Overton Pudding

Ingredients

• seven ounces of flour
• three ounces of butter
• one-half teaspoonful of baking powder
• one-half gill of cold water
• three tablespoonfuls of preserved strawberries
• three ounces of dry cake crumbs
• one gill of milk
• one teaspoonful of essence of vanilla
• three ounces of powdered sugar
• one saltspoonful of salt

Method

1. 1

   Rub cake crumbs through a sieve into a bowl.

2. 2

   Boil milk and pour over crumbs with vanilla.

3. 3

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

4. 4

   Roll out and cut lozenges.

5. 5

   Line a platter with dough, arrange lozenges, add strawberries, cover with crumbs and sugar.

6. 6

   Bake in a quick oven for twenty-five minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 67. The excerpt below is the record exactly as published.

Overton Pudding. — Seven ounces of flour, three ounces of butter, one-half teaspoonful of baking powder, one-half gill of cold water, three tablespdonsfuls of pre- served strawberries, three ounces of dry cake crumbs, one gill of milk, one teaspoonful of essence of vanilla, three ounces of powdered sugar, one saltspoonful of salt

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