Lemon Pudding

Ingredients

• ½ lb. beef suet
• 1 lemon
• 1 lb. castor sugar
• ¼ lb. fresh breadcrumbs
• 1½ eggs
• A little cream or milk

Method

1. 1

   Skin and finely chop the beef suet; mix a little flour with the suet when chopping.

2. 2

   Put it in a basin, add the breadcrumbs and sugar; grate the lemon rind and add also.

3. 3

   Mix well, moisten with the juice of the lemon and the eggs, previously beaten.

4. 4

   Stir in enough cream or milk to get the usual consistency.

5. 5

   When thoroughly mixed, fill a well-buttered mould, tie it up in a buttered cloth, and boil for about an hour and a quarter.

6. 6

   Serve with lemon sauce.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 24. The excerpt below is the record exactly as published.

LEMON PUDDING. ^ lb. beef suet 1 lemon i lb. castor sugar J lb. fresh breadcrumbs 1| eggs A little cream or milk

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