Regent's Pudding

Ingredients

• two ounces of the white meat of a cocoa-nut
• two ounces of finely-grated bread-crumbs
• two ounces of flour
• three ounces of finely-shred beef suet
• a table-spoonful of picked and washed currants
• a table-spoonful of chopped raisins
• a little sugar
• two eggs
• half a quarter of a pint of milk

Method

1. 1

   Mix the ingredients thoroughly and beat them up with the eggs and milk.

2. 2

   Pour the mixture into a buttered basin, cover with buttered writing-paper, and tie in a cloth.

3. 3

   Plunge into boiling water and boil quickly until done, about three hours.

4. 4

   Turn out carefully and pour over custard-sauce flavored with vanilla before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1510. The excerpt below is the record exactly as published.

Regent's Pudding. — Grate two ounces of the white meat of a cocoa-nut. Mix with this two ounces of finely-grated bread-crumbs, two ounces of flour, three ounces of finely-shred beef suet, a table-spoonful of picked and washed currants, a table-spoonful of chopped raisins, and a little sugar. jSIix these ingredients tho- roughly, and beat them up with two eggs and half a quarter of a pint of milk

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