal quantities of creamed butter, sugar, and raspberry jam, with 3 weU- beaten eggs ; nutmeg, cinnamon, and cloves to taste ; bake in a paste-lined dish. 116 COLD DISHES FOR HOT WEATHER MACAROON PUDDING Fill the bottom of a dish with macaroons, soak them in wine, and pour over them a custard made of 6 eggs, a pint and a half of cream, and a little milk ; add to it candied fruits to taste ; bake in a slow oven. NORTHUMBERLAND PUDDINGS Make a thick batter of flour and sweetened milk ; when cold and firm beat it and add to it 4: ounces of melted butter, 4 ounces of cur- rants, 2 ounces each of candied lemon and orange-peel, and a little brandy

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