Lemon Pudding

Ingredients

• 2 oz. ground rice
• 2 oz. stale bread crumbs
• 2 oz. finely minced suet
• 1/2 oz. dripping or butter
• 1 lemon
• 1 oz. candied lemon peel
• about 1 gill milk
• 1 oz. sugar

Method

1. 1

   Mix the rice, crumbs, suet and sugar together in a basin; remove the sugar from the peel; chop the peel finely and put it in the basin.

2. 2

   Grate the outer rind of the lemon into the basin; roll the lemon to make it soft; cut it in two and squeeze the juice into the basin, keeping back the pips.

3. 3

   Stir these ingredients well together; add gradually enough milk to make a stiff mixture.

4. 4

   Place it in a well greased tin, shape, or pudding bowl; cover tightly with a greased paper; steam for two hours; turn out, serve with sweet sauce.

As published

This recipe was extracted from The school cookery book (1881), page 57. The excerpt below is the record exactly as published.

Lemon Pudding. — Required : 2 oz. ground rice ; 2 oz. stale bread crumbs ; 2 oz. finely minced suet ; ^ oz. dripping or butter ; 1 lemon ; oz. candied lemon peel ; about 1 gill milk ; 1 oz. sugar

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