Recipes > Desserts > Puddings > Marlborough Pudding

Marlborough Pudding


  • 1/2 pound of Allinson fine wheatmeal
  • 6 ounces of butter
  • 4 ounces of sugar
  • 1/2 pound of sultanas
  • 4 ounces of mixed peel
  • 2 eggs
  • a little milk


Beat the butter and sugar to a cream, beat in the eggs one by one until well mixed, sift the flour and lightly stir it into the butter, add a little milk if necessary. Then put in the peel cut in very fine strips and the sultanas. Put into a well-buttered mould, which should be only three-parts full, and steam for 2 hours. Turn out and serve with melted butter sauce.


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Dr. Allinson's Cookery Book (1915).

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