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Everton Pudding

Puddings
Historic
Lancashire

Batter of egg, flour, butter, sugar and lemon pieces, baked in cups.


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

Everton Pudding (small)
927. Take three eggs and their weight in sugar, pounded and sifted, the same weight of flour and butter, and half a lemon. Put altogether, excepting the eggs, and beat them twenty minutes. The eggs must also be well beaten, then added to the other ingredients, and the whole well beaten. Bake in cups half an hour in a cool oven.




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