Cocoanut Suet Pudding

Ingredients

• 2 lbs. crumbs
• ^ lb. flour
• i lb. cocoanut
• x lb.sugar
• 1 54 lb. chopped suet
• 2 ozs. sugar
• 8 eggs
• 8 ozs. apples cut in dice
• 4 ozs. orange peel chopped fine
• flavor of mace
• 40zs.slicedalmonds
• 4 ozs. cherries cut in quarters
• about one pint of milk
• a pinch of salt
• X teaspoon of soda

Method

1. 1

   Mix the dry ingredients and the baking powder in the flour.

2. 2

   Add more or less milk (which depends on the dryness of the crumbs).

3. 3

   Steam or boil for two hours.

4. 4

   Serve with wine cream sauce, clear rum or brandy sauce, or orange cream sauce.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 66. The excerpt below is the record exactly as published.

COCOANUT SUET PUDDING. 504.-DIPLOMAT PUDDING. STEAMED. 2 lbs. crumbs, ^ lb. flour, i lb. cocoanut, xlb.sugar, ^ ,^ ^^^^^^^ ^ ,j^ ^ ^ . ^^^^ 1 54 lb. chopped suet, Ja teaspoon baking powder, - „ , . ,. , \. J c ii r '2 ozs. sugar, 8 eggs, 8 ozs. apples cut in dice, 4 ozs. orange peel chopped fine, flavor of mace, i- j 1 j t . , ^ • f I .„ ■ 1. I 1,. o 40zs.slicedalmonds, 4 ozs. cherries cut in quarters, about one pint of milk, a pinch of salt, 8 eggs. , , . r j ■ i_ . , .„ ^ '^ ^^ X teaspoon of soda, pinch of salt, milk to mix. Mix the dry ingredients and the baking powder ^^^^ ^^^^^^ ^j^j ^^^ j^j^.^ ^j ^^^ j^^^^ in the flour. Add more or less milk (which de- .,. .. , . ,. . , , ... , ,, , , ^, u » o. "'''^ *°^ °^y ingredients, add milk and eggs. pends on the dryness of the crumbs). Steam or «». •_ 1 n u o ■? , ., . . „ ... Steam in large or small molds. Serve with a boil for two hours. Serve with wine cream sauce _, _ , , clear rum or brandy sauce, or orange cream sauce. 497.-STEAMED CHERRY PUDDING. SoS-EVE'S PUDDING. Prepare same as for Cocoanut Suet Pudding //"^^'^ mixture No 496 without the cocoanut; „ , . J,, J . aaa one pound of sultanas and one pound of No. 496, except add one pound or more of , . ,. „ t^uuuu ; ..LI J 1 i. lu » apples cut in dice. Steam and serve with wine cherries cut in halves, and leave out the cocoanut '^'^ ^ " cream sauce, and peel. 498 -STEAMED CHERRY ROLL. 506.-FARINA CUSTARD PUDDING. BAKED CHERRY ROLL. 4 quarts of milk i lb. farina, 8 ozs. butter, Prepare same as for Apple Roll in No. 456 or ' "'• ^"8=''' ^^ eggs, the grated rind of one lemon, No. 460, except use cherry jam No. 10. ^ •'"^e ground mace, a pinch of salt. 499.— CRANBERRY ROLL. ^^* *"^ 1"*''^ °* "'^ "'"^ '° ^°'^ "'*•» '^^ _ , , . ,_ T> 11 VI £. sugar. When it comes to the boil, sprinkle in the Prepare same as for Apple Roll No. 456 or , . ^. . , , ,,..., f » . „ u VT larina, stirring constantly, and boil slowly to a No. 460, except use a compote of cranberry No. ,^ , „ , . ., „ , , . . . . „ „ soft mush. Take from the fire; add the butter 44, or cranberry lelly No. 20. j w m , ^t j . ^' ^ ' ■> and salt. Make the eggs and the remaining quart SCO.- STEAMED CITRON PUDDING. of milk into a custard, add the flavor and mix Prepare same as for Cocoanut Suet Pudding gradually with the farina; add a little more milk. No. 496, except omit the cocoanut, and add i}i if required. Fill into the prepared molds and pounds (or only one pound) of finely-cut citron. bake in water till the eggs are set. Let stand for PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 57 some time after baking, before turning from the molds. Serve with wine or fruit sauce. 507.— FARINA A LA NAPOLITAINE. Make the above mixture with eighteen ounces of farina, and use eighteen yolks instead of whole eggs. When the mixture is ready, divide in three parts. Color one part with chocolate, flavor vanilla; one part pink, flavor raspberry; and flavor the other part orange or lemon, leave plain. Beat twelve whites of eggs firm, and divide in three parts and mix with the farina. Fill the mixture in alternate layers into the forms, and bake in water, same as directed in No. 506. Serve with sauce macedoine, or with sauce polonaise. 508.— FARINA FRUIT PUDDING. Prepare the Pudding No. 506, with three quarts of milk. When the mixture is ready, add one pound of sultanas, one-half pound of currants, four ounces of lemon and citron peel cut fine. Bake in small molds in water. Serve with wine or brandy sauce. 509 —FARINA CAKE. Make mixture No. 508, without the fruit. Fill into a square cake pan about one and a half inches deep. Bake to a nice color, Cut in squares or slices, and serve with wine or fruit sauce. 310.— FLORADORA PUDDING. STEAMED Add to the pudding mixture No. 496 one pound of sliced pineapple cut in dice. Steam and serve English cream sauce with sliced almonds. 5n.— FLORADORA MERINGUE. Bake a sheet of white layer cake No. 273 or No. 274. Spread with pastry cream No. 128, and on top of the cream one layer of Floradora Cream No. 157. Cover with meringue. Brown nicely and cut in squares. Serve hot or cold with cream sauce. 512.— STEAMED FRUIT PUDDING. 2 lbs. crumbs, ^ lb. flour, ^ lb. sugar, i lb. suet, 8 eggs, I lb. raisins, i lb. currants, }i lb. mixed peel, ^ oz. baking powder, }i oz. mixed spice, salt. Mix with milk, and steam same as directed in No. 496. 513.— STEAMED FIG PUDDING. Prepare mixture No. 496; leave out the cocoa- nut, and add one and a half pounds of figs cut in dice. Serve with hard or brandy sauce. 514.— STEAMED FRUIT PUDDING. (CAKE MIXTURE.) I lb. ragar, I lb. butter, 10 eggs, 2 lbs. flour, }i oz. baking powder, }i pint milk, i lb. raisins, I lb. currants, ^ lb. mixed peel, mace or nutmeg, the grated rind of one lemon, salt. Cream butter and sugar; sift the baking powder in the flour and mix like a fruit cake mixture. Steam in large or small molds, buttered and dusted with flour. Cover with buttered paper and serve with a nice sauce. The same mixture may be made into a very light and white pudding, using three-quarters of a pint of whites of eggs, and a little more milk; leaving out the whole eggs. For variety, only sultana raisins may be tased, or citron, figs and dates, cocoanut, almonds, French fruit glaces, etc. 515.— STEAMED POUND PUDDING. STEAMED FRUIT PUDDING (Rich). i}i lb. sugar

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