Thornton Puddings

Ingredients

• Two eggs, their weight in flour.
• the weight of one egg in castor sugar.
• and in butter.
• Strawberry jam 2 tablespoonfuls.
• Carbonate of soda (dis- solved in a little luke- warm milk) 1/2 teaspoonful.

Method

1. 1

   Beat the butter to a cream; beat in the sugar, flour, eggs, and jam; last of all beat in the dissolved carbonate of soda.

2. 2

   Steam for three-quarters of an hour in buttered cups or dariole moulds, which must be only three-quarters full, as the puddings will rise.

3. 3

   Serve with Sabayon or egg and wine sauce.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 48. The excerpt below is the record exactly as published.

Thornton Puddings. Two eggs, their weight in flour, the weight of one egg in castor sugar and in butter. Strawberry jam 2 tablespoonfuls. Carbonate of soda (dis- solved in a little luke- warm milk) J teaspoonful.

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