Pudding a la Baronne

Name: Pudding a la Baronne
Ingredients: half a pound of well-washed, dried, and picked currants; half a pound of sultana raisins; half a pound of breadcrumbs; an ounce of chopped citron; four heaped teaspoonfuls of golden syrup; an ounce of self-raising flour; the well-beaten yolks of two eggs; a pint of milk; the whites of the eggs

From Paper-bag cookery, 1911

Serve with heated golden syrup.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

Pudding a la Baronne. — Take half a pound of well-washed, dried, and picked cur- rants, half a pound of sultana raisins, half a pound of breadcrumbs, an ounce of chopped citron, and four heaped teaspoonfuls of golden syrup. Mix all well together, then add an 8o SOYER’S PAPER-BAG COOKERY ounce of self-raising flour and the well-beaten yolks of two eggs mixed with a pint of milk. Beat all well together, and finally add the whites of the eggs

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