Albert 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: 300 min Total: 300 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. of brown sugar ↝ Sugars, brown [Sweets]
add 6 eggs, one at a time ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 lb. of sultanas chopped small and then well pounded in a mortar ↝ Apricots, raw [Fruits and Fruit Juices]
1/2 lb. flour (add gradually) ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. mixed peel, chopped ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (3)

All to be mixed, poured into a buttered mould and steamed 5 hours.
The mould should be very closely tied to prevent the water getting into it.
Serve with either a whipped sauce or custard sauce with wine or brandy added.

Original Text

Albert Pudding.
½ lb. of butter, ¼ lb. of brown sugar, add 6 eggs, one at a time,
1 lb. of sultanas chopped small and then well pounded in a
mortar, ½ lb. flour (add gradually), ¼ lb. mixed peel, chopped.
All to be mixed, poured into a buttered mould and steamed
5 hours. The mould should be very closely tied to prevent the
water getting into it. Serve with either a whipped sauce or
custard sauce with wine or brandy added.

Notes

—