Lothian Pudding

Ingredients

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

Method

1. 1

   Chop suet finely, remove crust from bread, and rub it.

2. 2

   Combine all ingredients in a bowl and mix well.

3. 3

   Prepare for cooking as directed.

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. 167 also the sugar, marmalade, and ratifia. Stir this mixture well with a wooden spoon, and pour it into the buttered mould. Twist over the top a piece of kitchen-paper, place the mould in a pan half filled with boiling water, and allow the water to boil two hours. Turn it out and pour round a wine sauce. (See page 181.) NOTE. — The appearance of this pudding is much improved by arranging in the mould a few dried cherries before pouring in the mixture. Devonshire Junket. — One quart milk, one table-spoon- ful brandy, one table-spoonful essence of rennet, one half pint thick cream. Place in a sauce-pan the milk and heat it over the fire till tepid. Pour the milk into a shallow dish, and add the rennet and brandy. Stir well together, then let it stand till quite cold. Pour over the top the cream, and send it at once to table. NOTE.— This may be garnished with dried fruit. Turban. — One pint of red currants, one pint of raspberries, six ounces of sugar, twelve slices of very thinly-cut breadj one half pint double cream. Place in a preserving-pan the fruit and sugar, stir all well over the fire till boiling, draw the pan then on one side, and let the contents simmer very slowly for half an hour. Take the pan from the fire and allow the fruit to become quite cold. Place now in a deep crystal dish alternate layers of the cooked fruit and the slices of bread. Place now in a basin the cream, and with an egg-whisk whip it to a solid froth, and pile it high over the fruit and bread. 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.