Date Pudding

Ingredients

• 1 lb. Suet
• 1 lb. Flour
• 1 lb. Browu Sugar
• 1 lb. Dates
• Nutmeg, grated

Method

1. 1

   Chop suet finely, stone and cut up the dates, mix all well together, using as little water to moisten as possible.

2. 2

   Boil in buttered basin for 4 hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 109. The excerpt below is the record exactly as published.

Date Pudding^ (2). i lb. Suet, i lb. Flour, i lb. Browu Sugar, 1 lb. Dates, \ Nutmeg, grated. Chop suet finely, stone and cut up the dates, mix all well together, using as little water to moisten as possible. Boil in buttered basin 4 hours. Delhi Pudding. 3 tablespooufuls of Arrowroot, 14 oz sweet Almonds (pounded), 1 oz. Butter. Mix in ^ pint cold milk. Have ready 1 pint boiling milk (sweet- ened), pour over mixture, stir till thick, and place in mould till cold. Derby Pudding. Put a layer of jam into a buttered pie-dislt. Cover with stale sponge-cakes cut in fingers ; add more jam and more cake till dish is nearly full. Make a boiled custard with the yolks of 2 eggs, ^ pint milk, and tablespoonful sugar. Flavour with vanilla, and pour over cakes. Let this soak 1 hour. Then whip the whites of the 2 eggs, add a very little sugar and vanilla. Spread over the top of puddings Place in a quick oven to slightly brown. Drumlanrig Pudding. Stew rhubarb with plenty water and sugar. Put into vour pudding dish a layer of bread, then pour on the hot rhubarb ; then a layer of bread ; then rhubarb, till the dish is full. Now put ashet on top, and set away for 24 hours in a cool place. This served cold with sugar and cream, on a hot summer day, is delicious. Raspberries, strawberries, and currants placed J inch thick in bottom of bowl may be treated in same manner. , , T, Economy Pudding. i lb. stale Bread Crumbs, 6 oz chopped Suet, 2 Eggs (beaten well), 1 spoouful brown Sugar, 2 large tablespoontuls of Preserve of any kind. _ Mix all thoroughly (with a little milk, if needed). Butter a basin, and boil or steam for 3 hours. / 114 TRIED FAVOURITES COOKERY BOOK. Empress Pudding. i oz. rice simmered in 1 quart milk till soft and milk is absorbed. When cooled a little, beat in 2 eggs with sugar and flavouring. Put . in buttered pie-dish in laj^ers, with jam between. Bake in moderate oven a pale brown. Stewed fruit may be substituted for jam. 0 Essex Pudding. ■l oz. Sugar, 3 oz. Butter, 5 oz. Flour, 1 teaspoon Baking Powder, 2 Eggs, Milk, Jam. Beat butter and sugar to cream ; add flour gradually, the eggs well beaten, and enough milk to make it of the consistency of thick cream. Butter mould, spread jam round it, and pour in mixture. Steam 1-^ hours. Eve’s Pudding. J lb. each of Suet, Raisins, Currants, and Sugar, ^ lb. Bread Crumbs. Apples, chopped fine, a little grated Lemon Peel and 2 Eggs. Mix well together, and steam in buttered basin 3 liours. Serve with lemon sauce. OR, Take 4 large apples, pare, slice, and put in buttered pie-dish. Take 2 eggs, their weight in butter, sugar, and flour. Beat butter and sugar to a cream, add flour, then well-beaten eggs. Pour over gpples, and bake for 40 minutes. Farina Fritters (Yankee recipe). Mix 2 heaped tablespoon fuls cooked farina with milk into a batter with a little salt. Have ready jjan with good boiling dripping. Drop in spoonfuls of batter and cook till firm, then turn to other side. Lift nut, strew sugar over, and serve hot. Fig Pudding (1). ^ lb. Bread, ^ lb. Suet

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