Baroness Pudding

Name: Baroness Pudding
Ingredients: Three-quarters of a pound of Suet; Three-quarters of a pound of Flour; Three-quarters of a pound of Stoned Raisins; Half a pint of Milk; One Egg; Quarter of a teaspoonful of Salt

From Artizan recipes, 1896

Serve with castor sugar sifted over the top.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 60. The excerpt below is the record exactly as published.

Baroness Pudding. Ingredients. Three-quarters of a pound of Suet. Three-quarters of a pound of Flour. Three-quarters of a pound of Stoned Raisins. Half a pint of Milk. One Egg, Quarter of a teaspoonful of Salt

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