Phim Pudding

Ingredients

• five ounces of bread crumbs
• a quarter of a pound of suet
• a quarter of a pound of currants
• a quarter of a pound of large raisins
• seven ounces of flour
• a quarter of a saltspoonful of salt
• a teaspoonful of baking powder
• two ounces of moist sugar
• two eggs
• one gill (a quarter of a pint) of milk

Method

1. 1

   Boil a large saucepan of water.

2. 2

   Grate bread crumbs.

3. 3

   Chop suet finely, sprinkle flour to prevent sticking.

4. 4

   Wash currants and check for stones.

5. 5

   Stone raisins.

6. 6

   Mix flour, suet, salt, baking powder, bread crumbs, currants, raisins, and sugar.

7. 7

   Beat eggs with milk and stir into the mixture.

8. 8

   Prepare a floured cloth over a basin, pour in the mixture, tie it up, and boil for two hours.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 124. The excerpt below is the record exactly as published.

a quarter of a pound of currants, wash them well in cold water, and rub them dry in a cloth. 7. We take up the currants in handsful and drop them, a few at a time, on to a plate, so as to find out if there are any stones mixed with the currants. 8. We take a quarter of a pound of large raisins and stone them. Lessons on Making Puddings. — Phim Pudding. 329 9. We put seven ounces of flour into a basin, and add to it the chopped suet, quarter of a saltspoonful of salt, and a teaspoonfid of baking powder. 10. We rub the suet well into the flour with our hands. N.B. — We should be careful not to leave any lumps. 11. We now add the bread crumbs, the currants and raisins, two ounces of moist sugar, and mix all well with a wooden spoon. N.B. — If preferred, treacle may be used instead of sugar. 12. We break two eggs into a basin, add to them one gill (a quarter of a pint) of milk and beat them up. 13. We now stir the milk and eggs into Mhe pudding and mix all well together. 14. We take a cloth, wring it out of hot water, flour it, and lay it over a quart basin. N.B. — We should be careful that the cloth is strong and that there are no holes in it. 15. We turn the mixture from the basin into the centre of the floured cloth. 16. We hold up the four corners of the cloth and tie up the pudding tightly with a piece of string. 17. When the water in the saucepan is quite boiling, we put in the pttdding, and let it boil for two hours. N.B. — The lid should be on the saucepan. 18. For serving, we take the pudding out of the cloth and turn it on to a hot dish. 33° National Training School for Cookery. PUDDINGS. Lesson No. 23. TAPIOCA AND APPLES. Average cost of "Stewed Tapioca and Apples? INGREDIENTS. d. 2 tablespoonsful of Tapioca o-J 6 apples 4 4 cloves and the peel and juice of half a lemon i 3 tablespoonsful of sugar oj 6 Time required {after the tapioca has soaked twelve hours), about three- quarters of an hour. Now we will show you how to make a stew of Tapioca and Apples. 1. We put two tablespoonsful of tapioca into a basin with one pint of water, and let it soak for twelve hours. N.B.— This should be done over-night. 2. We take six apples, peel, quarter, and core them. 3. We put three tablespoonsful of sugar into a saucepan with half a pint of cold water, put it over the fire and stir, until it has reduced and become a thick syrup. 4. We take half a lemon, wipe it clean with a cloth, and peel it very thinly with a sharp knife. N.B. — We must be careful not to cut any of the white, as it is very bitter. 5. We put the soaked tapioca into a large saucepan, add the syrup, the lemon peel, and four cloves. 6. We put the saucepan on the fire and stir it well until it boils. N.B. — We should be careful not to let any stick to the bottom. 7. We let it boil for ten minutes, until the tapioca has become clear. 8. After that time we put the apples into the saucepan, Lessons on Puddings. — Tapioca and Apples. 331 arranging them at the bottom, so that they are covered with the tapioca. 9. We move the saucepan to the side of the fire and let the apples stew gently for from fifteen to thirty minutes r according to their size. 10. We must not let them boil, or they will break. 11. We now squeeze the juice of the half lemon over the apples, and stir carefully. 12. When they are stewed quite tender, we take them out of the saucepan and put them on a dish. 13. We take the lemon peel and the cloves out of the tapioca satice, and colour the sauce (if liked) by adding half a teaspoonfid of cochineal. 14. We now pour the tapioca sauce over the apples. It is then ready for serving. 33- National Training School for Cookery. PUDDINGS Lesson No. 24. BOILED LEMON PUDDING. Average cost of a "Boiled Lemon Pudding" (in about 07ie pint basing INGREDIENTS. d. J lb. of bread crumbs 2 J lb. of suet 2 V 2 oz. of flour oj 1 lb. of moist sugar 1 2 lemons 3 2 eggs 2 2 tablespoonsful of milk oj 7V;#£ required, about two hours* Now we will show you how to make a Lemon Pudding. 1. We put a large saucepan full of water on the fire to boil. 2. We put a quarter of a pound of suet

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