Stanley Pudding

Ingredients

• half a pint of milk
• a tablespoonful of flour
• a couple of eggs
• an ounce of butter
• a layer of raspberry jam

Method

1. 1

   Take half a pint of milk and mix a little of it with a tablespoonful of flour.

2. 2

   Heat the rest of the milk, and pour it on the flour, stirring well.

3. 3

   Beat a couple of eggs, and with an ounce of butter add to the flour, stirring and beating well.

4. 4

   Pour all into a buttered pie-dish, and bake for half an hour.

5. 5

   Spread on the top a layer of raspberry jam, and the white of an egg whipped and sweetened.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.

Stanley Pudding. Take half a pint of milk and mix a little of it with a tablespoonful of flour. Heat the rest of the milk, and pour it on the flour, stirring well. Beat a couple of eggs, and with an ounce of butter add to the flour, stirring and beating well. Pour all into a buttered pie-dish, and bake for half an hour. Spread on the top a layer of raspberry jam

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