Railway Pudding

Ingredients

• Two eggs
• 4 oz. flour
• 4 oz. sugar
• 2 oz. butter
• 1 teaspoonful baking powder
• 1 gill of milk

Method

1. 1

   Put sugar and flour into a basin.

2. 2

   Rub in 1 oz. of butter; melt 1 oz. and pour it in the pan the pudding is to be baked in.

3. 3

   Mix into flour the powder, eggs, and 1 gill of milk.

4. 4

   Mix well, pour in tin, and bake.

5. 5

   Serve with any kind of jam spread over it.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 62. The excerpt below is the record exactly as published.

Railway Pudding. Two eggs, 4 oz. flour, 4 oz. sugar, 2 oz. butter, 1 teaspoon- ful baking powder. Put sugar and flour into a basin. Rub in 1 oz. of butter ; melt 1 oz. and pour it in the pan the pudding is to be baked in. Mix into flour the powder, eggs, and \ gill of milk. Mix well, pour in tin, and bake. Serve with any kind of jam spread over it. Rice Creams a la Me'tropole. Two oz. of best Carolina rice, J pint double cream, 1 oz. castor sugar, 1 teaspoonful essence of vanilla. Boil the rice in \ pint of milk till tender. The grains must be thoroughly separate. Strain off and put to cool. Whip the cream to a stiff froth ; add to it the sugar and vanilla ; mix in the rice. Fill little china cases with the mixture, heaping it up, and serve cold, with pink sugar and finely-chopped pistachios, or crystallised violets sprinkled over. Luncheon Pudding 1 . One quart milk, 4 oz. Florador, 2 oz. sugar, 2 oz. butter, 2 eggs, 2 tablespoonfuls marmalade, remains of any pastry uncooked. Put an edge of pastry round a pie-dish. Boil the Florador in the milk for five minutes; then mix in the sugar, butter, eggs beaten up, and the marmalade. Pour into the pie-dish, and bake half an hour. Apricot Egga. Take a tin of apricots &t\& «fe\rcRata, i\*fc fruit from the syrup. Cut a sponge cake mto «a\*X\. rovrnta^ ^\& S^koblV^ MISS CAMEliON'S COOKERY BOOK. 157 a glass dish. Pour the syrup aver this. Take the half apricots and place one on each round of cake. Arrange some Devonshire cream neatly round each apricot on the sponge cake, so that the dish looks like poached eggs. Grate a little nutmeg over each to represent pepper. German Sauce for Puddings. Two yolks of eggs, 1 wineglassful of sherry, 1 dessert- spoonful of sugar. Whisk over the fire to a froth. Yeatman Pudding. Three oz. butter, 4 oz. of fine flour (Hungarian), 3 eggs, 3 oz. of sugar, 1 teaspoonful of essence of vanilla, 1 dessert- spoonful of baking powder. Cream the butter with the sugar, separate the yolks from the whites of the eggs, and beat both well. Add them to the butter with the flour, flavouring, and powder. Pour it into a buttered mould, and bake for half-an- hour in a hot oven. Serve with German sauce poured round. Caramel Pudding, Three oz. of sponge-cake crumbs, 2 oz. of bread crumbs, 3 oz. of castor sugar, 1 oz. loaf sugar, £ pint of milk, 3 eggs, teaspoonful of lemon juice. Put the crumbs into a basin with the castor sugar, put the loaf sugar into a small iron saucepan and burn it, pour the milk on it, and stir till it i& quite brown; beat up the eggsi, add to the milk, and strain this on to the crumbs; add the lemon juice, and pour the mixture into a buttered mould, and steam for one hour. Turn out and serve with sweet sauce. Little Caramel Puddings. Put into a saucepan 2 oz. of castor sugar and the juice of a lemon. Pat on the fire till the sugar is a dse^ ^j&itaKi ^ssko. a 158 MISS CAMERON'S COOKERY BOOK. then line some small plain moulds with this. Make a custard with 3 eggs, 2oz. sugar, half a pint of milk, and a few drops of essence of vanilla; >pour into the moulds. Steam till firm; turn out, and serve either hot or cold. Bread Fritters. Two oz. bread crumbs, 1 oz. flour, \ pint milk, 1 teaspoon- ful baking powd

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