Duke of Cumberland's Pudding

Ingredients

• Mix, in equal proportions, grated bread, shredded suet, chopped apples, loaf-sugar, and cleaned currants
• six eggs
• the e^rate of a lemon
• half a nutmeg
• a little salt
• two ounces of candied citron
• lemon and orange-peel

Method

1. 1

   Mix ingredients, let stand for an hour, put into a buttered mould, tie cloth over it, and boil for two and a half hours.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 220. The excerpt below is the record exactly as published.

half a nutmeg, a few blades of mace, and ten or twelve cloves; simmer it a while with laurel leaves, if approved ; then strain, and add by degrees ten eggs, five whites well beaten with a little sherry or brandy, and a pinch of salt, with sugar to taste. When thoroughly mixed, pour into the custard-cups, and lightly grate nutmeg over the top. 43. Custard, Almond. Blanch and pound seven or eight ounces of sweet and half an ounce of bitter almonds, using a little rose-water to prevent them from oiling. Sweeten a j^int or rather more of boiling milk, and another of cream, and mix these gradually with the yolks of six eggs, stirring them Avell as ..they cool. Rub the almond paste through a sieve to this, and set it over the fire to thicken, carefully stirring it ; pour it. 44. Custard, Baked. Boil and sweeten with fine sugar a pint of milk and another of cream ; flavour with a stick of cinnamon and a bit of lemon-peel. When cool, mix in the yolks of four eggs. Pick out the cinnamon and lemon-peel, fill the cups, and bake for ten minutes. SWEETS. 417 45. Custard, Lemon. Beat the 3'olks of eight eggs, as well as if for a cake, till they are like strong cream. With this mix gradually fi pint of boiling water, and the grated rind and juice of two lemons. Sweeten to taste, and stir it one way over the fire till it thickens, but do not let it boil. Add a little wine and brandy when the custard is almost ready. Stir till cool. Serve in cups ; to be eaten cold. 46. Derbyshire Pudding. Take a pint of milk and two tablespoonfuls of flour ; mix by degrees, boil till thick, and set by till cold ; then add three ounces of butter, beaten to a cream, a quarter of a pound of fine sugar, a little salt, the rind of a lemon grated, the yolks of five and whites of three eggs ; mix thoroughly, put a paste round the dish, and bake in a quick oven. This pudding is very good cold. 47. Devonshire White-Pot. Take a pint of cream and strain four eggs into it ; add a little salt and a little sliced nutmee:, and season with sugar till somewhat sweet ; then take fine bread sliced very thin, and put it into a dish. The cream and the eggs being put to it, add a handful of raisins of the sun that have been boiled, and a little sweet butter ; so bake it. 48. Dnke of Cumberland's Pudding. Mix, in equal proportions, grated bread, shredded suet, chopped apples, loaf-sugar, and cleaned currants, with six BB 418 THE TIIOllOUGII GOOD COOK. esrs"s well beaten. Season with the e^rate of a lemon, half a nutmeo-, a little salt, and two ounces of candied citron, lemon and orange-peel. Mix the ingredients thoroiighl}^ and Avhen they have stood for an hour to amalgamate, put the whole into a buttered mould. Tie several folds of a floured cloth over it, and boil for two hours and a half 49. Dutch Pudding. Boil a pint and a half of milk, slice six ounces of bread, pour the milk over, cover it close, and when almost cold, beat it fine ; add four ounces of butter, five eggs, a quarter of a pound of loaf-sugar, and a little nutmeg. 50. Fig Tart. Slice some good figs, and put to them as nuich milk as will just cover them ; cover Avith a plate and set them in a moderate oven to stew a little ; stir in a small piece of butter, and sugar to taste; lino a soup plate or patty-pans with puff-paste; finish the tarts in the same way as mince pies (p. 427). A few sharp apples or a little lemon-juice would, in my opinion, be an improvement. 51. Floating Island. First, make a nice custard and pour it into a trifle dish ; then, for the foundation of the " island," place a cir- cular layer of sponge cake (you can get the flat circular sponge cakes at any of Fuller's confectionery shops all ready) ; on the sponge cake place a layer of calves'-feet jelly ; next a layer of plum cake, and so on, alternate cake SWEETS. 419 and jelly, diminishing the circular slices in size pyramid- ically as they ascend ; cover with a good whipped cream ; then powder this trifle with pink cocoa-nut shreds ; and to give a sheen to the pyramid, throw on at the last moment — not the old-fashioned hundreds and thousands of my childhood, but some dozens of tiny little gold and silver globules, which are also procurable at Fuller's various establishments. 52. French Paste. Take half a pound of flour, half a pound of butter, half a pound of sifted sugar; rub the butter and sugar together; add four whole eggs by degrees, with half a lemon-peel grated, one drachm of mace and cinnamon in powder ; spread on a copper baking-plate, tinned, as thick as your finger; bake, and cut into any shape you please while hot. 53. Prench Pudding, A. Take the crumb of two small loaves, cut it into dice ; raisins of the sun, one pound ; beef suet, chopped ver}^ fine, one pound ; sugar, five or six ounces ; eighteen or twenty pretty large lumps of marrow; one dozen dates, sliced ; one pint of cream, six eggs

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