Exeter Pudding

Ingredients

• seven eggs
• six ounces of moist sugar
• a quarter of a pint of rum
• ten ounces of breadcrumbs
• seven ounces of finely-shred suet
• four ounces of sago
• the rind of a small lemon
• a quarter of a pound of black currant jelly
• a couple of glasses of sherry

Method

1. 1

   Beat up seven eggs with six ounces of moist sugar and a quarter of a pint of rum.

2. 2

   Take ten ounces of breadcrumbs, seven ounces of finely-shred suet, and four ounces of sago; add them gradually to the egg-mixture, with the rind of a small lemon cut very delicately.

3. 3

   Beat all together, and when ready butter a pudding-mould, cover the bottom of it with ratafias, and then throw in some of the mixture.

4. 4

   Next, lay in slices of spongecake well spread with jam, and again the ratafias, filling up alternately with the mixture and slices of spongecake, but finishing with the mixture on the top.

5. 5

   Bake in a rather quick oven.

6. 6

   Make a sauce with a quarter of a pound of black currant jelly, warmed up with a couple of glasses of sherry.

7. 7

   Throw it warm over the pudding when turned out of the mould, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 507. The excerpt below is the record exactly as published.

Exeter Pudding.— Beat up seven eggs with six ounces of moist sugar and a quarter of a pint of rum. Take ten ounces of bread- crumbs, seven ounces of finely-shred suet, and four ounces of sago ; add them gradually to the egg-mixture, with the rind of a small lemon cut verj' delicately. Beat all together, and when readj^ butter a pudding-mould, cover the bottom of it with ratafias, and then throw in some of the mixture. Next, lay in slices of spongecake well spread with jam, and again the ratafias, filling up alternately with the mix- ture and slices of spongecake, but finishing with the mixture on the top. Bake in a rather quick oven. Make a sauce with a quarter of a pound of black currant jelly, warmed up with a couple of glasses of sherry

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