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Dripping Pudding

Puddings
Historic

Batter of eggs, dripping, sugar, cream, flour and dried fruit, baked in cups.


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

374. Dripping Pudding.- Three eggs and their weight in dripping, two tablespoonfuls of sifted sugar; beat them up until a cream, add a few currants, and the flour gradually, until it forms a stiff paste; bake in cups previously buttered.




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