Thatched Pudding

Ingredients

• One ounce of butter
• Sugar
• Two ounces of flour
• Two eggs
• Half a pint of milk
• Red currant jelly
• One lemon

Method

1. 1

   Melt the butter in a stewpan, mix in the flour and a little cold milk very smoothly, and pour the rest of the milk in boiling hot; add the grated rind of the lemon and half the juice, with sugar to taste; stir well together until it boils; take it off the fire, and when cool, stir in the yolks of the eggs; whisk the whites to a stiff froth, and stir them in lightly.

2. 2

   Put the mixture into a buttered pie-dish, with a few slices of red currant jelly on the top, and bake in a hot oven for about twenty minutes.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 35. The excerpt below is the record exactly as published.

THATCHED PUDDINQ Ingredients One ounce of butter. Sugar. Two ounces of flour. Two eggs. Half a pint of milk. Red currant jelly. One lemon

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