Raspberry Pudding

Ingredients

• 4 oz. butter
• 4 oz. bread-crumbs
• 4 eggs
• 4 dessertspoonfuls raspberry jam

Method

1. 1

   Grease a mould and dust with brown bread-crumbs or ratafia crumbs.

2. 2

   Melt the butter, strain it, and stir in the crumbs.

3. 3

   Beat in the yolks and jam thoroughly.

4. 4

   Fold in the whites beaten stiffly and turn into the mould.

5. 5

   Steam gently for one and a half to two hours.

6. 6

   Turn out, and serve with any good sauce.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 24. The excerpt below is the record exactly as published.

RASPBERRY PUDDING. 4 oz. butter. 4 oz. bread-crumbs. 4 eggs. 4 dessertspoonfuls raspberry jam

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