Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Newcastle Pudding
Puddings and Sweet Deserts
Northumberland

An alternative name for Cabinet Pudding (Eaton 1822, Kitchiner 1845), or, in Williamson 1862 a steamed sponge pudding with almond essence, served with butter and wine sauce.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

NEWCASTLE PUDDING. Butter a half melon mould or quart basin, stick it all round with dried cherries or fine raisins, and fill it up with custard and layers of thin bread and butter. Boil or steam it an hour and a half.





MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats