Leicester Club Pudding

Ingredients

• Half a pound of sultanas
• Six ounces of brown sugar
• Half a pound of breadcrumbs
• A quarter of a pound of preserved suet
• Half a pound of finely-chopped ginger
• A quarter of a pound of candied citron peel
• Half an ounce of bitter almonds
• A pinch of salt
• Four eggs

Method

1. 1

   Chop ginger, almonds, and citron fine.

2. 2

   Mix with sultanas, breadcrumbs, suet, and sugar.

3. 3

   Beat eggs, add to mixture, and mix thoroughly.

4. 4

   Put into a well-buttered mold and boil for four hours.

5. 5

   Serve with warm custard.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 29. The excerpt below is the record exactly as published.

LEICESTER CLUB PUDDING Ingredients Half a pound of sultanas. Six ounces of brown sugar. Half a pound of breadcrumbs. A quarter of a pound of preserved Half a pound of fineIy=chopped ginger. suet. Half an ounce of bitter almonds. A quarter of a pound of candied A pincli of salt. citron peel. Four eggs

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