Baked Suet Pudding

Ingredients

• one-quarter of a pound of suet chopped fine
• two eggs
• one pint of milk
• three cups of flour
• two teaspoonfuls of Eagle Baking powder
• one-half teaspoonful of salt
• one cup of dried currants

Method

1. 1

   Mix baking powder, salt, and flour together and sift three times.

2. 2

   Rub in suet and currants.

3. 3

   Beat eggs, add to milk, then add to flour mixture.

4. 4

   Bake in a moderate oven for half an hour.

5. 5

   Serve with a sweet sauce.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 73. The excerpt below is the record exactly as published.

AKED SUE PIPUDDING: One-quarter of a pound of suet chopped fine, two eggs, one ._ pint of milk, three cups of flour, two teaspoonfuls of Eagle Baking powder, one-half teaspoonful of salt; and one cup of dried currants. Mix the baking powder, salt and flour together and sift three times, then rub in the suet and currants. Beat the eggs, add them to the milk, then add to the flour mixture. Bake in a moderate oven half an hour. Serve with a sweet sauce. A good sauce for it would be: one-half cup of sugar, one cup of water. Boil ten minutes, when cooled add two tablespoons of sherry wine. SNOW PUDDING. Dissolve one and one-half tablespoonful of jelloine in one quart boiling water, when almost cold add one cup sugar, juice of one lemon, and one-quarter. teaspoonful lemon ex- tract, strain and add well-beaten whites of three eggs, mix well and mould. Serve with cold boiled custard made with the yolks of the eggs and one pint of milk

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