Peach Cottage Pudding

Ingredients

• 1/2 cup sugar
• 3 tablespoons melted butter
• 1 beaten egg
• 1 cup milk
• 2 cups flour
• 1 1/2 teaspoons Royal Baking Powder
• 2 cups sliced peaches

Method

1. 1

   Make a batter with sugar, melted butter, beaten egg, milk, flour, and baking powder.

2. 2

   Stir in sliced peaches, bake in a loaf and serve with hard sauce.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 47. The excerpt below is the record exactly as published.

Peach Cottage Pudding. — Make a batter with Vi cup sugar, 3 tablespoons melted butter, 1 beaten egg, 1 cup milk, 2 cups flour, 1 Vi tea- spoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serve with hard sauce. Fine Peach Pudding. — Fill pudding-dish with whole peeled peaches, pour over 1 pint water, cover, and bake till peaches are tender. Drain off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1 tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over peaches in dish, bake to rich brown and serve with cream. “ Poor Man’s Pudding.” — V^ cup suet, chopped, V<2 cup seeded raisins, V<s cup currants, washed and picked, IVfe cups grated bread, 1 cup flour, 1 teaspoon Royal Baking Powder, Mi cup brown sugar, 1 pint milk. Slix all well together, put into well-greased mold, set in THE ROYAL BAKING POWI saucepan with boiling water to reach Vi up sides of mold ; steam 2 hours ; turn out on dish carefully ; serve with butter and sugar. Plum Pudding (Royal Christmas). — 2 cups raisins, 2 cups currants, 2 cups suet, Vi cup almonds, blanched, 2 cups flour, 2 cups grated bread, Vi cup each citron, orange, and lemon peels, 8 eggs, 1 cup sugar, Vi cup cream, 1 gill each wine and brandy, large pinch salt, 1 table- spoon extract nutmeg, 1 teaspoon Royal Bak- ing Powder. Put in large bowl raisins, seeded, currants, washed and picked, suet, chopped very tine, almonds, cut fine, citron, orange, and lemon peels, chopped, sugar, wine, brandy, and cream; lastly, add flour, sifted with powder ; mix all well together, put in large, well-buttered mold (fig. II) ; set in saucepan mth boiling water to reach ^ up sides of mold, steam thus 5 hours ; turn out on dish carefully ; serve with Royal wine sauce. Plum Pudding, 2. — IVi cups each grated bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee .sugar. Mi cup each citron, milk, and orange marma- lade, 4 eggs, 2 cups flour, 1 teaspoon Royal Baking Powder

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