Fruit Suet Pudding

Ingredients

• a quarter of a pound of flour
• equal quantities of flour and finely-prepared breadcrumbs, a quarter of a pound of each
• four ounces of shred suet
• two ounces of sugar
• moisten with a cup of milk
• four ounces of well-washed currants
• a teaspoonful of grated ginger
• one of salt

Method

1. 1

   Mix flour, breadcrumbs, suet, and sugar.

2. 2

   Moisten with milk and beat until smooth.

3. 3

   Add currants, ginger, and salt.

4. 4

   Boil in a floured cloth for two hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 561. The excerpt below is the record exactly as published.

quarters of a pound of flour, with four ounces of suet, will do for this purpose. FUl with fruit, whether apples, gooseberries, currants, or plums. Add a cover of paste, and press the edges closely together. Tie do\vn with a floured cloth, and put into boiling water. Some persons prefer to boil a pudding in a cloth, and for some fruits — those without much juice — this answers very well. Dip the cloth into hot water ; and the better to form the pudding, stretch the cloth in a basin, lay the paste over, and fill with frviit. Time to boil, one hour and a half. Probable cost, 4d., exclusive of fruit. Sufficient for five or six persons. Fruit Pudding Paste.— Chop six ounces of fresh suet as fine as can be;, mix it with one pound of flour, and a little salt. Touch it PRU (234 ) PRTJ lightly, making it into a smooth firm paste, with water. Roll out twice ; the quicker this is done the lighter will he the paste. Time, a quarter of an hour to prepare. Prohalile cost, od. Sufficient for six or seven persons. Fruit Sauce for Puddings.— Boil in a quarter of a pint of water double that quantity of fruit (raspberries, strawberries, or currants do well for this sauce), and four ounces of good sugar. Take off the scum as it rises, and when the juice looks rich, and is thickish, strain, and serve it over the pudding. This sauce niay be made from preserved fruits, when fruit is out of season. Fruit Soufl&e. — Split, peel, and stone a dozen fine ripe apricots, put them into a preserving-pan, with half a pint of water and half a pound of sifted sugar. Keep them simmering gently, until the apricots can be pulped and beaten through a fine sieve ; then mix together four ounces of flour, and haK a pint of cream ; add it to the pulped ftpricots, with two ounces of butter, and stir over the fire until it boils. Take the mixture off the fire, and stir in six beaten yolks of eggs, and lastly and lightly nine whites, whisked to a firm froth. Have ready a soufile dish, with a band of paper above to allow of its rising a great deal, which it will do if the above instruc- tions are carefully carried out. Bake in a moderate heat, and tuin the dish about that all 23arts of the souffle may be alike. Time, three-quarters of an hour. Fruit, Soup of Cheese-gourd.— Stew the fleshy part of a cheese-gourd in butter, and mix it over a slow fire untii it be of the consistence of thick cream. Add weak broth or water to it, and flavour with sugar and salt. To two quarts of water, put three or four pounds of gourds. Cover the bottom of a tureen with toasted bread, cut into dice, and pour the soup on the bread. Fruit, Soup of Spring. — The better class of pulpy vegetables are sometimes called in cookery spring-fruit, such are rhubarb, vegetable-marrow, gourd, cucumber, and pump- kin ; they may all be dressed with a little cream, milk, butter, or stock, and form a nice delicate dish, very healthful, if not very nutritious. Early spring rhubarb, cut into pieces, and simmered with a few small onions, in some good stock, a seasoning of salt and cayenne, and a thickening of butter rolled in flour, will give a zest. The rhubarb should be peeled and blanched. One bundle of Victoria rhubarb wiU make two quarts of soup ; skim while boiling, and serve strained over toasted bread sippets. Fruit, Stewed. — Every one who has lived on the continent must have appreciated the various compotes of fruits that are so readily and easily prepared, and must have recognised their superiority over stewed fruits \irepared by the English method. Almost all i:inds of fruit may be treated in the foreign style, and if served with macaroni or rice, are excellent, and much more wholesome than pastry tarts. The principal point lies in the preparation of the syrup ; the best refined sugar should be used, but as the fruits are for use within the next two or three days, they do not require much, which is very economical. Fruit Suet Pudding.— Take equal quantities of flour and finely-jjrepared bread- crumbs, a quarter of a pound of each, put them into a bowl ; add four ounces of shred suet and two ounces of sugar; moisten with a cup of milk, and beat until smooth ; then sprinkle and mix into the batter four ounces of weU-washed currants, with a tea-spoonful of grated ginger and one of salt

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