Sponge Pudding

Ingredients

• i teacupful Flour
• 5 tc(0ffjful Sugar
• i teaspoonful Baking Powder
• i tablespoonful Lard or Beef Dripping
• i Egg
• A little Milk

Method

1. 1

   Mix the flour and baking powder together, rub in the lard (with the hand), add the sugar and the egg well beaten with the milk.

2. 2

   Butter a pudding basin, put a little red jam in the bottom, put in the mixture, leaving enough room for the pudding to rise.

3. 3

   Steam for 1 hour.

4. 4

   Serve with jam.

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 54. The excerpt below is the record exactly as published.

i teacupful Flour. 3 teacupful Sugar, i teacupful Milk. ioz. Butter. i Egg- i teaspoonful Baking Powder. Rub the butter well into the flour, add the sugar, then mix with the egg and milk and stir in the baking powder. Bake in a buttered tin for I hour, or steam in a basin. Turn out and pour hot jam over. Mrs. Heynes. Riee Cheese-Cakes. jib. ground Rice, jib. loaf Sugar. Rb. Butter. 2 Eggs. Rind of i Lemon. Juice of 3 Lemon. Beat butter to a cream, then add the sugar, rice, eggs, and lemon. Mix well. Line tins with paste, and put in a teaspoonful of mixture. Mrs. Fairbank. Russian Pudding*. Put ioz. butter into a ste'wpan; when warm stir into it one spoonful of flour. Whisk it well, add gradu- ally -|pt. of good milk boiling hot, in which must be dissolved sugar and flavouring. When well mixed, let it boil again until it is a nice batter. Let it stand 134 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. till cold, then add the yolks of 2 eggs. Beat it well together; whip the whites to a strong fioth, stn them lightly into the pudding. Butter the mould well, and grate it all over with bread raspings. Cover it with paper and steam it three-quarters of an hour. Mrs. Tunnard. Rothesay Pudding1. {lb. Flour. {lb. Breadcrumbs. {lb. Suet, i Egg. i teacupful Jam. i teacupful Milk, i dessertspoonful Sugar. { teaspoonful Soda. { teaspoon ful Vinegar. Mix well together, dissolving soda in vinegar (which add last). Steam two and a naif hours. Miss M. Harben. Sago Rice. Three tablespoonfuls of ground rice, 2ozs. sago, boil in ipt. milk. Mix into it three eggs; sugar to taste. Steam three hours. Mrs. Wood. School Pudding. {lb. Flour. 3 or 40ZS. Suet. 40ZS. Raisins, or more. 20ZS. Sugar. 1 Egg (or omit it). {pt. Milk. 1 teaspoonful Baking Powder (to be put in the Flour dry). Very little Nutmeg. A pinch of Salt. Mix all together, adding the milk last. It can either be baked or boiled. Boil quite 2 hours or more. Sweet white sauce to be served with it. Mrs. Smart. '35 IN AID OF THE FUND FOR THE REMOVAL OF Sponge Pudding*. i teacurAjl Flour. 5 tc(0ffjful Sugar, i teaspoonful Baking Powder, i tablespoonful Lard or Beef Dripping, i Egg. A little Milk

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