Messina Pudding recipe from the research kitchens of Regulo New World Cookers.
This recipe appeared in the 18th edition of the company’s popular cookbook in 1935.
Messina is the 3rd largest city on the island of Sicily, and the 13th largest city in Italy.
- 170 g / 1.5 cups / 6 ozs. flour.
- 55 g / 2 ozs. suet.
- ½ teaspoonful baking powder.
- 1 or 2 eggs.
- 110 g / ¼ cup / 4 ozs. sugar.
- Rind and juice of 1 lemon.
- 2 tablespoons butter.
Line a 1.5-pint / 850 ml basin with pastry, reserving enough for a layer in the middle of the basin, as well as on top.
Beat the eggs, sugar, lemon rind and juice and the melted butter together.
Pour half the mixture into the basin, put in the layer of pastry, then the remainder of the mixture.
Fix on the top layer of pastry, cover with greased paper and steam for 2 or 3 hours.