Steamed Pudding

Ingredients

• Two ounces of butter
• Sugar
• Two ounces of flour
• Four eggs
• One pint of milk

Method

1. 1

   Melt the butter in a stewpan, stir in the flour, add the milk gradually, and stir over the fire till it thickens; then take it off, and when it is a little cool, add the yolks of the eggs one at a time; then beat the whites to a stiff froth and add them, with a little sugar, and any flavouring liked.

2. 2

   Put it into a buttered mould, and steam for one hour; turn out, and serve with wine or fruit sauce.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 34. The excerpt below is the record exactly as published.

Two ounces of butter. Put the milk into a saucepan, set it on the fire ; when it boils, add the semolina, and' stir till thick ; then take it off, and stir into it the eggs lightly beaten, the butter, cream, and sugar to taste; add a few drops of vanilla or lemon essence if liked. Put two ounces of loaf sugar into a copper or tin saucepan, with enough water to cover it, and boil till it is a rich brown colour, ^hen pour it into the tin or mould ; when it is quite cold, put in the mixture, and steam for an hour and a half. SIR WATKIN'S PUDDINQ Ingredients A quarter of a pound of butter. One ounce of candied peel. A quarter of a pound of castor A quarter of a pound of flour. sugar. Three eggs. Three ounces of raisins. Beat the butter and sugar to a cream, work in the eggs and flour by degrees, add the fruit, mix it, and put it into a well-buttered mould ; boil it gently for three hours. PXJDDINGS AND COLD SWEETS 95 FOR THE SAUCE Dissolve a couple of lumps of sugar in a little water in a saucepan, add two tablespoonfuls of marmalade, make it hot, and pour round the pudding. SPANISH PUDDING Ingredients Four oranges. One tablespoonful of well=dried Half a pound of castor sugar. flour. The yolks of six fresh eggs. Dissolve the sugar in the yolks of the eggs, add the juice of the oranges, and stir in the flour. Put it in a well-buttered mould, and bake it in a moderate oven for rather more than half an hour. SPONQE PUDDINQ Ingredients Four sponge cakes. Candied peel. Wine. Three eggs. Sugar. A gill of cream. Soak the cakes in wine and sugar. Butter a small basin, decorate it with the peel cut in thin slices, and lay the cakes in it. Beat the eggs, yolks and whites separately, add a quarter of a pint of cream or milk, and pour it on to the cakes. Steam for one hour, and serve with thin wine sauce. STEAMED PUDDINQ Ingredients Two ounces of ibutter. Sugar. Two ounces of flour. Ginger syrup, wine, or fruit Four eggs. sauce. One pint of milk

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