Recipes > Desserts > Puddings > Pancake Pudding

Pancake Pudding


  • 5 or 6 thin cold pancakes
  • 2 or 3 stale sponge cakes
  • some jam
  • 1 pint of milk
  • 2 eggs
  • 2 ounces of Allinson fine wheatmeal
  • vanilla flavouring


Spread the pancakes with jam, roll them up and cut them across into slices. Butter a mould, form a circle of slices round the bottom of the mould against the sides, overlapping each other, and work these circles right up the mould, fill the centre with the sponge cakes broken into pieces. Make a batter of the meal, milk and eggs, adding vanilla to taste; pour this over the rest and steam the pudding for 1 1/2 hours, turn out, and serve.


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Dr. Allinson's Cookery Book (1915).

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