The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Rochester Pudding

Puddings
Historic
Kent

Sponge pudding, steamed on top of a layer of jam (or Golden Syrup in one version) which forms a sauce. Known only from bills-of-fare from the 1920's and 30's.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Ingredients
1 cup butter
1 cup sugar
2 cups flour
8 tablespoons jam
2 eggs separated

Cream the butter and sugar together, add the egg yolks, beat well then stir in the flour. Butter a basin and put in the jam. Beat the egg whites until stiff. Fold the egg whites into the butter, flour and egg mixture. Pour this mixture into the basin containing the jam and steam for 2 hours.





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats