Alderman’s Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

puff-paste (see Paste and Pastry)
a pot of jam ↝ Jam [Jams, syrups, toppings]
the weight of 2 eggs in sugar ↝ Sugar, NFS [Sugars and honey]
the same in butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the eggs (well beaten) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tablespoonful of rice flour
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (4)

Put puff-paste (see Paste and Pastry) to line the dish, and in that the contents of a pot of jam.
Work the butter to a cream, then add the sugar, the eggs (well beaten), a tablespoonful of rice flour, the juice of a lemon and a little cinnamon.
All these ingredients must be well mixed.
Place them over the layer of jam in the dish and bake 1 hour in a moderate oven.

Original Text

Alderman’s Pudding.
Put puff-paste (see Paste and Pastry) to line the dish, and in
that the contents of a pot of jam.
Now take the weight of 2 eggs in sugar; the same in butter.
Work the butter to a cream, then add the sugar, the eggs
(well beaten), a tablespoonful of rice flour, the juice of a lemon
and a little cinnamon. All these ingredients must be well mixed.
Place them over the layer of jam in the dish and bake 1 hour
in a moderate oven.

Notes

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