British Cookery
Canterbury pudding Kent

1909

  • 7 x 1 penny Sponge Cakes
  • 1/2 [0.28 l] pint milk
  • 1 lb. [454 gm] Marmalade
  • 3 Eggs
  • Custard Sauce

Butter a quart pudding basin and line the bottom of it with split sponge cakes. Put in half of the marmalade, finish lining the basin with sponge cake, and pour in the remainder of the marmalade. Boil the milk, beat up the eggs, and pour the boiling milk over them. Strain this mixture on to the marmalade and cover with the rest of the sponge cake. Twist greased paper over the top of the basin and steam gently for one and a half hours. Turn out the pudding and serve with custard sauce.

Rivers, Mabel I. Puddings : proved & approved. London : Simpkin, Marshall, Hamilton, Kent & Co., 1909. p.36


1877

Line a buttered pie-dish with sponge-cake cut in thin slices ; take a quart [500 gm] of ripe green gages, split and stoned, and a few of the kernels blanched ; add five ounces [142 gm] of white sugar, and make alternate layers of fruit and cake, letting the last one be of fruit. Bake in a brisk oven half an hour.

Jones, Lucy. Puddings & sweets. London : W. H. Allen, 1877. p.29.


Also found in:  Byron (Pot-luck) (1914), Byron (Pudding) (2) (1917), Dairy (1988), Cassell (1880), Hartley (1954)

See: bibliography