Sponge Pudding

Ingredients

• Well beat together the yolks of two eggs
• and a quarter of a pound of butter
• a quarter of a pound of flour
• a quarter of a pound of castor sugar

Method

1. 1

   Beat until all becomes of the same consistency.

2. 2

   Butter some small cups and bake in a moderate oven for about twenty minutes.

3. 3

   Turn them out and garnish with glace cherries and angelica cut in thin pieces.

4. 4

   Serve with white or wine sauce.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 49. The excerpt below is the record exactly as published.

a quarter of a pound of suet, and add two tablespoonsful of flour, a pinch -of salt, some currants, and a little spice ; beat an egg up in a little milk, add gradually to the other in- gredients ; roll into balls and place in boiling water, and boil for about twenty minutes. Stir during the boiling as they are apt to stick. 327. Cocoanut Marmalade Cocoanut marmalade makes a nice sweet for either the dinner or supper table, and is very simple to make. Make a syrup of one pint of water and half a pound of loaf sugar. Grate a cocoanut, and put it in the syrup. Let it boil until quite transparent, then add the yolks of three eggs well beaten. Then let it simmer for a few minutes, and it is then ready for use. Serve in custard glasses. 328. Sponge Pudding This pudding can be eaten either cold or hot. Well beat together the yolks of two eggs and a quarter of a pound of butter until they have become a cream ; then add a quarter of a pound 158 PLAIN COOKING of flour, a quarter of a pound of castor sugar

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