|
|
 Butter, flour and sugar with whipped egg poured over fruit preserve and baked (Acton 1845, Walsh 1859)  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Essex Pudding. 909. Weigh three eggs, an equal weight of butter, flour, and pounded sugar; melt the butter and beat the eggs to a froth, add the flour after the other ingredients are mixed. Put alternately a layer of this batter and one of preserves into a mould until full, then bake it for an hour and a half; turn out, and serve with white wine sauce. See: Colchester Pudding  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |