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Crundle Pudding (or Crundle Pie)

Puddings
Durham

Enriched egg batter, baked or steamed solid. Served with stewed fruit.

Famously served at The Cross Keys Temperance Inn at Cautley near Sedbergh, Cumbria.

Although principally associated with the Westmorland and the North of England, the first known printed receipt is from a Scottish paper...


Original Receipt in 'The Aberdeen Journal' - Friday 17 March 1911

CRUNDLE PUDDING. Required - One cupful of flour, two eggs, one pint of milk, one tablespoonful of castor sugar, one dessertspoonful of butter, and a pinch of salt. Put the flour into basin, boil milk and butter, and pour over it, cover with plate, and let it stand till nearly cold. Then beat with a fork until smooth, add sugar and eggs (well whisked), and bake in a good oven for 60 minutes. Serve hot with cream sauce.




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