Marlborough Pudding
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb butter
- 1/4 lb powdered lump sugar
- 4 eggs
- puff-paste
- a layer of any kind of jam
Instructions
- Beat the butter to a cream, stir in the powdered sugar, whisk the eggs, and add these to the other ingredients.
- When these are well mixed, line a dish with puff-paste, spread over a layer of any kind of jam that may be preferred, pour in the mixture, and bake the pudding for rather more than 1/2 hour.