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Leamington Pudding

Puddings

Batter of flour, butter, sugar, eggs and cream, "It should be baked in three separate oval tins an inch in depth, and placed one upon the other in the dish, the smallest being at the top." Some receipts add jam between the layers (Walsh 1859, etc)


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

Leamington Pudding.
899. Mix of each, two ounces of flour, sugar powdered, and butter melted, with three eggs, leaving out one white, and half a pint of cream. Bake it half an hour, and serve with hot wine sauce. It should be baked in three separate oval tins an inch in depth, and placed one upon the other in the dish, the smallest being at the top. The largest tin should be eight and a quarter inches by five and a quarter, and the others, each rather more than the eighth of an inch smaller than the other.




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