Overton Pudding

Ingredients

• Seven ounces of flour
• three ounces of butter
• one half tea-spoonful of baking-powder
• one half gill of cold water
• three table-spoonfuls of preserved strawberries
• three ounces of dry cake crumbs
• one gill of milk
• one tea-spoonful of essence of vanilla
• three ounces of powdered sugar
• one salt-spoonful of salt

Method

1. 1

   Rub cake crumbs through a sieve into a bowl.

2. 2

   Boil milk and pour over crumbs, adding essence of vanilla.

3. 3

   Mix flour with butter, salt, and cold water to form a light paste.

4. 4

   Combine all ingredients and bake in a moderate oven.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 100. The excerpt below is the record exactly as published.

Overton Pudding. — Seven ounces of flour, three ounces of butter, one half tea-spoonful of baking-powder, one half gill of cold water, three table-spoonfuls of preserved straw- berries, three ounces of dry cake crumbs, one gill of milk, one tea-spoonful of essence of vanilla, tliree ounces of pow- dered sugar, one salt-spoonful of salt

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