Recipes > Desserts > Puddings > Bermuda Pudding

Bermuda Pudding

Instructions

Weigh two eggs, and allow the same weight in sugar and flour, and the weight of one egg in butter. Beat the butter and sugar to a cream, add the eggs beaten to a froth, and lastly the flour, in which half a teaspoonful of Royal Baking Powder has been mixed. Stir till perfectly smooth; then add a heaping tablespoonful of orange marmalade; pour into a buttered mold; cover with buttered paper, and steam gently for an hour and a half. Serve with wine sauce.

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Source

The Century Cook Book (1901).


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