Mrs. Dalgairns’s Scots Pudding

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About


  • Eggs, loaf sugar, 4 butter, lemon, puff paste


Take eight well-beaten yolks and three whites of eggs, half a pound of pounded loaf sugar, a quarter-pound of melted butter, the grated peel and juice of a lemon. Mix all together and bake it in a dish lined with puff paste. Turn it out to serve and strew over the top grated loaf sugar.