Flour, 3 oz. ; bread-crumbs, 3 oz. ; suet, stoned raisins, and cur-
rants, each, 6 oz. ; minced apples, 4 oz. ; sugar, 5 oz. ; candied peel,
2 oz. ; spice, ^ teaspoonful; salt, few grains; brandy, small wine-
glassful ; eggs, 3 : 3| hours.
A KENTISH WELL PUDDING.
Make into a firm smooth paste, with cold water, one pound of flour,
six ounces of finely-minced beef-suet, three quarters of a pound of
currants,✪ Vegetable Plum Pudding and a small pinch of salt, thoroughly mixed together
418
MODERN COOKERY.
[chap. XX.
Form into a ball six ounces of good butter, and enclose it securely
in about a third of the paste (rolled to a half inch of thickness), in
the same way that an apple-dumpling is made ; roll out the re-
mainder of the paste, and place the portion containing the butter in
the centre of it, with the part where the edge was drawn together
turned downwards : gather the outer crust round it, and after having
moistened the edge, close it with great care. Tie the pudding
tightly in a well-floured cloth, and boil it for two hours and a half.
It must be dished with caution that it may not break, and a small bit
must be cut directly from the top, as in a meat pudding. (See page
400).
This is a very favourite pudding in some parts of England ; the
only difficulty in making or in serving it, is to prevent the escape of
the butter, which, if properly secured, will be found in a liquid state
in the inside, on opening it. Some timid cooks fold it in three
coverings of paste, the better to guard against its bursting through ;
but there is no danger of this if the edges of the crust be well closed.
When suet is objected to, seven ounces of butter may be substituted
for it. The currants are occasionally omitted.
Flour, 1 lb. ; suet, 6 oz. ; currants, f lb. ; salt, small pinch ; ball of
butter 6 oz. : 2^ hours.
ROLLED PUDDING.
Roll out thin a bit of light puff paste, or a good suet crust, and
spread equally over it to within an inch of the edge, any kind of fruit
jam. Orange marmalade, and mincemeat make excellent varieties of
this pudding, and a deep layer of fine brown sugar, flavoured with
the grated rind and strained juice of one very large, or of two small,
lemons, answers for it extremely well. Roll it up carefully, pinch
the paste together at the ends, fold a cloth round, secure it well at
the ends, and boil the pudding from one to two hours, according to
its size and the nature of the ingredients. Half a pound of flour
made into a paste with suet or butter✪ Rolled Pudding, and covered with preserve,
will be quite sufficiently boiled in an hour and a quarter.
A BREAD PUDDING.
Sweeten a pint of new milk with three ounces of fine sugar,
throw in a few grains of salt, and pour it boiling on half a pound of
fine and lightly -grated bread-crumbs ; add an ounce of fresh butter,
and cover them with a plate ; let them remain for half an hour or
more, and then stir to them four large well- whisked eggs, and a
flavouring of nutmeg or of lemon-rind✪ A Bread Pudding ; pour the mixture into a
thickly-buttered mould or basin, which holds a pint and a half, and
which ought to be quite full ; tie a paper and a cloth tightly over,
and boil the pudding for exactly an hour and ten minutes. This is
quite a plain receipt, but by omitting two ounces of the bread, and
CHAP. XX.]
BOILED PUDDINGS.
419
Page 372 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Flour, 3 oz. ; bread-crumbs, 3 oz. ; suet, stoned raisins, and currants, each, 6 oz. ; minced apples, 4 oz. ; sugar, 5 oz. ; candied peel, 2 oz. ; spice, ^ teaspoonful; salt, few grains; brandy, small wineglassful ; eggs, 3 : 3| hours.
A KENTISH WELL PUDDING.
Make into a firm smooth paste, with cold water, one pound of flour, six ounces of finely-minced beef-suet, three quarters of a pound of currants, and a small pinch of salt, thoroughly mixed together
[chap. XX.
Form into a ball six ounces of good butter, and enclose it securely in about a third of the paste (rolled to a half inch of thickness), in the same way that an apple-dumpling is made ; roll out the remainder of the paste, and place the portion containing the butter in the centre of it, with the part where the edge was drawn together turned downwards : gather the outer crust round it, and after having moistened the edge, close it with great care. Tie the pudding tightly in a well-floured cloth, and boil it for two hours and a half. It must be dished with caution that it may not break, and a small bit must be cut directly from the top, as in a meat pudding. (See page 400).
This is a very favourite pudding in some parts of England ; the only difficulty in making or in serving it, is to prevent the escape of the butter, which, if properly secured, will be found in a liquid state in the inside, on opening it. Some timid cooks fold it in three coverings of paste, the better to guard against its bursting through ; but there is no danger of this if the edges of the crust be well closed. When suet is objected to, seven ounces of butter may be substituted for it. The currants are occasionally omitted.
Flour, 1 lb. ; suet, 6 oz. ; currants, f lb. ; salt, small pinch ; ball of butter 6 oz. : 2^ hours.
ROLLED PUDDING.
Roll out thin a bit of light puff paste, or a good suet crust, and spread equally over it to within an inch of the edge, any kind of fruit jam. Orange marmalade, and mincemeat make excellent varieties of this pudding, and a deep layer of fine brown sugar, flavoured with the grated rind and strained juice of one very large, or of two small, lemons, answers for it extremely well. Roll it up carefully, pinch the paste together at the ends, fold a cloth round, secure it well at the ends, and boil the pudding from one to two hours, according to its size and the nature of the ingredients. Half a pound of flour made into a paste with suet or butter, and covered with preserve, will be quite sufficiently boiled in an hour and a quarter.
A BREAD PUDDING.
Sweeten a pint of new milk with three ounces of fine sugar, throw in a few grains of salt, and pour it boiling on half a pound of fine and lightly -grated bread-crumbs ; add an ounce of fresh butter, and cover them with a plate ; let them remain for half an hour or more, and then stir to them four large well- whisked eggs, and a flavouring of nutmeg or of lemon-rind ; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full ; tie a paper and a cloth tightly over, and boil the pudding for exactly an hour and ten minutes. This is quite a plain receipt, but by omitting two ounces of the bread, and
Records on this page
Vegetable Plum PuddingA Kentish Well PuddingRolled PuddingA Bread PuddingA Good Boiled Rice Pudding