Northumberland Puddings

Ingredients

• milk
• flour
• four ounces of melted butter
• the same weight of currants
• two ounces of candied lemon
• two ounces of candied orange peel
• a little brandy if liked

Method

1. 1

   Make a thick batter by boiling and sweetening milk and flour.

2. 2

   Once cooled and firm, mash and mix in melted butter, currants, candied peels, and brandy.

3. 3

   Butter teacups and bake for fifteen minutes.

4. 4

   Serve hot with wine sauce or cold without.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 227. The excerpt below is the record exactly as published.

NorthumTberland Puddings. Make a thick batter by boiling and sweetening milk and flom-. When cold and firm, mash it up, and add to it four ounces of melted butter, the same weight of currants. SWEETS. 431 two ounces of candied lemon and orange-peel, sliced, and a little brandy if liked. Butter teacups, and bake the puddings in them for fifteen minutes. Turn them out on a dish, and pour wine sauce over them if to be eaten hot. If to make a cold ornamental supper dish, omit the wine sauce. 80. Omelette, Sweet. Many things go to make a good omelette, but the first is —the eggs must be absolutely fresh ; then the yolks and whites must be beaten separately. Your pan must be per- fectly clean, and absolutely free from damp ; for this reason some cooks never wash their omelette pans, but clean them thoroughl}^ with bread. Beat up the yolks of your eggs — six make a o-ood-sized omelette — with three ounces of butter in yoiu- pan, which must have been warmed for a minute over the fire before the butter goes in. Mix the whipped Avhites Avith the other ingredients, and pour into the pan, shakinof it all the time. As soon as the under side is nicely browned, sift jaoAvdered sugar over the top, fold it over — remend)er, an omelette nuist never be turned — put it for five minutes in a brisk oven. Serve immediate^, before it has time to sink. (See also p. 189.) 81. Orange Pudding. Take the yolks of six eggs, or as many as you like, beat them well with half a pound of melted butter, grate in the rind of two Seville oranges, beat in half a pound of fine sugar, two dessertspoonfuls of orange-flower water, two of rose-water, a gill of sherry, half a pint of cream, two Naples biscuits, or the crumb of a halfpenny loaf (soaked in the cream), and mix well all together. Make a thin jjuff- 432 TEE THOIiOUGII GOOD COOK. paste, and lay all over the dish and round the rim ; pour in the jDudding and bake it. It will take about as long baking as a custard. 82. Orange Tart. Line a shallow tart dish with a good puff-paste, and upon it pour the following mixture : — Take four Seville oranges, and double their weight of sugar; squeeze all the juice from the pulp, then boil the oranges till tender ; then pound them into a paste, adding the sugar, a tea- spoonful of butter, the juice from the oranges, and a few drops of essence of lemon ; bake till the crust is done, and then cover with custard or cream. 83. Pancakes, Berlin. Stir three tablespoonfuls of yeast, or an ounce and a half of dried yeast, into half a pint of lukewarm milk ; mix this with half a pound of flour

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