Delaware Pudding

Ingredients

• 1 or 2 apples
• 1 oz. currants
• 1 oz. candied peel
• 1 lemon
• 1 oz. butter
• 1 tea-sp. mixed spice
• 2 oz. Demerara sugar

Method

1. 1

   Prepare the mixture by peeling, coring, and chopping apples.

2. 2

   Clean currants and shred peel.

3. 3

   Mix with spice.

4. 4

   Cream sugar and butter, add grated lemon rind, and mix with other ingredients.

5. 5

   Grease a basin, make suet crust, roll out pastry, and layer with mixture.

6. 6

   Cover and boil for at least 2 hours.

7. 7

   Serve with or without sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 645. The excerpt below is the record exactly as published.

Delaware Pudding Suet crust. 1 or 2 apples. 1 oz. currants. 1 oz. candied peel. i lemon. 1 oz. butter. 1 tea-sp. mixed spice. 2 oz. Demerara sugar. First prepare the mixture. Peel, core, and chop the apples finely. Clean the currants and shred the peel. Mix all these together in a basin with the spice. Put the sugar and butter on to a plate, grate the lemon rind over, and work them well together with a knife. Then add them to the other ingredients in the basin, strain the lemon juice over, and mix again. Grease a If pt. basin and make some suet crust according to directions given on p. 333. Roll out the pastry rather thinly, and cut it out in rounds to fit the basin with a cutter or saucepan lid. Put first a round of pastry into the basin, then a spoonful of the mixture, another round of pastry, and so on until the basin is full. Make the last layer pastry, covering well over. Cover the basin with a scalded and floured cloth, and tie it firmly on. Plunge the pudding into a saucepan of fast-boiling water, and boil quickly the required time. When ready, turn out carefully on to a hot dish, and serve with or without sauce. Note. — This pudding may be steamed instead of boiled, but longer time must be allowed to cook it. Time to boil, at least 2 hours. Sufficient for 3 or 4 persons. Probable cost, 6 d. to 8c?. 1768. Dough Dumplings Take any bread dough left over from baking, and divide it in pieces the size of a small egg. Drop these into a saucepan of boiling water, slightly salted, and allow them to boil quickly for \ an hour, or until the dough is thoroughly cooked. Lift them out with a draining spoon, and arrange them neatly on a hot dish. Serve with syrup or jam. $ lb. figs. 6 oz. suet. £ lb. bread-crumbs, | lb. flour. | lb. sugar. 1769. Fig Pudding, 1 1 or 2 eggs. 1 tea-sp. mixed spice. A pinch of salt. \ tea-sp. baking powder. £ pt. milk. Soak the figs in boiling water for ten minutes, then dry them and cut them in small pieces, removing the stalks. Sieve the flour into a basin, add the suet finely chopped, the sugar, bread- crumbs, spices, baking powder, and salt, and mix all lightly together with the fingers. Then add the figs, mix again, and make a well in the centre. Beat the eggs in another basin, and pour them into the centre of the dry ingredients. Add also the milk, and stir well together. Pour the mixture into a greased mould or basin, cover with a lid or piece of greased paper, and steam steadily until well cooked. Serve with custard, white, or lemon sauce. Time to steam, 3 to 4 hours. Sufficient for 4 or 5 persons. Probable cost, 10c?. 1770. Fig Pudding, 2 \ lb. figs. 3 oz. butter. 3 oz. sugar. 3 oz. bread-crumbs. 3 oz. flour. 2 eggs. Grated rind 1 lemon

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