Hedgehog Pudding

Ingredients

• half a pound of beef suet
• four ounces of bread-crumbs
• half a pound of currants
• the same of sultanas
• four ounces of sugar
• half an ounce of orange-peel
• one and a half ounces of lemon-peel
• one of citron
• a pinch of salt
• four sweet almonds
• four eggs
• as much ale as will make the pudding into a stiff paste

Method

1. 1

   Mix suet, bread-crumbs, currants, sultanas, sugar, peels, nutmeg, salt, almonds, and eggs.

2. 2

   Tie in a cloth and boil for five hours.

3. 3

   Blanch almonds and stick them in the pudding before serving with brandy sauce.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Hedgehog Pudding. Shred half a pound of beef suet finely, mix with it four ounces of bread-crumbs, half a pound of 32 PUDDINGS AND PAS TP V currants, and the same of sultanas, four ounces of sugar, half an ounce of orange-peel, one and a half ounces of lemon-peel, and one of citron, a good grate of nutmeg, half a wineglassful of lemon-juice, a pinch of salt, four sweet almonds sliced, four eggs and as much ale as will make the pudding into a stiff paste

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