Steamed Pudding
From Frenlite cookery book, 1950
Serve this plain pudding with flavoured sweet sauce. If liked the above mixture will make eight individual puddings. Steam in dariole moulds for 20 minutes.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 8. The excerpt below is the record exactly as published.
STEAMED PUDDING 4 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Caster Sugar 2 oz. Margarine A little Vanilla or Lemon 1 Egg Essence Pinch of Salt Milk to Mix
Cook this with the app: pantry check, scaling, and the assistant.