Posted by: hearttohearthcookery | May 16, 2012

A Pudding to Behold

Cowslip Pudding

The ingredients for the Cowslip Pudding were poured into a buttered dish and baked.  It is a golden, puffy spring delight to remove from the bake kettle.  The next step is to sift fine sugar over, and serve it up hot.

Visit my website at:  www.hearttohearthcookery.com


Responses

  1. Hi Susan,
    It is a beautiful pudding. Who’s receipt is it?
    Karen

    • Karen,

      This Cowslip Pudding receipt is from Nott’s “Cooks Dictionary” 1726

  2. That looks lovely! Do cowslips grow wild where you live, or did you have to grow them yourself? I don’t think I’ve seen them around here.

  3. Tiffany,

    Cowslips are a type of primrose and not native to this country. I have access to cowslips but do not grow them myself as yet.


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