354. Young England Pudding

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Make some paste, No. 319, roll and lay it in a basin; then roll about seven or eight very thin pieces the size of the bason; then get a pound of treacle, or golden syrup, and pour a little on the paste, squeezing a little lemon juice, and chop up the rind of a lemon, and sprinkle a little over; add the other pieces of paste, and then the treacle and lemon until full. Boil in a doth for one hour, and serve with some treacle over.

I think I remember telling you, my dear Eloise, of the pleasant time I passed at Boulogne two summers since, and of our little trip to the Vallée Heureuse, or Happy Valley, near Marquise, a charming village near Boulogne. In the course of our ramble on that pleasant day, we all gathered a lot of blackberries—but such berries as we do not meet with in England; they are a luscious, ripe fruit. These we took home with us to the hotel, and the next day boiled them up with a lot of sugar, and made them into a pudding like the above, using the fruit and syrup instead of treacle. It was very much liked at dinner, which was a table d’ôte, and the colour somewhat resembling Uncle Tom’s face, it was at once christened with that name, and is now known as Uncle Tom’s pudding. A little port wine sauce may be used, and also black currants, boiled to a syrup.

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