Steamed Cup Puddings

Ingredients

• 2 oz. margarine
• 8 oz. Cakeoma
• 2 eggs
• 1-2 tablespoons milk
• 4-5 tablespoons jam
• Sugar

Method

1. 1

   Rub the margarine into the sieved Cakeoma.

2. 2

   Mix with the beaten eggs and milk to a soft dropping consistency, and beat well.

3. 3

   Fill individual cups or moulds with alternate spoonfuls of the mixture and the jam, and steam for about ½ hour.

4. 4

   Turn out, dust with sugar, and serve with a sauce.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 12. The excerpt below is the record exactly as published.

Steamed Cup Puddings essence dissolved in it; the mixture should be of a soft dropping con- sistency. Beat well, and steam for about 2 hours. Serve with a sauce. Alternatively, this pudding may be baked in a moderate oven (375° F.) for about 40-50 minutes. STEAMED CUP PUDDINGS 2 oz. margarine 8 oz. Cakeoma 2 eggs 1-2 tablespoons milk 4-5 tablespoons jam Sugar

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