Raspberry Pudding

Ingredients

• Quarter of a pound of Butter
• Three Eggs
• Raspberry Jam, about half a pound
• Half a pound of Bread-crumbs
• Quarter of a pound of Sugar

Method

1. 1

   Beat the butter and sugar to a cream, then add the eggs and breadcrumbs.

2. 2

   Butter a shape well, and coat it with brown crumbs.

3. 3

   Put a layer of mixture and a layer of jam alternately, till the shape is full.

4. 4

   Bake one hour in a moderate oven.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 67. The excerpt below is the record exactly as published.

Raspberry Pudding. Ingredients. Quarter of a pound of Butter. Three Eggs. Raspberry Jam, about half a pound. Half a pound of Bread-crumbs. Quarter of a pound of Sugar

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