Damson Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 75 min Total: 75 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Add six eggs, four table spoonfuls of sifted flour, a very little salt, and a small quantity of pounded cinnamon to a pint of cream or milk and whisk them well together.
  2. Rub ripe or bottled damsons through a hair sieve.
  3. Add a sufficient quantity of the fine damson pulp to the mixture to make it in substance a little thicker than batter.
  4. Sweeten the mixture to the palate.
  5. Put the mixture into a buttered bason.
  6. Flour a cloth and tie it over the bason.
  7. Boil it for an hour and a quarter.
  8. When it is to be served up, turn it out of the bason and put melted butter over.
Original Text
Damson Pudding another way. To a pint of cream or milk add six eggs, four table spoonfuls of sifted flour,[225] a very little salt, a small quantity of pounded cinnamon, and whisk them well together. Have ready ripe or bottled damsons, rub them through a hair sieve, add to the mixture a sufficient quantity of the fine pulp to make it in substance a little thicker than batter, sweeten it to the palate, put it into a buttered bason, flour a cloth and tie over, boil it an hour and a quarter, and when it is to be served up turn it out of the bason and put melted butter over. N. B. In the same manner may be done ripe peaches, nectarines, gooseberries, apricots, green gages, or egg plums; or instead of boiling may be baked in a tart pan, sheeted with puff paste.
Notes
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