Lemon Pudding

Ingredients

• Half a pound bread crumbs
• Quarter a pound suet
• Two ounces flour
• Four ounces moist sugar
• Two lemons
• Two eggs
• half gills milk

Method

1. 1

   Make the bread crumbs; shred and chop the suet finely.

2. 2

   Mix all the dry ingredients in a bowl, and add the grated lemon rind.

3. 3

   Strain the lemon juice.

4. 4

   Beat up the eggs, add the milk, and stir the liquid into the dry ingredients.

5. 5

   Mix well.

6. 6

   Pour the mixture into a greased bowl, cover with a buttered paper, and steam for about one and a half hours.

7. 7

   Turn the pudding onto a hot dish, and pour round either a custard sauce or a sweet white sauce.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 36. The excerpt below is the record exactly as published.

Two eggs. One teaspoonful of ground ginger. Half a teaspoonful bicarbon- ate of soda. One tablespoonful syrup. Three-quarters of a gill milk. Sieve the flour into a bowl ; shred and chop the suet finely. Mix all the dry ingredients. Beat up the eggs, add the syrup PUDDINGS AND SWEET DISHES. 91 and milk, and stir into the dry ingredients. Pour the mixture into a greased bowl ; cover with a greased paper. Put the bowl into a stewpan with enough boiling water to come half- way up the bowl, and steam one and a half hours. Turn the pudding on to a hot dish, and pour round sweet melted-butter sauce. Sir Watkin Wynne Pudding* Six ounces bread crumbs. Three ounces suet. Three ounces sugar. Two eggs. One and a half tablespoonfuls marmalade. A little milk if necessary. Make the bread crumbs ; shred and chop the suet finely. Mix all the dry ingredients in a bowl. Beat up the eggs, add the marmalade, and mix the liquid with the dry ingredients. The mixture should be rather moist as the bread crumbs swell, so add milk if necessary. Turn into a greased bowl, cover with a greased paper, and steam for about one and a half hours. Turn the pudding on to a hot dish, and pour round either marmalade or sweet melted-butter sauce. Plain Suet Pudding* Six ounces flour. Two ounces bread crumbs. Pinch of salt. Half a teaspoonful baking- powder. Four ounces suet. About one gill milk. Sieve the flour, salt, and baking-powder into a bowl ; make the bread crumbs ; shred and chop the suet finely. Mix all the dry ingredients together, add the milk, and mix well : the mixture should drop easily from a spoon. Turn it into a greased bowl, cover with a greased paper, and steam about one and a half hours. Note. — This pudding may be tied in a floured cloth and boiled for about two hours. 92 PLAIN COOKERY RECIPES. Plain Plum Pudding. Four ounces bread crumbs. Two ounces flour. Three ounces suet Two ounces raisins. Two ounces sultanas. Two ounces currants. One ounce peel. Pinches of cinnamon, ginger, allspice, nutmeg, cloves. One teaspoonful of baking- powder. Two eggs. Half-gill milk. Salt. Two ounces sugar. Clean the fruit and stone the raisins ; shred and chop the peel roughly ; shred and chop the suet finely. Mix all dry ingredients in a bowl. Beat up the eggs, add the milk, and stir into the dry ingredients. Pour the mixture into a buttered bowl, tie over a floured cloth, put into a pan of boiling water, and cook from six to seven hours. This pud- ding may be boiled in a floured cloth; it will then take about three hours to boil. When sufficiently cooked, turn the pudding out, and serve with melted butter or brandy sauce. French Rice Pudding* Three ounces castor sugar. Three ounces rice. Three ounces suet. Four ounces raisins. Three ounces candied peel. Two eggs. One pint milk. Wash the rice well, put it into a stewpan with the milk, and cook gently until all the milk is absorbed. Stone and chop the raisins ; chop the suet and peel. Beat all these ingredients with the sugar into the rice. Beat the eggs well, and add them. Pour this mixture into a greased pudding- bowl, cover with a buttered paper, and steam for two hours. Turn out the pudding, and pour round marmalade sauce. PUDDINGS AND SWEET DISHES. 93 Baroness Pudding. Half a pound flour. Half a pound suet. Half a pound stoned raisins. One egg. One and a half gills milk. Pinch of salt. Chop the suet finely ; stone the raisins, cut them in half, and mix them with the flour, salt, and suet. Beat the egg, add the milk, and stir into the dry ingredients. Mix well. Tie in a floured cloth, and boil from four to five hours. When cooked, turn out, and pour round sweet melted-butter sauce. Snowdon Pudding. Three ounces suet. Four ounces bread crumbs. Three-quarters ounce ground rice. Four ounces raisins. Three tablespoonfuls marma- lade. Three ounces castor sugar. One lemon (grated rind). Two eggs. Half a gill milk. Ornament a greased pudding-bowl with the raisins, stoned and cut in half but not divided, pressing the cut sides on the bowl. Make the bread crumbs, and shred and chop the suet finely. Mix all the dry ingredients in a basin. Beat up the eggs, add the marmalade and milk, and stir them into the other ingredients. Pour the mixture into the prepared bowl, and steam for two hours. Turn on to a hot dish, and serve with marmalade sauce. Fig Pudding. Three ounces suet. One ounce flour. Four ounces bread crumbs. Eighteen figs. One tablespoonful syrup. Three ounces sugar. Three eggs. Half a teaspoonful bicarbon- ate of soda. Half a gill milk. PLAIN COOKERY RECIPES. 94 Stew the figs in a little water until tender, then chop them finely ; shred and chop the suet finely. Mix all the dry in- gredients in a bowl; add the figs, beaten eggs, syrup, and milk. Turn into a well-greased bowl, cover with a buttered paper, and steam steadily for two hours. Turn the pudding on to a hot dish, and pour a custard sauce round. Note. — Date pudding may be made by the above recipe, substituting half a pound dates for the figs. Lemon Half a pound bread crumbs. Quarter a pound suet. Two ounces flour. One and a Pudding. Four ounces moist sugar. Two lemons

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