Home › The Waldorf Kitchen › Albemarle Pudding

Albemarle Pudding

Partially warm four ounces of butter, and beat it until it becomes frothy, then mix in four ounces of sugar, and the grated rind of one lemon. Whip separately the whites and the yolks of three eggs, and mix all together, sifting in, a little at a time, three-quarters of a pound of flour, and continue beating the whole until it is quite smooth. Butter a pudding-basin and ornament it with raisins, cover the top with a sheet of buttered paper, and stand it in a saucepan, with boiling water to about three parts its height, and steam for an hour and a half; when thoroughly cooked, turn the pudding out of the mould onto a dish, and serve.