Rothesay Pudding—Scotch

Ingredients

• six level tablespoons of butter
• a cup of flour
• six tablespoons of bread crumbs
• two of sugar
• a cup of jam
• a teaspoon of cream of tartar
• half a teaspoon of bicarbonate of soda
• a cup of milk
• one beaten egg

Method

1. 1

   Rub butter into flour, add bread crumbs, sugar, jam, and cream of tartar.

2. 2

   Dissolve bicarbonate in milk, add beaten egg, and combine all ingredients.

3. 3

   Pour into a buttered mould sprinkled with sugar and steam for nearly three hours.

4. 4

   Serve with sauce.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 79. The excerpt below is the record exactly as published.

OTHESAY PUDDING— SCOTCH Rub six level tablespoons of butter into a cup of flour ; then add six tablespoons of bread crumbs, two of sugar, a cup of jam and a teaspoon of cream of tartar; dissolve half a teaspoon of bicarbonate of soda in a cup of milk ; add one beaten egg

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