Queen's Pudding

Ingredients

• rather thickly with butter
• flour it well
• stick raisins
• slices of candied peel
• or dried fruit
• a pint of milk
• four well-beaten eggs

Method

1. 1

   Butter and flour a mould, layer with raisins and dried fruit, fill with layers of bread and butter, adding sugar and almonds.

2. 2

   Pour milk mixed with eggs over the layers.

3. 3

   Cover and boil or steam for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1415. The excerpt below is the record exactly as published.

four well-beaten eggs. i>eat the mixture for five or six minutes, then add lightly eight ounces of dried flour and two ounces of picked and dried currants. Drop the batter from the end of a spoon upon a baking- sheet spread with butter, in small balls the size of a pigeon's egg, and bake in ;i hot oven. When nearly cold, take the drops oft' the paper. Time to bake, ten to fifteen minutes. Probable cost. Is. 8d. Queen's Pudding. — Butter a plain mould or basin rather thickly with butter, flour it well, and stick raisins, slices of candied peel, or diied fruit over the inside in rows. Fill the basin with layers of bread and butter, and put between each layer sugar flavoured with lemon- rind, blanched and sliced almonds, and candied peel. Pom- over the whole a pint of milk

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