Hedgehog Pudding

Ingredients

• half a pound of beef suet
• a quarter of a pound of flour
• a quarter of a pound of bread-crumbs
• half a pound of currants
• half a pound of raisins
• half a pound of sugar
• one ounce of candied lemon
• one ounce of candied orange
• one ounce of candied citron
• half a nutmeg grated
• a dessert-spoonful of lemon-juice
• a small pinch of salt
• three or four sweet almonds, blanched and sliced
• four eggs
• as much ale as will make the pudding into a stiff paste

Method

1. 1

   Mix dry ingredients, then add eggs and ale to form a stiff paste.

2. 2

   Tie in a cloth and boil for five hours.

3. 3

   Stick blanched almonds into the pudding before serving with brandy sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 712. The excerpt below is the record exactly as published.

Hedgehog Pudding.— Shred half a pound of beef suet very finely. Mix with it a quarter of a poimd of flour, a quarter of a pound of bread-crumbs, half a pound of currants, half a pound of raisins, half a pound of sugar, one ounce each of candied lemon, orange, and citron, haK a nutmeg grated, a dessert-spoonful of lemon-juice, a small pinch of salt, three or four sweet almonds, blanched and 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.