Savoy Puddings

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 oz. stale savoy or sponge cake
  • 2 oz. finely chopped mixed peel


Pass the cake through a fine wire sieve. Add the peel, milk, warmed butter, wine and oz. of the sugar. Separate the eggs and add the yolks to the mixture. Beat well and pour the mixture into a buttered pie-dish. Bake in a moderate oven (350° F., Gas 4) until the pudding is set—ab