Alma Pudding (Recipe from 1900)

Alma Pudding >>>

New Zealand Mail, 2 August 1900, Page 27

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe.

Alma Pudding recipe converted to metric measurements:

Ingredients:

• 2 eggs (approx. 120g total weight for average eggs)

• The same weight (120g) of each:

  • Butter

  • Flour

  • Castor sugar

• 1 teaspoon baking powder (~5g)

• 2 oz candied peel (~55g)

• 1 tablespoon milk (~15ml)

Instructions:

1. Preparation: Thickly grease a mould or basin.

2. Cream Butter and Sugar: In a basin, beat the butter and sugar together with a spoon until light and fluffy, like whipped cream.

3. Add Eggs: Break the eggs one at a time into a cup to ensure freshness, then beat them into the butter and sugar mixture.

4. Mix Dry Ingredients: Combine flour and baking powder, then gently fold into the mixture.

5. Add Flavors: Stir in the chopped candied peel and milk.

6. Steam:

   • Pour the mixture into the prepared mould.

   • Cover with buttered paper.

   • Place the mould in a pan with water halfway up the sides of the mould.

   • Steam for 2 hours.

7. Serve: Turn out the pudding and serve with sweet sauce.