Currant Pudding

Ingredients

• 1 lb. suet
• 1 lb. bread crumbs
• ½ lb. flour
• ½ lb. currants
• Cinnamon
• Nutmeg
• Salt
• Milk

Method

1. 1

   Mix the minced suet with the bread crumbs, the flour, the currants washed and picked, a little powdered cinnamon, grated nutmeg, and a very little salt.

2. 2

   Add as much milk as will make a soft dough.

3. 3

   Beat all together, tie in a cloth prepared as directed, and boil for three hours.

4. 4

   Serve with caudle, or any simple sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 58. The excerpt below is the record exactly as published.

CURRANT PUDDING. 103 be carefully washed after using, and laid by in a dry state, ready for the next occasion. Before putting the pudding into the cloth, dip the cloth in boiling water, wring it, spread it over a basin, and dredge it with flour ; then put in the pudding, gather up the corners of the cloth, and tie it, leaving a little room for the pudding to swell. Evei’y pudding should be boiled in plenty of water, so as to allow it room to move freely, and it must be kept constantly boiling, and covered with water. It is a general saying that a pudding cannot be too well boiled, and it is certain that there is much more danger of boiling it too short than too long a time. When preferred, the pudding may be boiled in a basin. The basin should be first well greased, and after the pudding is put in, a floured cloth must be tied over it to keep the water out ; then plunge the pudding into a pan of boiling water, and boil as above directed. When the pudding is taken from the pot, let it stand for a few seconds, remove the cloth, and lay the face of the dish upon the pudding ; turn the whole upside down, lift off the basin, and leave the pudding standing. A lb. suet. ■z lb. raisins, i lb. currants, i nutmeg grated. 4 eggs. A gill brandy, i lb. almonds. PLUM PUDDING. 1 lb. stale bread crumbs. 2 oz. flour. A lb. brown sugar. 2 lb. apples chopped. i lb. candied peel. 1 teaspoonful ground ginger. J teaspoonful salt. Chop the suet finely, stone the raisins, clean and pick the currants, blanch and chop the almonds, cut the candied peel in thin shreds, peel, core, and chop the apples. ' Mix all very 'veil together. Turn into a well-greased basin, cover with a cloth, and boil for four hours. Serve with brandy or sweet sauce. CUR11ANT PUDDING. i lb. suet. A lb. bread crumbs, j lb. flour. Milk. } lb. currants. Cinnamon. Nutmeg. Salt. Mix the minced suet with the bread crumbs, the flour, the currants washed and picked, a little powdered cinnamon, 104 SUET DUMPLINGS — BREAD PUDDING. grated nutmeg, and a very little salt. Add as much milk as will make a soft dough. Beat all together, tie in a cloth prepared as directed, and hoil for three hours. Serve with caudle, or any simple sweet sauce. SUET OR PLAIN DUMPLINGS. 1 lb. flour.

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