MARLBOROUGH PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. of powdered lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
puff-paste
a layer of any kind of jam ↝ Jam [Jams, syrups, toppings]

Instructions (2)

Beat the butter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients.
When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than 1/2 hour.

Original Text

MARLBOROUGH PUDDING.

1304. INGREDIENTS.—1/4 lb. of butter, 1/4 lb. of powdered lump sugar, 4 eggs, puff-paste, a layer of any kind of jam.

Mode.—Beat the butter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients. When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than 1/2 hour.

Time.—Rather more than 1/2 hour. Average cost, 1s.

Sufficient for 5 or 6 persons. Seasonable at any time.

Notes

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