Beresford Pudding

My mum always used Be-Ro flour for all her baking, so McDougall’s was something I only ever saw on adverts. The McDougall’s were brothers, Alexander, Isaac, James Thomas, John and Arthur who took over the company from their father in 1864. They produced and patented a substitution for yeast. They started in Manchester but moved to London.

Here is a recipe for a pudding I’ve never heard of before:

• 2 eggs
• 1 tbsp milk
• their weight (eggs+milk) in butter, sugar, self-raising flour
• grated rind and juice of 1½ oranges
• 1 oz breadcrumbs

1. cream butter and sugar
2. add eggs and flour alternately
3. add breadcrumbs, orange rind and juice,and ,ilk if necessary
4. put into greased basin
5. steam for 1½ hours
6. serve with orange sauce

Orange sauce

• ½ pint water
• 1 tsp cornflour
• 1 tbsp sugar
• juice 1 orange
• juice ½ lemon
• grated rind of ½ orange

1. boil water, juice and rind together
2. blend cornflour with a little water and pour on the boiling liquid
3. reboil and sweeten