Plum Pudding, Hedgehog

Ingredients

• one pound of stale bread very finely grated
• half a pound of dried flour
• a teaspoonful of salt
• a pound of currants carefully cleaned and dried
• a pound of raisins stoned and chopped
• a pound of beef suet finely minced
• two ounces each of candied lemon
• two ounces of candied citron
• two ounces of candied orange
• half a pound of brown sugar
• the rind of a large lemon
• a small nutmeg
• an ounce of sweet almonds
• three bitter ones blanched and chopped small

Method

1. 1

   Mix dry ingredients thoroughly and moisten with eggs beaten up and mixed with brandy or ale.

2. 2

   Use just enough liquid to moisten the pudding.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1251. The excerpt below is the record exactly as published.

a tea-spoonful of salt, half a. pound of raw sugar, three-quarters of a pound of stoned and chopped raisins, three-quarters of a pound of currants, two ounces each of candied lemon, orange, and citron cut into shreds, a quarter of a pound of apples pared, cored, and chopped, half an ounce of mixed spice consist- ing of pounded cloves, cinnamon, and grated nutmeg, and half a tea-spoonful of finely- minced lemon-rind. Mix these ingredients tho- roughly, then make the mixture into a stiff batter by adding to it five eggs beaten up with half a pint of milk and a glass of brandy. Turn the pudding either into a cloth or a mould; if the latter is used, it must be filled quite full, and covered with a cloth. Put the pudding into boiling water, and keep it boiling until done enough. Sift powdered sugar over the pudding before serving it, and send brandy sauce or whip sauce to table in a tureen. Time to boil, five hours. Probable cost, 3s. Suf- ficient for seven or eight persons. Plum Pudding, Family.— Beat four eggs thoroughly. Mix with them half a pint of new milk and a tea-spoonful of salt. Then stir in half a pound of beef suet finely shred, a pound of raisins stoned and chopped, four ounces of cur- rants picked and dried, four ounces of brown sugar, a grated nutmeg, and an ounce of candied peel cut into strips. Stir these ingredients well together, and pour in another half -pint of milk ; then add equal quantities of grated crumb-of- bread and flour, to make a stiff paste. Half an ounce of almonds blanched and chopped small, a little more candied peel, and a few more currants, may be added if liked, but if the pudding is too rich it will not be so likely to turn out properly. It may be boiled either in a cloth or in a mould. In a cloth it will be more quickly cooked; it wiU look better if boiled in a mould. A glassful of brandy and a dessert-spoonful of noyau stirred into the sauce greatly improves this pudding. Time to PLU ( 590 ) PLU boil, four to five hours. Probable cost, 2s. Sufficient for six or seven persons. Plum Pudding, Prench {see French Plum Pudding). Plum Pudding, Hedgehog.— Grate one pound of stale bread very finely, and mix with it half a pound of dried iiour. Add a tea- spoonful of salt, a pound of currants carefully cleaned and dried, a pound of raisins stoned and chopped, a j)ound of beef suet finely minced, two ounces each of candied lemon, citron, and orange, half a jjound of brown sugar, the rind of a large lemon rubbed upon sugar and crushed to powder, a small nutmeg grated, an ounce of sweet almonds, and three bitter ones blanched and cho^Dped smal

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