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Chelmsford Pudding
Puddings and 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.






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