Railway Pudding

From the Liverpool School of Cookery Recipe Book (1911), apparently produced after ‘constant requests’ for a book of recipes used at the School. The book was described as being “most valuable to young housekeepers, containing recipes most needed under all conditions and circumstances of everyday life”.

Photo by Isabelle @ Crumb

• 1 teacupful of flour
• 1 oz. of butter
• ¾ teacupful of sugar
• ½ teacupful milk
• 1 egg
• 1 ½ teaspoonfuls baking powder
• pinch of salt.

Preparation and Cooking – Put flour, sugar and salt into a bowl, beat up the egg, add it to the flour stirring all the time, mix with sufficient milk to make a batter, add 1 oz. (melted) butter stirring in baking powder, pour into a well greased tin, bake for 20 minutes in a sharp oven , when done, cut in two and spread a little jam between, cut in strips and sift sugar over. Cost 5d.