|
|
 Baked dessert with stewed fruit.  Original Receipt adapted from essextouristguide.comChelmsford Pudding Ingredients: 2 oz. butter, 2 oz. sugar, 1 egg, 1/4 pint milk, 4 oz. self raising flour, pinch of salt, 6 oz. stewed fruit (as available in season), sugar for sprinkling Set oven to 350ºF or Mark 4. In a bowl, beat the butter and sugar to a cream. In another bowl, beat the egg and add the milk to it. Add the flour and milk/egg mixture alternately to the butter/sugar mixture. Beat well. Add salt. Arrange the stewed fruit in a greased 2-pint pie dish and pour the sponge mixture over. Bake for 30-40 minutes. Remove from the oven and sprinkle the top with sugar. Serve hot with custard. Serves 4.  |
|
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: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |