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Dessert

Dumplings and Puddings

Cake slices soaked in water, baked with butter, forming dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Dumplings and Puddings

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Dip the slices of cake in cold water.

  3. Place the dipped cake slices over the water in a baking dish.

  4. Cover with a buttered plate.

Bake

  1. Bake slowly for two hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Slices of cake
Provide the bulk of the dumplings, absorbing water so they soften and steam through.
Butter
Adds richness and a light sheen to the buttered plate that covers the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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