Pudding a la Baronne

Ingredients

• half a pound of well-washed, dried, and pickled 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

Method

1. 1

   Mix currants, raisins, breadcrumbs, citron, syrup, and flour.

2. 2

   Add yolks and milk, whisk together, then fold in whipped egg whites.

3. 3

   Fill a greased souffle dish, bake in a bag for an hour and a half at 300° Fahr.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 199. The excerpt below is the record exactly as published.

Pudding a la Baronne. Take half a pound of well-washed, dried, and pickled cur- rants, half a pound of sultana raisins, half a pound of bread- crumbs, an ounce of chopped citron, and four heaped tea- spoonfuls of golden syrup. Mix all well together, then add an ounce of self-raising flour and the well-beaten yolks of two eggs mixed with a pint of milk. Whisk all well together, and finally add the whites of the eggs

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