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. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

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.