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Rochester Pudding
Puddings and Sweet Deserts

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.

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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.

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