Recipes > Desserts > Puddings > Canadian Pudding

Canadian Pudding

Instructions

To use up cold stiff porridge. Mix the porridge with enough hot milk to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a breakfastcupful of the batter, add some jam, stirring it well into the batter, bake 1 hour in a buttered pie-dish.

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Source

Dr. Allinson's Cookery Book (1915).


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