Tuxford Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Mix eggs, flour, and milk to a light batter.
  2. Strain the batter into a well-buttered mould.
  3. Cover the mould with white kitchen paper.
  4. Steam for 10 minutes.
  5. Drop a dessertspoonful of strawberry jam into the centre of the pudding.
  6. Replace the paper top.
  7. Steam the pudding for 1/2 hour longer.
  8. Turn out the pudding.
  9. Send to table at once.
Original Text
Tuxford Pudding. (German Cook at Goodwin's Hotel, 1888.) Mix 3 eggs and a good tablespoonful of flour to a light batter in ½ pt. of milk; then strain the batter into a well-buttered mould; cover it with white kitchen paper and steam for 10 minutes; then drop a dessertspoonful of strawberry jam into the centre, replace the paper top, and steam the pudding ½ hour longer. Turn out, and send to table at once. The strawberry jam should not show (any kind of jam will do). Any kind of sweet sauce may be served round this pudding.
Notes
—