Raisin Pudding

Ingredients

• b lb. valencias
• i pint milk
• 2 oz. sugar
• 2 eggs
• Pieces of stale bread
• Vanilla essence

Method

1. 1

   Stone the valencias, cut in half.

2. 2

   Put milk and sugar in a pan, boil.

3. 3

   Well grease a pudding-basin, decorate with the valencias; fill with the bread, broken into small pieces, with layers of valencias between.

4. 4

   Beat up eggs.

5. 5

   Add to milk with vanilla, and pour over the bread.

6. 6

   Cover with greased paper, and steam for 1 hour.

7. 7

   Serve with jam sauce.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 25. The excerpt below is the record exactly as published.

raisin pudding, and so on. Rules for Making, — i. Half weight of suet to flour and bread-crumbs. Where less than half weight is used, baking- powder is required (i tea-spoonful to each pound of flour). 2. All dry ingredients should be well mixed before any liquid is added. 3. Sufficient liquid should be added to form a thick batter. 4. Basin or pudding-mould should be well greased. Custai'd Puddings. — For these puddings a sweetened and flavoured custard of eggs and milk must be poured over a foundation of stale bread or cake spread with a little jam. They may be either steamed or baked. In any case the mould must be well greased. 56 HOUSEHOLD COOKERY Rules for Boiling, — i. The water must completely cover the pudding and be kept boiling all the time. 2. A cloth must be used, and the pudding tied firmly in ; or over the top of the basin. 3. Keep on the pan-lid, and add more boiling water as the water in the pan boils down. Rules for Steaming. — i. The water must only come three parts of the way up the basin. 2. Puddings should be covered with a greased paper, and not with a cloth. 3. Puddings are much lighter steamed than boiled. ^ 4. Keep on the pan-lid, and add more boiling water as the water in the pan boils down. Marmalade Pudding 3 oz. flour. 3 oz. sugar, I large egg. Milk. Grated rind of \ lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. 2 large table-spoonfuls marma- lade. I tea-spoonful Miller's baking- powder. \ tea-spoonful salt. Method. — Mix flour, bread-crumbs, suet, baking-powder, lemon-rind, sugar, and salt in a bowl. Beat up egg, add mar- malade, mix well, then pour into the flour, sugar, etc., and mix to a soft dough, adding milk if necessary. Pour into a well- greased pudding-basin^ cover with greased paper. Steam for 2 hours. Serve with sweet sauce. Raisin Pudding \ lb. valencias. i pint milk. 2 oz. sugar. 2 eggs. Pieces of stale bread. Vanilla essence

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