Bachelor's Pudding

Ingredients

• 1 egg
• ½ teaspoonful baking powder
• 1 teaspoonful grated ginger
• 2 oz. raisins

Method

1. 1

   Mince the suet, stone and divide the raisins, put them into a basin with the flour, sugar, bread crumbs, baking powder, and ginger; mix all together with the egg; butter a mould thoroughly and throw into it a good handful of brown sugar, shake well, so that the mould is entirely covered; pour in the mixture, cover with buttered paper; steam one hour.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 33. The excerpt below is the record exactly as published.

BACHELOR’S PUDDING. 1 egg ^ teaspoonfnl baking powder 1 teaspoonful grated ginger 2 oz. raisins Mince the snet, stone and divide the raisins, pnt them into a basin with the flour, sugar, bread crumbs, baking powder, and ginger ; mix all together with the egg ; butter a mould thoroughly and throw into it a good handful of brown sugar, shake well, so that the mould is entirely covered ; pour in the mixture, cover with buttered paper ; steam one hour. No. 156. BEDFORDSHIRE PUDDING. 2 eggs ^ oz. candied peel A little nutmeg 1 tablespoonful sugar 2 oz. currants 2 oz. Yalencia raisins ^ pint milk Line a flat dish with short pastry, household (page 85), using 4 oz. flour, and decorate the edges ; beat up the eggs, add to them the sugar and nutmeg, then the milk, which should be boiling ; mince the peel and raisins rather coarse, add these with the currants to the custard ; pour into the prepared dish, bake half-an-hour, or until set; cover with castor sugar ; serve hot or cold. No. 157. CHOCOLATE PUDDING. i lb. chocolate, grated I lb. linger biscuits 3 eggs 3 oz. sugar ^ pint milk 4 teaspoonful TaniUa 5 pint thick cream Put the chocolate and biscuit crumbs into a saucepan, add the milk, and boil together three or four minutes ; allow this 68 to cool slightly, then add the yolks of the eggs and whites whipped to a stiff froth ; butter a mould thoroughly, pour in the mixture, cover with buttered paper and steam hours ; turn out, and when cool serve round it the cream whipped to a stiff froth, flavoured with a little sugar and vanilla. A border mould may be used and the cream served in the centre if prefeiTed. No. 168. CHERRY PUDDING. 2 oz. butter 1 pint milk Bind of 1 lemon, grated 3 eggs J lb. dried cherries 2 oz. flour lb. bread crumbs i lb. sugar 1 teaspoonful vanilla Put the butter and the flour together over a gentle heat, add the milk, and stir until boiling, and quite thick and smooth ; pour over the bread crumbs, lemon rind and sugar, beat up the eggs and add also the essence and cherries ; pour into a mould well greased, and decorated with dried cherries at the bottom ; cover with buttered paper, and steam hours ; serve with cherry sauce (page 110). No. 169. BREAD PUDDING (Baked). ^ lb. stale bread 3 oz. sugar 1 egg A little nutmeg 2 oz. currants 2 oz. raisins pint milk A little grated lemon rind Soak the bread one hour in some cold water, squeeze it, and add to it the currants, raisins, sugar, lemon rind, and nutmeg, also the egg well beaten with the milk ; pour into a greased pie dish, and bake slowly one hour or until set. 69 No. 160. BREAD PUDDING (Boiled). 1 lb. stale bread 2 o*. currants ^ lb. brown sugar A little nutmeg 3 tablespoonfuls flour 1 oz. Valencia raisins 3 oz. suet, minced 1 teaspoonful baking powder

Cook this with the app: pantry check, scaling, and the assistant.