If you’ve visited Charlecote’s Victorian kitchen you may well have met one of our cooks – Mrs Horton.
Mrs Horton is often busy in the kitchen making all sort of tasty food. She uses traditional recipes, sometimes with her own twist, and fills the kitchens with sumptuous cooking smells! You’ll see her keeping a careful eye on her food cooking on the range, weighing out ingredients and talking to people about her work at Charlecote.
When Mrs Horton has a spare moment or two, towards the end of the working day, she will take the time to write down some of her recipes for us to share with you here. This is the first blog post from Mrs Horton – we hope that you enjoy it!
What a lovely day at Charlecote, crisp, winter sunshine if a little chilly in the wind. Just the day for a warming steamed pudding, here is my recipe for ‘Canary Pudding’ a cheap and filling way to end a meal. This is a great favourite with the servants.
- 3 eggs
- The weight of 3 eggs in caster sugar
- The weight of 3 eggs in butter
- The weight of 3 eggs in self raising flour
- Rind of 1 lemon
- Melt the butter until liquid, but not too hot.
- Stir in the sugar and finely grated lemon peel.
- Gradually add flour and mix well.
- Whisk eggs and add to pudding, beat thoroughly.
- Pour into a well buttered basin and cover with buttered paper and cloth.
- Boil for 2 hours and serve with a custard sauce.