Gloucester Pudding
From Household cookery, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 27. The excerpt below is the record exactly as published.
glass sherry. i table-spoonful water. Method, — Cut bread into small dice, and soak with sherry and \ pint of milk, keeping the basin covered. Chop the peel finely, and add with cleaned sultanas, sugar, and lemon-rind to bread, etc. Put the lump sugar and water in a pan, place over the fire till it becomes a dark brown. Cool a little, add milk slowly, until the caramel dissolves, then add eggs, well beaten. Pour this brown custard over the pudding mixture, and mix thoroughly. Pour into a well-buttered mould, cover with a greased paper, and steam 2 hours. Serve with vanilla or German egg sauce. PUDDINGS 59 Gloucester Pudding 4 oz. bread-crumbs. 4 oz. suet (finely chopped). 4 oz. flour. 4 oz. sultanas. 4 oz. sugar. 2 oz. candied peel. I glass sherry. 2 eggs. I tea-spoonful ground cinnamon
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