Cookbook:Dr. Kitchener's Pudding
(Redirected from Cookbook:Dr. Kitchener's pudding)
| Dr. Kitchener's Pudding | |
|---|---|
| Category | Dessert recipes |
| Time | 55–60 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts
A delicious pudding dish.
Ingredients
[edit | edit source]- 3 eggs
- ½ cup (120 ml) milk
- 2 oz (57 g / ⅓ cup) moist sugar
- 2 oz (57 g / ⅓ cup) grated nutmeg
- 4 oz (110 g / ¾ cup) flour
- 8 oz (230 g) finely-chopped suet
- 3 oz (85 g / 1¼ cups) breadcrumbs
Procedure
[edit | edit source]- Beat the eggs, strain them through a sieve, then gradually stir them into the milk.
- Mix in the sugar and nutmeg.
- Add the flour, beating the mixture until it becomes a smooth batter.
- Gradually add suet and bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into a pot.
- Transfer batter into a buttered mould. Cook for 50 minutes at 350 °F (177 °C).
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.