St Leonard’s Pudding

Ingredients

• 2 tablespoonfuls of jam
• 2 oz. butter
• 2 oz. flour
• J pint of milk
• 2 oz. of sugar
• 2 yolks
• essence to flavour

Method

1. 1

   Line the edge of a pie-dish with pastry, and spread jam in the bottom.

2. 2

   Make a sauce of butter and flour with milk.

3. 3

   When well boiled, add sugar, essence, and yolks.

4. 4

   Pour this over the jam, and bake for 1 hour, or till the pastry is cooked and the custard set.

5. 5

   Beat the whites of eggs stiffly, add a little sugar, and arrange roughly on top.

6. 6

   Place in the oven till set and lightly browned.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 123. The excerpt below is the record exactly as published.

St Leonard’s Pudding*. Line the edge of a pie-dish with pastry, and spread 2 tablespoon- fuls of jam in the bottoijt. Make a sauce of 2 oz. butter and 2 oz. flour with J pint of milk. When well boiled, add 2 oz. of sugar, essence to flavour, and 2 yolks

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