Raisin Pudding

Ingredients

• 1 lb. flour
• 4 lb. sugared raisins
• make to stiff paste with milk

Method

1. 1

   Mix thoroughly and make to a stiff paste with milk.

2. 2

   Boil in a floured cloth or buttered basin for 4 hours.

3. 3

   If boiled in long shape (roly-poly), this pudding takes only 2 hours.

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 13. The excerpt below is the record exactly as published.

RAISIN PUDDING.-1 Ib. flour, 4b. Sigaed raisin mix thoroughly and make to stiff paste with milk. Boil in floured cloth buttered basin for 4 hrs, If boiled i in long shape- roly-poly—this pudding takes only 24 hrs. COLLEGE PUDDING. —2. cupfuls Grea nee 60z. chopped suet, } lb. currants, few thin slices cand peel, 3 oz. sugar, 2 eggs, nutmeg to taste. -Mix dry ingredients thoroughly and moisten with beaten eggs. Beat mixture thoroughly. For fried puddings, k mixture fairly stiff. Roll into balls and fry in hot: till done fine light brown, about 20 mins. | i cloth before fire; serve with white sauce. puddings mix with milk, beat ther get: and boil S 20 mins. in buttered basin. - ECONOMY CUSTARD.—1 Sint milk, 2 level t spoonsful cornflour, l egg. Mix cornflour with 4 cup- ful cold milk, boil rest of milk, stir in cornflour; boil for2mins. Stirin e88: well Denton: while cornflour is still hot. 5 ees SNOW PUDDING Tee: gelatine: 1 cup. sugar, 3 eggs, 1 pint boiling water, juice of 1 lemon, Dissolve gelatine im boiling water to which has been added sugar and lemon juice; mix welland set tocool. Beat whites of eggs to stiff froth, and when jelly begins to thicken beat all together ; when thoroughly mixed, pour i mould. Serve with custard Bia with vee of Pete with lemon. : SF UNKET. a quart oie 1 Rennet . chocolate or 1 tablespoon cocoa, lrops of. vanilla, 1 dessertspoon sugar. Mix cocoa with 4 cup milk and allow to just ng point ; add to the remainder of milk and unket tablet which has been dissolved in teaspoon cold O° set. 5: GER PUDDING. p flour, 1 cup suet, 1 teaspoonful ground ginger, H spoon carbonate of ‘soda, 2 tablespoonsful sugar, 4 cup warm treacle and little. milk. Dissolve the carb. of soda in a little warm milk, mix all together; put in’ ‘greased basin and steam 3 hrs. Serve with custard or sweet sauce. ie GROUND RICE PUDDING. ——Put 2 tablespoons- ul ground rice into pan, mix it with little milk; add . remainder of 1 pint milk, salt, and flavouring. Allow to boil about 7 mins., ‘then remove from fire. Add 1 egg well beaten, pour into greased pie-dish, put into hot oven and cook for about 15 mins. MINCEMEAT. ——Chop 4 oz. suet, 4 Ib. apples, and 20z. candied peel. Put in with-i1b. cleaned currants, and i Ib. sultana-raisins, mix well together with 2 oz. ugar, 1 lemon juice and rind, 4 teaspoonful ground i Mix thoroughly and tie down in jar until “CE mincemeat is heated through in. oven this prevents possible 1 fermentation of fruits). ‘SHORT PASTRY.—Rub 3 1b: clarified dripping or _lard into 1 lb. flour

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