Plantagenet 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 (10)
Instructions (5)
  1. Weigh 3 eggs in their shells, take an equal weight of butter, of finely-pounded loaf sugar, and of well-dried flour.
  2. Beat the butter first to a cream, and add the other ingredients by degrees.
  3. Flavour the pudding with bitter almonds, a little pounded cinnamon, lemon peel beaten quite to a paste, and 2 tablespoonfuls of brandy or sherry.
  4. Add sultana raisins if wished.
  5. Bake in a pudding mould and serve it with German Sauce.
Original Text
Plantagenet Pudding. Weigh 3 eggs in their shells, take an equal weight of butter, of finely-pounded loaf sugar, and of well-dried flour. Beat the butter first to a cream, and add the other ingredients by degrees. Flavour the pudding with bitter almonds, a little pounded cinnamon, lemon peel beaten quite to a paste, and 2 tablespoonfuls of brandy or sherry. Add sultana raisins if wished. Bake in a pudding mould and serve it with German Sauce. See Sweet sauces.
Notes
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