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



Empress Pudding

Pastries - Sweet Open Pies

Open pastry case containing successive layers of buttered boiled rice and jam. Baked (Mrs.B). An apple dish of the same name is known in Scotland.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

EMPRESS PUDDING.
1273. INGREDIENTS:½ lb. of rice, 2 oz. of butter, 3 eggs, jam, sufficient milk to soften the rice.
Mode: Boil the rice in the milk until very soft; then add the butter boil it for a few minutes after the latter ingredient is put in, and set it by to cool. Well beat the eggs, stir these in, and line a dish with puff-paste; put over this a layer of rice, then a thin layer of any kind of jam, then another layer of rice, and proceed in this manner until the dish is full; and bake in a moderate oven for ¾ hour. This pudding may be eaten hot or cold; if the latter, it will be much improved by having a boiled custard poured over it.
Time: ¾ hour.
Average cost: 1s.
Sufficient: for 6 or 7 persons.
Seasonable: at any time.




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


  BUILT WITH WHIMBERRY  

matrixstats