Patterdale Pudding

Ingredients

• 3 eggs
• same weight of butter
• same weight of sugar
• same weight of flour
• i teaspoonful of baking powder

Method

1. 1

   Beat all together; put into cups about half full, well buttered; bake for 1 hour.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 119. The excerpt below is the record exactly as published.

Patterdale Puddingy. 3 eggs, same weight of butter, sugar, and flour. Mix i teaspoon- ful of baking powder with the flour. Beat all together ; put into cups about half full, well buttered j bake i hour. Paxton Pudding:. 6 oz. Flour, 6 oz. Sugar, 6 oz. Butter, 6 oz. Marmalade (2 tablespoonfuls), ^ Nutmeg grated, 6 oz. Egga (2 or 3), teaspoonful Carbonate of Soda. Beat butter and sugar to cream, add flour gradually, to which carbonate of soda and nutmeg have been added, add marmalade, and TRIED FAVOURITES COOKERY BOOK. 125 lastly the eggs, well beaten. Steam 2 hours. The marmalade may be kept out, and the mould ornamented with dried cherries or raisins. Potato Pudding-. Line pudding dish with light paste. Boil and mash potatoes, then pass through sieve, add 4 eggs, or 4 yolks and 2 whites well beaten, juice of a lemon dropped on sugar and then sugar grated. Beat till mixture is very light, then bake 20 or 30 minutes in quick oven and sprinkle sugar over. ' ■ * Plum Pudding (1). 2 lb. flour, 1| lb. bread crumbs, 2J lb. suet, 3 lb. raisins, 3 Ib. currants, 2 lb. sultanas, 1 lb. mixed peel, IJ lb. sugar, | lb. chopped almonds, 3 pints milk, 10 eggs, 2 carrots (grated), nutmeg, spice and salt to taste. To be boiled G hours. This quantity makes four good- sized puddings. Plum Pudding, without milk or eggs (2). 1 lb. rioiir, i lb. Currants, i lb. Kai.sins, { lb. Suet, i lb. moist Sugar, 1 oz. candied Lemon, i lb. boiled Potatoes (thoroughly mashed), and a little Salt added; j lb. Carrots, boiled sufficiently tender to ' pulp through a colander; a little Nutmeg, or Nutmeg and Winger to taste. The. weight of the carrots and potatoes must be estimated after mashing. Mix all well together over night, commencing with the carrots and sugar. Flour cloth well, and tie pudding loosely, as it will swell. No liquid must be added, or pudding will be spoiled. Boil 4 hours ; let it remain in the cloth a few minutes before turning out. (Much more easily digested than any other plum-pudding.) Plum Pudding (3). } lb. Flour, J lb. Bread Crumbs, i lb. finely chopped Beef Suet, i lb. Sugar, J lb. Eaisins, stoned, 1 teaspoonful of Allspice, same of Cinnamon, and 1 Nutmeg, grated. 3 or 4 Eggs, i lb. chopped Apples, 1 cup Milk. Mix eggs with milk, and add last. Mix well and boil 8 hours. Plum Pudding (4). 2 lb. Eaisins, 1 lb. Currants, 1 lb. Sultanas, 2 lb. Suet, 1 lb. Flour, 1 lb. Bread Crumbs, 1 lb. scraped Carrots, 1 lb. Mi-xed Peel, J lb. Sweet Almonds (blanched and chopped), 8 tablespoonfuls Brown Sugar, 2 do. Vinegar, 7 Eggs, Salt and Spice to taste, 2 teaspoonfuls Carbonate of Soda dissolved in half pint of milk added just before Vinegar at the last. Boil 6 or 7 hours. Makes 4 puddings. Plum Pudding (5). J lb. Eaisins, J lb. Currants, 1 lb. Bread Crumbs, i lb. Minced Suet, 2 tablespoons Flour, 1 oz. each of Lemon, Citron, and Orange Peel, J lb. Brown Sugar, a little Mixed Spice (say 2 teaspoonfuls). Mix all these well together (having previously minced the peel very fine), with 4 eggs well beaten and strained, and sufficient milk to make the whole into a stiff mass. Butter a quart basin and fill quite full, place over tlie top a thin paste made of flour and water, securing it well over the edge, tie up in a wet pudc]ing cloth, and put into boiling water and boil for 10 hours. Any Da.y Plum Pudding, 1 breakfastcup Sweet Milk, 1 do. Treacle, 1 do. each of Eaisins, Currants, and Suet (or 1 teacup Butter). 1 teaspoonful Salt, and do. of Soda, sifted with 3 breakfastcups Flour, 1 teaspoonful each of Cinnamon and Allspice. Mix milk, treacle, sugar, and spice. Add to flour and fruit, and boil 3 hours. A cup of prunes and dates may be substituted for the 12G TRIED FAVOURITES COOKERY BOOK. raisins and currants, or prunes and figs, or dried apples, uieasured after soaking and chopping. Baked Plum Pudding'. It is not generally known that plum puddings are very nice baked instead of boiled. The pudding should be put into a deep buttered basin, and covered with a plate (no cloth required), and allowed to bake in a slow oven for four or five hours, and it should then turn out like a stgaraed pudding. Prince of Wales Pudding. 1 breakfastcupful riour,. 2 tablespoonfuls Butter, 2 tablespoonfuls Sugar,- ^ teaspoonful Carbonate of Soda, \ teaspoonful Cream of Tartar, i tea- spoonful Cinnamon, 2 tablespoonfuls Strawberry Jam, a little Milk. Mix dry ingredients (rubbing butter in flour), stir in jam and milk. Put into buttered dish, and steam for 2 hours. Prune Pudding. i- lb. Prunes, 2 dessertspoonfuls Brown Sugar, a piece of Lemon Bind, 2 oz. Flour, pint Milk, i oz. Butter, and 2 Eggs. Put prunes in pan with a little cold water, lemon rind, and sugar, and cook till soft. Stone, crack a few stones and take kernels to flavour. Mix the flour gradually to milk ; add eggs to batter, and beat well. Add prunes and butter broken in small pieces. Pour into buttered mould and steam. 1| hours. Turn o\it, and pour the syrup which prunes were cooked in, over and around. Stewed Prunes. 1 lb. common Prunes, ^ lb. Sugar, 1 small Lemon. Soak prunes 2 hours in warm water. Bring a breakfastcupful water, lemon juice, and rind of ^ lemon and sugar to the boil. Add prunes, stew gently 1 hour, i^ick out lemon rind and serve. Queen of Puddings. 1 pint of Bread Crumbs, 1 pint of Milk, i large cupful of Sugar, tbe rind of 1 Lemon grated, and the yolks of 2 Eggs. Beat the whole well together, and put into a buttered dish and bake in a slow oven until quite set. Take out of oven, and spread any kind of jam over the top, laot too thickly. Beat the whites of eggs well together and spread lightly oyer the jam, then put back in oven to turn a light , brown. Railway Pudding. Butter a shallow tin. Mix a teacTip of flour, one of sugar, and 2 heaped teaspoonfuls of baking powder

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