BASKET PUDDING

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three ounces of sugar ↝ Sugar, NFS [Sugars and honey]
one egg rubbed to a cream ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tea-cupful of milk ↝ Milk, NFS [Milk, reduced fat]
three-quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two tea-spoonfuls of baking-powder mixed with flour ↝ Baobab powder [Fruits and Fruit Juices]
vanilla ↝ Vanilla extract [Spices and Herbs]
red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
fine crumbs of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
switched cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
green angelica

Instructions (12)

Rub butter and sugar to a cream.
Add one egg rubbed to a cream.
Add a tea-cupful of milk to the beaten eggs.
Add three-quarters of a pound of flour.
Mix two tea-spoonfuls of baking-powder with flour.
Flavour with vanilla.
Bake in small timbale moulds.
Empty the centre by cutting off the top.
Roll the outside in red currant jelly, then in fine crumbs of almonds.
Fill the centre with switched cream.
Garnish with strawberries.
Bring a handle of green angelica across the top.

Original Text

BASKET PUDDING.

Take three ounces of butter, three ounces of sugar, one egg rubbed to a cream, a tea-cupful of milk, three-quarters of a pound of flour, two tea-spoonfuls of baking-powder mixed with flour; add the milk to the beaten eggs, then the flour; flavour with vanilla, and bake in small timbale moulds. Empty the centre by cutting off the top. Roll the outside in red currant jelly, then in fine crumbs of almonds. Fill the centre with switched cream and garnish with strawberries. Bring a handle of green angelica across the top.

Notes

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