Lady Abbess' Pudding

Ingredients

• the thin rind of a fresh lemon
• half a pint of new milk
• two tablespoonfuls of sugar
• two large fresh eggs
• four ounces of beef suet
• two ounces of a fresh cocoa-nut
• six ounces of Muscatel raisins
• four ounces of stale bread
• a teaspoonful of arrowroot
• a quarter of a pint of cocoa-nut milk
• two tablespoonfuls of cream
• a dessert-spoonful of brandy

Method

1. 1

   Soak lemon rind in milk, sweeten, heat, add eggs and cocoa-nut milk.

2. 2

   Layer bread, suet, raisins, lemon, nutmeg, and custard in a buttered mould.

3. 3

   Soak for an hour, boil for 3.5 hours, and serve with sauce made from arrowroot, syrup, cream, and brandy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 789. The excerpt below is the record exactly as published.

Lady Abbess' Pudding.— This excel- lent pudding is sometimes called Lady Betty's Delight. Take the thin rind of a fresh lemon, and let it soak for half an hour ia half a pint of new milk, then sweeten with two table- spoonfuls of sugar. Put the whole into a saucepan, and when well heated, add two large fresh eggs and the milk of a cocoa-nut, and put the custard aside to cool. Shred four ounces of beef suet very finely, grate two ounces of a fresh cocoa-nut, and stone and mince six ounces of Muscatel raisins. Cut four ounces of stale bread into thin slices. Butter a plain round mould, and stick raisins upoii it in even rows. Put a slice of bread at the bottom, and place upon it a little suet, a few raisins, a little chopped lemon-rind and juice, three grates of nutmeg, and a little custard, and repeat until aU the ingredients are used, being careful to place bread and custard at the top. Let the pudding soak for an hour, then lay a buttered paper on the top, tie in a floured cloth, plunge into boiling water, and let it boil quickly until done enough. Turn it out carefully, and serve with the following sauce in a tureen. Mix a tea- spoonful of arrowroot very smoothly with two table-spoonfuls of cocoa-nut milk. Pour over it a quarter of a pint of boiling syrup flavoured with lemon-rind and cinnamon, stir all together until the mixture is nearly cold, then add two table-spoonfuls of cream, a few drops of vaniUa essence, and a dessert-spoonful of brandy

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