Herefordshire Pudding

Ingredients

• 3 or 4 good apples
• 1 lb. of bread crumbs
• currants picked and washed
• 1/2 lb. of sugar
• half a nutmeg, grated
• 4 eggs

Method

1. 1

   Peel and core apples; mince them fine, and to every 1 lb. of apple add the same quantity of bread crumbs, and currants.

2. 2

   Beat up eggs, and mix the whole together.

3. 3

   It may be either boiled in a buttered basin or mould, or baked in a dish with paste round the rim.

4. 4

   Serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 112. The excerpt below is the record exactly as published.

1 lb. Bread Crumbs, \ lb. Flour, i lb. Currants, i lb. Raisins, 2 teaspoons Baking Powder, 1 teaspoon Ginger (ground), a little Nutiiieg or Cinna- mon, 4 tablespoons Brown Sugar, 1^ tablespoonfuls good Dripping, 2 Eggs, i pint Milk. Mix all well together. Pour into a buttered basin, and boil for 3 or 4 hours. Ging;er Pudding; (2). 5 oz. stale Bread, 2 oz. preserved Ginger, 3 Eggs, 3 oz. Sugar, i pint Milk. Beat eggs with sugar ; boil milk, pour over ; cut bread in small pieces ; mix in ginger and tablespoonful ginger syrup. Pour eggs and milk over. Soak ^ hour, then steam 1| hours. Gladstone Pudding;. 1 lb. stewed Prunes, IJ cupful of Suet, 1 cupful of Bread Crumbs, 1 cupful of Flour, 1 Egg, i teaspoonful of Soda. Mix with butter-milk, and boil 2 hours. (Chop and take out the stones of the prunes before mixing with the other ingredients.) Golden Pudding;. 2 Eggs, their weight in Butter and Flour, weight of 1 in Sugar, 2 tablespoon- fuls Raspberry Jam or Marmalade, and as much Baking Soda as will lie on a shilling. Cream the butter, and beat whole together for J hour. Boil 2 hours in buttered mould, and serve with melted red currant jelly. Golden Syrup Pudding;. 6 oz. Flour, 6 oz. Golden Syrup, 4 oz. Suet (chopped fine), 1 Egg, 1 teaspoonful Baking Powder, 2 tablespoonfuls Milk. Mix all well together, butter a basin or mould, and boil 3 hours. Cooked Grain To cook grain wdthout stirring, put the rice or other grain in tin canister (preferable to earthenware, because tin is a good conductor of heat) with a tight-fitting lid. Set in saucepan with boiling water f up tin. Cover, and keep water boiling fast till grain is cooked. If no canister is handy, a mould or cake tin will do, covered with plate or greased paper twisted tightly round. Room must be left for grain to swell, and a little butter will hasten the cooking. Half-pay Pudding;. i lb. Suet, i lb. Flour, ^ lb. Sugar, i lb. mashed Potatoes, i lb. grated Carrot, f lb. Currants, 2 oz. Peel, a little grated Nutmeg, 2 teaspoonfuls Baking Powder, 1 breakfastcupful Milk (heated). Mix, and j)ut in greased basin ; cover with plate, which tie on tightly with pudding cloth. Boil 6 hours, and servo with sauce. May be baked in little moulds, and served with sifted sugar over. Without ex^iggerating, it may be said that this pudding is equal in nutriment to 1| lb. beef steak. TRIED F AV on RITES COOKERY BOOK. 11? Herefordehire Pudding;. Peel and core 3 or 4 good apples ; mince them fine, and to every i lb. of apple add the same quantity of bread crumbs, and currants picked and washed, J lb. of sugar, and half a nutmeg, grated. Beat up 4 eggs

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