The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- 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



Chelmsford Pudding

Puddings - Sweet Deserts
Essex

Baked dessert with stewed fruit.


Original Receipt adapted from essextouristguide.com

Chelmsford Pudding

Ingredients: 2 oz. butter, 2 oz. sugar, 1 egg, ¼ 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.






Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats