Pudding

Ingredients

• 6oz. of breadcrumbs
• Jib. of flour
• Jib. of beef-suet
• Jib. each of picked, washed, and dried currants
• Jib. of stoned raisins
• 2oz. of sultana raisins
• 3oz. of chopped candied orange-
• and citron-peels.
• half a nutmeg
• 1 breakfast-cupful of milk
• five well-beaten eggs
• J wineglassful of brandy

Method

1. 1

   Put the breadcrumbs and flour into a basin, mix in the beef-suet, and add the currants, stoned raisins, sultana raisins, and chopped candied peels.

2. 2

   Grate over half a nutmeg, and stir in the milk, eggs, and brandy.

3. 3

   Put the pudding into a buttered basin or tie it up in a wet cloth, plunge it into a saucepan of water, and boil for about six hours.

4. 4

   Turn it out carefully onto a dish, pour round a little arrowroot or sweet sauce or brandy, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 352. The excerpt below is the record exactly as published.

puddings should be boiled several days before being wanted, and then only heated through before being served. (9) Put 6oz. of breadcrumbs and Jib. of flour into a basin, mix in Jib. of beef-suet finely shred and rubbed through a sieve, and add Jib. each of picked, washed, and dried currants and stoned raisins, 2oz. of sultana raisins, and 3oz. each of chopped candied orange- and citron-peels. When they are well mixed, grate over half a nutmeg, and stir in 1 breakfast- cupful of milk, five well-beaten eggs, and J wineglassful of brandy

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