Lothian Pudding

Ingredients

• one half pound of suet
• one half pound of bread
• one half pound apples
• one half pound currants
• one half pound sugar
• four eggs
• two ounces almonds
• one ounce candied peel
• one half of a nutmeg

Method

1. 1

   Remove skin from the suet and chop finely.

2. 2

   Remove crust from the bread and sieve the crumb.

3. 3

   Pare and core the apples, chop roughly.

4. 4

   Blanch and chop almonds finely.

5. 5

   Mix candied peel, bread crumb, suet, currants, almonds, sugar, and apples.

6. 6

   Stir well and grate nutmeg over.

7. 7

   Beat eggs until light, mix with other ingredients.

8. 8

   Prepare a mould, pour in mixture, cover, and boil in water for 2.5 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 112. The excerpt below is the record exactly as published.

Lothian Pudding. — One half pound of suet, one half pound of bread, one half pound apples, one half pound currants, one half pound sugar, four eggs, two ounces almonds, one ounce candied peel, one half of a nutmeg

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