Lemon Pudding No. 2

Ingredients

• Half a pound of Bread-crumbs
• Quarter of a pound of Suet
• Two ounces of Flour
• Quarter of a pound of Moist Sugar
• Two Lemons
• Two Eggs
• Two tablespoonfuls of Milk

Method

1. 1

   Chop up the suet very fine, and rub it into the flour with your fingers, in a basin, then add the bread-crumbs and moist sugar, the grated rind and the juice of the two lemons.

2. 2

   Break the two eggs in another basin, and beat well together with two tablespoonfuls of milk; pour the milk and eggs on to the other ingredients, and mix well together.

3. 3

   Grease a pint basin, pour in the mixture, cover it with a greased paper, and steam for four hours, then turn it out of the basin and serve.

4. 4

   To steam any pudding, stand it in a saucepan with enough boiling water to come half-way up the basin; as the water boils away add more boiling water, and keep the lid on the saucepan to keep the steam in.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 62. The excerpt below is the record exactly as published.

emon Pudding. No. 2. Ingredients. Half a pound of Bread-crumbs. Quarter of a pound of Suet. Two ounces of Flour. Quarter of a pound of Moist Sugar. Two Lemons. Two Eggs. Two tablespoonfuls of Milk

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