Apple Amber Pudding

Ingredients

• 6 oz. of bread crumbs
• 2 oz. of flour
• 4 oz. of suet
• 1 lb. of apples
• 2 oz. of castor sugar
• 1 lemon
• 3 eggs
• half an ounce of butter
• about a quarter of a teaspoonful of nutmeg

Method

1. 1

   1.

2. 2

   Boil a large saucepan of water.

3. 3

   2.

4. 4

   Mix flour and suet.

5. 5

   3.

6. 6

   Sieve bread crumbs.

7. 7

   4.

8. 8

   Prepare apples and add to mixture.

9. 9

   5.

10. 10

    Add sugar, lemon rind, and nutmeg.

11. 11

    6.

12. 12

    Mix in eggs.

13. 13

    7.

14. 14

    Butter a mould and pour in mixture.

15. 15

    8.

16. 16

    Cover with cloth and boil for 2.5 to 3 hours.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 130. The excerpt below is the record exactly as published.

Apple Amber Pudding. 347 PUDDINGS. Lesson No. 34. APPLE AMBER PUDDING. Average cost of an "Apple Amber Pttdding" (in about a pint mould.) INGREDIENTS. s. d. 6 oz. of bread crumbs c if 2 oz. of flour o o\ 4 oz. of suet o 2? 1 lb. of apples o 3 2 oz. of castor sugar | 1 lemon / o if Nutmeg ) 3 eggs o 3 t oz. of butter o oV 1 oV Time required, about two hours and a half. Now we will show you how to make an Apple Amber Pudding. 1. We put a large saucepan of warm water on the fire to boil. 2. We put two ounces of flour into a basin. 3. We put four ounces of suet on a board, cut away the skin, and chop it up finely ; we add the chopped suet to the flour^ and rub them together with our fingers. N.B. — We must be careful not to leave any lumps. 4. We place a wire sieve over a board, take six ounces of the crumb of bread, and rub it through the sieve. 5. We take about three quarters of a pound of apples, peel them with a sharp knife, cut out the core, and chop up the apples ; there should be half a pound of chopped apples. 6. We now add the bread crumbs and two ounces of castor sugar to the flour and suet and mix them together, we alos add the chopped apples ; we take a lemon, wipe it clean, and 348 National Training School for Cookery. grate the rind of it into the basin, we also grate in about a quarter of a teaspoonfitl of nittmeg. 7. We take three eggs, break them one by one, into another basin, and then add them to the other ingredients, and mix them all well together. 8. We take about a pint mould, or basin, butter it well inside, with half an ounce of butter

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