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Essex Pudding
Puddings and Sweet Deserts
Historic
Essex

Butter, flour and sugar with whipped egg poured over fruit preserve and baked (Acton 1845, Walsh 1859)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Essex Pudding.
909. Weigh three eggs, an equal weight of butter, flour, and pounded sugar; melt the butter and beat the eggs to a froth, add the flour after the other ingredients are mixed. Put alternately a layer of this batter and one of preserves into a mould until full, then bake it for an hour and a half; turn out, and serve with white wine sauce.



See: Colchester Pudding




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