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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”.

      • 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.