Name: Sunderland Pudding
Cuisine: American
Ingredients: 1 cupful of sugar; 1 cupful of cold butter; 1 pint of milk; 2 cupfuls of sifted flour and five eggs; 1 little grated lemon rind and beat the mixture well; 1 little of which may be poured over them

Original Recipe

One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour and five eggs. Make the milk hot; stir in the butter and let it cool before the other ingredients are added to it; then stir in the sugar, flour and eggs, which should be well whisked and omit the whites of two; flavor with a little grated lemon rind and beat the mixture well. Butter some small cups, rather more than half fill them; bake from twenty minutes to half an hour, according to the size of the puddings, and serve with fruit, custard or wine sauce, a little of which may be poured over them. They may be dropped by spoonfuls on buttered tins and baked, if cups are not convenient.

1 cupful of sugar
1 cupful of cold butter
1 pint of milk
2 cupfuls of sifted flour and five eggs
1 little grated lemon rind and beat the mixture well
1 little of which may be poured over them

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1

One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour and five eggs.
2

Make the milk hot; stir in the butter and let it cool before the other ingredients are added to it; then stir in the sugar, flour and eggs, which should be well whisked and omit the whites of two; flavor with a little grated lemon rind and beat the mixture well.
3

Butter some small cups, rather more than half fill them; bake from twenty minutes to half an hour, according to the size of the puddings, and serve with fruit, custard or wine sauce, a little of which may be poured over them.
4

They may be dropped by spoonfuls on buttered tins and baked, if cups are not convenient.

Original Recipe

Ingredients

Instructions