Baked Bread Pudding

Ingredients

• 1 lb. Stale Bread
• ½ lb. Sugar
• ½ lb. Currants
• 1 oz. chopped Suet
• 1 Egg
• 1 teaspoonful Nutmeg or Spice
• A little Salt and Dripping

Method

1. 1

   Instructions not provided in the text.

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 18. The excerpt below is the record exactly as published.

1 lb. Currants. 1 lb. Sugar, i lb. Sultanas. ^ lb. Mixed Peel. | lb. Almonds (or not). ~ lb. Flour. | lb. Bread Crumbs. ■| lb. Beef Suet (or more). 6 or 8 Eggs. Milk (according to size of Eggs). Rind of 1 Lemon (chopped). ^ teaspoonful of Salt. 1 teaspoonful of Spice. Ginger, Cloves, Nutmeg, and Cinnamon. Method : — Grease some pudding basins or moulds, and, if liked, sprinkle with castor sugar ; have ready pudding-cloths, strings, and pieces of white paper greased. Stone the raisins, wash and dry the currants, clean the sultanas, cut the peel into shreds, blanch and shred the almonds, make the bread crumbs, chop the suet finely. Break the eggs one at a time in a cup, 52 put them into a basin, beat well and add a little milk. Put the flour into a basin, mix in the salt, spice, crumbs, and lemon rind, then add the suet, sugar, almonds and fruit ; when all is well mixed add eggs and mix all in a rather loose paste. Fill the basins to the top and cover with paper, then the cloth. Put the puddings in boiling water and boil from 6 to 10 hours, According to size. For serving, remove the cloth and paper, turn the pudding carefully on a hot dish, and sprinkle with castor sugar. Christmas pudding improves by being kept in a cool dry place. Time, 12 hours. (74) ROLY-POLY PUDDING. Ingredients : — | lb. of Flour. | lb, of Suet. ^ lb. of Jam. J teaspoonful of Baking Powder. \ teaspoonful of Salt. 1^ gill of Water. Method : — Mix the flour, salt and baking powder in a basin ; chop the suet finely ; mix it with the Hour ; make it into a light firm paste with water ; put it on a doured paste-board ; flour it ; roll it into a long thin piece ; spread the jam over it, not too near the edge ; wet the edge ; roll up the paste ; press ends together. Flour the pudding and put it (with the join down) in a dry pudding-cloth; roll the cloth round it, and tie at each end with string. Put it in a saucepan of boiling water. Boil for 1J hour. All puddings of this kind should be boiled quickly, and well covered with water all the time. When done, take it up ; let it steam ; and then turn it carefully on to a hot dish and serve. Time, 2 hours. 53 (75) HUNTER PUDDING. Ingredients : — | lb. Flour. | lb. Suet. 1 lb. Raisins, Currants, or Sultanas. 2 ozs. of Brown Sugar. I teaspoonful Baking Powder. | teaspoonful of Salt. I I gill Water. Method . — Put a saucepan of water on the fire to boil, dip the middle of the pudding-cloth in the boiling water, flour it and have a string ready. Mix the flour, salt, and baking powder in a basin. Chop the suet finely, take away the skin, stone the raisins, wash and dry the currants, or clean the sultanas. Add to the flour the suet, sugar, and fruit. Mix well and make it into a light, firm paste with the water ; put it in the cloth, tie it up tightly in the shape of a ball (leave room for it to swell), put it in the boiling water, boil it quickly for U hour. Take it up on a plate, untie the string, turn it from the cloth on to a hot dish and serve. Time, 2 hours. (76) BAKED BREAD PUDDING. Ingredients : — 1 lb. Stale Bread. | lb. Sugar. | lb. Currants. 1 oz. chopped Suet. 1 Egg- I teaspoonful Nutmeg or Spice. A little Salt and Dripping

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