Norwood Pudding
from "The Practical Daily Menu" by Christina Peacock - (1926).
110g (4oz) Flour
85g (3oz) Margarine
85g (3oz) Sugar
50g (2oz) Breadcrumbs
2 Eggs
1 tbsp Strawberry Jam
1 tsp Baking Powder
Milk
Rub margarine into flour and breadcrumbs.
Mix in the sugar, baking powder, jam and well-beaten eggs.
Add a little milk if necessary to produce a thick pourable mixture.
Cover with pleated greaseproof paper and foil and tie tightly..
Place in a saucepan of boiling water and steam for about two hours, topping up the water as necessary.
Turn out and serve hot with custard
Serves: 4
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