Baked Citron Pudding, Cream Sauce
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the pudding mixture according to your recipe.
Pour the mixture into baking pans.
Top and bake
Strew the fruit over the top of the puddings.
Press the fruit slightly under the surface with a spoon.
Bake in a moderate oven at 350°F (175°C) until set.
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
- Suitable fruit
- Provides the flavour and moisture that sits on top of the baked pudding.
- Pudding mixture
- Forms the body of the dessert, setting as it bakes in the oven.
The step that matters
Pressing the fruit slightly under the surface. Fruit left fully on top can dry out or scorch, while pressing it gently under the surface keeps it moist and lets it cook evenly into the set pudding.
“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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