Transparent Pudding

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 3 oz. butter or margarine
  • 3 oz. sugar
  • 3

Method

Well butter 6 dariole moulds. Cream together the fat and sugar until lighter in colour and quite soft. Add each egg separately and beat well. One-third fill each mould with this mixture and put a dessertsp. of apricot jam on top; then cover with