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Serves 4 to 6.
Ingredients
2 Tbsp. plus 1/4 lb. butter, softened
4 egg whites
1/4 c. sugar
1 tsp. baking soda, dissolved in milk
4 egg yolks
1 c. all-purpose flour
3/4 c. raspberry jam
Custard Sauce
Method
Coat a 1-quart pudding basin with 1 tablespoon butter and set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg yolks, 1 at a time.
Add flour, 1/2 cup at a time.
Beat well after each addition.
Beat in 1/4 cup jam. Set it aside.
With mixer, beat egg whites until they form unwavering peaks.
Quickly stir in soda and milk mixture into the batter.
Gently fold in egg whites using a cutting motion, not a stirring motion.
Spoon mixture into basin and cover tightly with lightly buttered sheet of foil.
Place mold in deep pot and add enough boiling water to come up halfway the sides of mold.
Bring water to a boil over high heat, then reduce heat to low.
Simmer for 2 hours.
Replenish water as needed.
Remove pudding.
Let it rest for several minutes.
Tum onto an inverted plate.
Melt remaining jam and pour over pudding.
Serve at once with a bowl of Custard Sauce.
Courtesy of Hilda Hillman Moser, House of Lancaster Cookery Book, 1986