 |
| The Foods of England | Cookbooks | Diary | Index | Magic Menu | |
    Random Page Cookbooks Diary Index Magic Menu Really English? Timeline English Service - Lost Foods - Accompaniments - Biscuits - Breads - Cakes - 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 - Sausages - Scones - Soups - Sweets and Toffee |
Huntingdon Pudding Suet sponge with gooseberries mixed-in, steamed. Well known from local reports, but only noted in print since Henry Smith's Classical recipes of the world of 1954  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk4 cups plain flour 3/4 cup caster sugar 1/2 cup suet 1 pint gooseberries 1 egg pinch baking powder 1/4 pint milk Mix the flour and shredded suet together. Add sugar, baking powder and gooseberries. Stir well. Beat up the egg in milk, and add to the mixture gradually. Steam in a greased basin for 3 hours. . |
|
Sitemap - This page updated 20/02/2013 - Copyright © 2013 | ||