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Somersetshire Puddings


  • 3 eggs
  • their weight in flour, pounded sugar and butter
  • flavouring of grated lemon-rind, bitter almonds, or essence of vanilla


Carefully weigh the various ingredients, by placing on one side of the scales the eggs, and on the other the flour; then the sugar, and then the butter. Warm the butter, and with the hands beat it to a cream; gradually dredge in the flour and pounded sugar, and keep stirring and beating the mixture without ceasing until it is perfectly smooth. Then add the eggs, which should be well whisked, and either of the above flavourings that may be preferred; butter some small cups, rather more than half-fill them, and bake in a brisk oven for about 1/2 hour. Turn them out, dish them on a napkin, and serve custard or wine-sauce with them. A pretty little supper-dish may be made of these puddings cold, by cutting out a portion of the inside with the point of a knife, and putting into the cavity a little whipped cream or delicate preserve, such as apricot, greengage, or very bright marmalade. The paste for these puddings requires a great deal of mixing, as the more it is beaten, the better will the puddings be. When served cold, they are usually called gâteaux ŕ la Madeleine.

Time: 1/2 hour.

Sufficient for 6 or 7 puddings.

Seasonable at any time.


The Book of Household Management (1861).


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