Grated Breadcrumb Pudding

Ingredients

• 3 breakfast-cupfuls of grated soft breadcrumbs
• 2 breakfast-cupfuls of finely-shred beef-suet
• 3 teacupfuls of washed and dried currants
• 3 teacupfuls of stoned raisins
• 1 teacupful of candied citron-peel
• 1 breakfast-cupful of moist sugar
• 1 salt-spoonful of grated nutmeg
• 1 salt-spoonful of salt
• five eggs
• 2 table-spoonfuls of flour
• £ wineglassful of brandy

Method

1. 1

   Mix breadcrumbs with suet, currants, raisins, citron-peel, sugar, nutmeg, and salt.

2. 2

   Beat eggs and mix with flour and brandy.

3. 3

   Combine all, put into a buttered basin, cover, and boil for four hours.

Nutrition per serving

Estimated from matched ingredients across 6 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.

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 and stir into them by degrees 3 table-spoonfuls each of brandy, sherry, and noyeau ; then mix this into the fruit, suet, flour, &c., in the pan, and continue stirring till all are well incor- porated. Pill two or three buttered basins or moulds with this, and if they are not fitted with covers tie cloths firmly over them, plunge them into boiling water, and let them boil fast for five hours. (3) Well wash and dry lib. of currants, stone lHb. of raisins, cut small or into slices fib. of candied peel, skin lflb. of beef- suet and chop it as fine as possible, and put all into a large earthenware pan, adding lflb. of breadcrumbs rubbed through a fine wire-sieve, 2Jlb. of flour, and lib. of sugar. Mix all these together thoroughly with a strong wooden spoon, then stir in six eggs well beaten with 1 breakfast-cupful of milk, and continue stirring till thoroughly well mixed. Butter a mould or basin, fill it, tie a cloth firmly over it, plunge it into boiling water, and let it boil fast for twelve hours. (4) Put 12oz. of sifted breadcrumbs into a basin, and work them in with 8oz. of flour ; then rub in 12oz. of finely-shred beef-suet, add 8oz. of picked, washed, and dried currants, 4oz. each of chopped candied orange- and citron-peels, lflb. of raisins cut in halves and stoned, a small quantity of powdered ginger, half a nutmeg grated, and work well in with a spoon nine or ten well-whipped eggs and a wineglassful of brandy. Mix well for a-quarter-of-an-hour or so, until the whole of the dry ingredients are moistened and incorporated. Put the pudding into a mould or basin with a cloth tied over, or put it into a cloth, and boil for six hours in a saucepan of water. Place it on a dish, pour round a little brandy or brandy sauce, and serve. This pudding, if not required for use the same day as made, should be tied up in a cloth, hung in a cool cellar, and before serving boiled again for about two hours; it will remain good for a month or so after being first boiled. (5) Put 3 breakfast-cupfuls of grated soft breadcrumbs into a bowl, and mix in 2 breakfast-cupfuls of finely-shred beef- suet, 3 teacupfuls each of washed and dried currants and stoned raisins, 1 teacupful of candied citron-peel cut up into very thin slices, 1 breakfast-cupful of moist sugar, and 1 salt- spoonful each of grated nutmeg and salt. Beat five eggs in For details respecting Culinary Processes, Utensils, Christmas Fare— continued. a basin, and mix in 2 table-spoonfuls of flour made into a thin batter with milk ; add also £ wineglassful of brandy

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