Pan Pudding

Ingredients

• a pint of flour
• Add sufficient milk to a pint of flour
• a quarter of a pound of Jordan almonds
• a cupful of chopped raisins
• half a pound of chopped apples
• a cupful of brown sugar

Method

1. 1

   Add sufficient milk to a pint of flour to make a stiff dough; knead and pound it for at least fifteen minutes.

2. 2

   Cut it in quarters, roll each piece in a thin sheet not thicker than letter-paper and the size and shape of an ordinary roasting-pan.

3. 3

   Brush the bottom of the pan with melted suet, put in a sheet of the paste, brush it lightly with melted suet.

4. 4

   Have ready a quarter of a pound of Jordan almonds, blanched, chopped fine, and mixed with a cupful of chopped raisins, half a pound of chopped apples, and a cupful of brown sugar.

5. 5

   Put this mixture on the sheet in the pan, cover with another sheet, brush with suet, then another, and so continue, until all the sheets of paste are used.

6. 6

   Brush the top with melted suet, dust with sugar, and bake in a quick oven for three-quarters of an hour.

7. 7

   Remove very carefully from the pan to a flat dish and send at once to the table.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 21. The excerpt below is the record exactly as published.

PAN PUDDING Add sufficient milk to a pint of flour to make a stiff dough ; knead and pound it for at least fif- teen minutes. Cut it in quarters, roll each piece in a thin sheet not thicker than letter-paper and the size and shape of an ordinary roasting-pan. Brush the bottom of the pan with melted suet, put in a sheet of the paste, brush it lightly with melted suet. Have ready a quarter of a pound of ^6 My Best 250 Recipes Jordan almonds, blanched, chopped fine, and mixed with a cupful of chopped raisins, half a pound of chopped apples, and a cupful of brown sugar

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