Recipes > Desserts > Puddings > Buckingham Pudding

Buckingham Pudding


  • 1/4 pound of ratafias
  • 4 or 5 sponge cakes
  • 3 eggs
  • 3/4 pint of milk
  • sugar to taste
  • vanilla flavouring


Butter a mould, press the ratafias all over it, and lay in the sponge cakes cut in slices; then put in more ratafias and sponge cakes until the mould is almost full. Beat the yolks of the eggs well together and the whites of 2 eggs. Boil the milk and pour it on the eggs, let it cool a little, add sugar and flavouring. Pour into the mould. Cover it with buttered paper and steam for about 1 hour. Turn it out carefully, and serve with jam or sauce round it.


Print recipe/article only


Dr. Allinson's Cookery Book (1915).

comments powered by Disqus