College Pudding

Ingredients

• the crumb of a two-penny loaf
• 8 ozs. of suet
• 8 ozs. of currants
• one of citron mixed fine
• one of orange
• 4 ozs. of sugar
• half a nutmeg
• three eggs beaten, yolk and white separately
• ½ lb. of butter
• a glass of brandy

Method

1. 1

   Grate the crumb of a two-penny loaf; shred suet and mix with currants, citron, orange, sugar, nutmeg, and beaten eggs.

2. 2

   Shape into a goose-egg size.

3. 3

   Melt butter in a frying-pan and stew gently, turning until light brown.

4. 4

   Mix brandy with the batter and serve with pudding-sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 160. The excerpt below is the record exactly as published.

COLLEGE PUDDING.— Grate the crumb of a two-penny loaf ; shred suet, 8 ozs. ; and mix with 8 ozs. of currants, one of citron mixed fine, one of orange, sugar, 4 ozs. ; half a nut- meg, three eggs beaten, yolk and white separately. Mix and make into the shape and size of a goose-egg. Put % lb. of butter into a frying-pan ; and, when melted and quiet hot, stew gently in it over a stove ; turn them two or three times till of a fine light brown. Mix a glass of brandy

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