Mrs Tashis’ puddings. Recipe from E. David’s “English Bread and Yeast Cookery”.
- 250 g white bread flour
- 80 g caster sugar
- 15 g yeast
- 6 tablespoons cream (35% fat)
- 3 eggs
- 1 lemon
1. Mix the flour and sugar in a bowl. Make a well in the centre. Crumble the yeast in the well and cream with a little water.
Add the cream, and the eggs. Grate in the lemon peel.
Mix with a spoon to a batter-consistency.
Leave to rise for one hour.
2. Spoon the batter (should be very spongy by now) into buttered tins (muffin) or small bread tins.
Tins should be about half filled. Leave to rise for another hour.
3. The batter should have reached the top of the tins by now.
Bake for 15 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.