Home › The Principles of Cookery › Madeira Pudding

Madeira Pudding

The beauty of this pudding depends on contrasting well the colours of the jams. Make a good butter or suet crust; roll it out thinly, cut into rounds--the size of the tin in which you intend to boil the pudding--several pieces of crust; put at the bottom of the tin a layer of crust, then one of light-coloured jam--say greengage--then another layer of crust, then a red jam, and so on until the tin is filled. Boil the pudding in a cloth for two hours and a half, turn it out very carefully, and before serving sift a little white sugar over it. The tin should have a loose bottom, so that the pudding can slip out easily. It must be well buttered first.