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Gotham Pudding

Puddings and Sweet Deserts

Steamed sponge pudding made using stiff egg whites, candied peel mixed-in. Served sprinkled with sugar (J.Salmon, etc)

The name may come from the village in Nottinghamshire, or may be that of the mythical town known for the folly of its inhabitants, the 'wise men of Gotham', whose name has been transferred to both New York and Newcastle-upon-Tyne.

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Gotham Pudding

4 eggs, separated
6 oz flour
Pinch of salt
2 oz sugar
1 pint milk
4 oz chopped candied or mixed peel
extra sugar for sprinkling

Beat the egg yolks lightly together. Sift the flour and salt into a bowl and stir in the sugar. Make a well in the centre of the flour mixture and add the egg yolks, together with a little milk. Beat until the mixture is completely smooth, then gradually stir in the remainder of the milk. Add the peel. Whisk the egg whites until they stand up in stiff peaks, then fold into the mixture. Turn into a well-buttered 1 1/2-2 pint pudding basin, cover with greaseproof paper and seal with kitchen foil. Place in a saucepan with sufficient boiling water to come half-way up the side of the basin and steam for 1-1 1/2 hours, topping up the water when necessary. Turn out the pudding on to a heated serving dish, sprinkle with the extra sugar and serve with cream or custard. Serves 4-6.

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