Sponge Pudding

Ingredients

• 1 breakfastcupful of flour
• 1 small teacupful of sifted sugar
• 1 small teacupful of sweet milk
• 1 teaspoonful of baking powder
• 2 eggs
• 1 tablespoonful of butter
• Some stewed fruit, rather firm

Method

1. 1

   Beat batter with a spoon, add sugar, then eggs and milk.

2. 2

   Gradually mix in flour and baking powder.

3. 3

   Pour over fruit in a pudding dish and bake until firm and brown.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 42. The excerpt below is the record exactly as published.

SPONGE PUDDING. I breakfastcupful of flour. I small teacupful of sifted sugar. I small teacupful of sweet milk. I teaspoonful of ba 2 eggs. I tablespoonful of butter. Some stewed fruit, rather firm so that the sponge will not sink into it. king powder. Beat the batter with a .spoon and add sugar ; switch the eggs in a small bowl and add the milk ; beat in a little flour and a little egg by degrees to the sugar and butter until all used up ; put in the baking powder last, then pour the sponge over the fruit in a good-sized pudding dish, and bake until firm and brown. A, A. STEAMED PUDDING. 1 teacupful of castor sugar. 2 teacupfuls of flour. 2 tablespoonfuls of syrup. 2 teaspoonfuls baking powder. 1 teacupful milk. 2 eggs. Beat butter and sugar to a cream, stir in the eggs one at a time, then add the flour, baking powder, and milk. Butter a mould, put in the syrup at the bottom, and pour over the mix- ture. Steam for 2 hours. Miss Hamilton, Alfred PI. RICE PUDDING (Steamed). I teacupful rice; i-| pint skim milk. Boil for ^ an hour. Add 2 oz. shred suet ; also 2 switched eggs, with | teacupful sugar and grated nutmeg. Steam in buttered basin for I hour, J. C., Edinburgh. SULTANA PUDDING. I teacupful of self-raising flour. I teacupful of breadcrumbs. I teacupful of sugar. I tablespoonful treacle. I teacupful sultana raisins. 3 oz. of butter. A little ginger, cinnamon, and mixed spice. Put all the dry ingredients into a basin and rub in the butter, then the treacle. Beat up the egg, and mix it well with the others, and lastly sufficient milk to moisten. Put the pudding in a covered tin and steam for 3 hours. Mrs D. Pratt. 97 SWEET OMELETTE. 6 eggs. 1 tablespoonful of cream. 2 oz. of fine sugar. 2 dessertspoonfuls clear apricot or strawberry jam. Beat the yolks of the eggs with the cream, sugar and jam; then beat the whites to a stiff froth and mix well before you put the mixture into the pan. Fry about 8 minutes. Slide into a dish, sift sugar over, and serve immediately. Miss Ros,s,- Garnethill Manse, St George’s Rd., Glas. SWISS PUDDING. 1 breakfastcupful of breadcrumbs. 2 ozs. suet. i lb. sugar. I lb. of apples. A little nutmeg. A little water. Peel and slice the apples, and stew with i tablespoonful of sugar and a little water to keep them from burning. Mix in a basin the breadcrumbs, suet, nutmeg, and the remainder of the sugar. Grease a deep pie-dish and put in the bottom half of the mixture from the basin, then the stewed apples and the remainder of the mixture on the top, make it smooth. Bake in a moderate oven for half-an-hour. “ Cynica,” Liverpool. SYRUP PUDDING. I teacupful of flour. i lb. of currants. I breakfastcupful grated bread. i lb. suet. I teacupful butter milk. 1 tablespoonful sugar. 2 lablespoonfuls syrup.. 4 teaspoonful carb. of soda. I teaspoonful cinnamon. Chop .suet, wash and dry currants. Mix these in a basin with all dry ingredients, then mix syrup and milk and stir in. Pour into greased mould and cover with a greased paper. .Steam 2 hours. E. J. WiLKiK, Grangemouth o 98 TAPIOCA CREAM. 1 pint new milk. i table.spoonful sugar. 2 tablespoonfuls tapioca. 2cl. worth of cream. Allow milk and tapioca to cook slowly at the side of the fire for 3 or 4 hours, stirring occasionally to prevent burning. Allow to cool, add sugar and cream, and serve with stewed fruit. Mrs Osler, Edinburgh. TO MAKE SHORT CRUST PASTRY. 6 or 8 ozs. of butter or white dripping (shortening). if for fruit. A pinch of salt Sugar to sweeten More salt Vrf i No sugar. J }■ I lb. of flour. I teaspoon ful of baking powder

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