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Speech House Pudding

Puddings and Sweet Deserts

Frothed egg white sponge, steamed, served with jam sauce. (White 1932, etc).

The Speech House in the Forest of Dean was built in 1682 to administer the unique laws of the area and provide a sort of parliament for the Verderers and Free Miners managing the forest, game, and minerals. The building now also acts as a hotel and restaurant and (2014) proudly displays a framed receipt for SHP, but doesn't serve it.

The Speech House
Image: http://www.thespeechhouse.co.uk

Original Receipt from Harts Barn Cookery School


125g unsalted butter
50g caster sugar
4 egg yolks
120g SR flour
1 tbsp of Raspberry jam
4 Egg whites
1 tbsp bicarbonate of Soda dissolved into 2tbsp milk

With a pastry brush coat the bottom and sides of a 2 pint pudding basin with softened butter. Set aside.
In a bowl cream the butter and sugar together until light and fluffy.
Beat in the egg yolks one at a time. Then add the flour. Beat the mixture well.
Add the raspberry jam and fold in carefully until mixed throughout.
Beat up the egg whites, with an electric beater, until they form un-wavering peaks when the beater is lifted out of the bowl.
Quickly stir in the soda and milk mixture and then gently fold in the egg whites.
Spoon the mixture into the pudding basin and cover with a lightly buttered foil lid.
Place bowl in a saucepan and pour in enough water to come halfway up the sides of the bowl. Bring the water to boil, then put a lid on the saucepan and simmer for 2 hours. Add more water if necessary.
Remove the pudding from the water. Rest for a minute or so. Remove the foil lid and invert the pudding onto a plate.
Melt 2 tbsp of raspberry jam in a saucepan and pour over the pudding. Serve with custard.

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