Colonial Pudding

Ingredients

• a piece of the dough
• a pound baking powder tin
• some slices of Boston brown bread
• in scalded milk for two hours
• a cupful of raisins
• a little chopped mixed peel
• half a teaspoonful of mixed spice
• half a cupful of sugar
• two ounces of beef suet
• a piece of butter the size of an egg
• a little nutmeg

Method

1. 1

   Soak the bread in scalded milk for two hours.

2. 2

   Beat well, add raisins, mixed peel, mixed spice, sugar, and suet or butter.

3. 3

   Mix well, adding cold milk, and put into a buttered baking dish.

4. 4

   Cut white bread into slices, butter them, and lay on top.

5. 5

   Grate nutmeg over all and bake in a moderate oven for 1.5 hours, covering for the first hour and uncovering for the last half hour.

As published

This recipe was extracted from The Rural cook book (1907), page 41. The excerpt below is the record exactly as published.

Colonial Pudding, — When baking bread put a piece of the dough into a pound baking powder tin and bake this for the top of the pudding. Soak some slices of Boston brown bread in scalded milk for two hours. Then beat up well, add a cupful of raisins, a little chopped mixed peel, half a teaspoonful of mixed spice, half a cupful of sugar, and two ounces of beef suet, chopped very fine, or a piece of butter the size of an egg. THE RURAL COOK BOOK. 57 Mix all well together, adding cold milk as you mix it, and then put into a buttered baking dish. A lound, shallow dish is the best to use, and it should also be one that cait be sent to Ihe table. Now cut the white bread into slices, butter them, and lay them closely together on the top of the pudding mixture. Grate a Httle nutmeg

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