Fruit Pudding

Ingredients

• ljlb. of currants
• lilb. of raisins
• 6oz. of candied peel
• ljlb. of beef-suet
• Jib. of breadcrumbs
• Joz. of sweet almonds
• fib. of flour
• a saltspoonful of salt
• lilb. of moist sugar
• seven eggs
• 3 table-spoonfuls of brandy
• 3 table-spoonfuls of sherry
• 3 table-spoonfuls of noyeau

Method

1. 1

   Wash and dry currants, stone raisins, slice candied peel, chop beef-suet, rub breadcrumbs through a sieve, and chop almonds.

2. 2

   Mix all in a pan, add flour, salt, and sugar.

3. 3

   Beat eggs and mix with brandy, sherry, and noyeau, then combine with the dry ingredients.

4. 4

   Fill buttered basins, cover, plunge into boiling water, and boil for five hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 350. The excerpt below is the record exactly as published.

ljlb. of currants, stone lilb. of raisins, slice and cut rather small 6oz. of candied peel, skin and chop as fine as possible ljlb. of beef-suet, rub through a fine wire sieve Jib. of breadcrumbs, and blanch and chop fine Joz. of sweet almonds. Put all these into a large earthenware pan, add to them fib. of flour, a saltspoonful of salt, and lilb. of moist sugar, and stir well together with a wooden spoon till they are thoroughly well mixed. Beat up seven eggs

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