Sir Watkin Wynne Pudding

Ingredients

• Six ounces bread crumbs
• Three ounces suet
• Three ounces sugar
• Two eggs
• One and a half tablespoonfuls marmalade
• A little milk if necessary

Method

1. 1

   Make the bread crumbs; shred and chop the suet finely.

2. 2

   Mix all the dry ingredients in a bowl.

3. 3

   Beat up the eggs, add the marmalade, and mix the liquid with the dry ingredients.

4. 4

   The mixture should be rather moist as the bread crumbs swell, so add milk if necessary.

5. 5

   Turn into a greased bowl, cover with a greased paper, and steam for about one and a half hours.

6. 6

   Turn the pudding onto a hot dish, and pour round either marmalade or sweet melted-butter sauce.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 37. The excerpt below is the record exactly as published.

Sir Watkin Wynne Pudding* Six ounces bread crumbs. Three ounces suet. Three ounces sugar. Two eggs. One and a half tablespoonfuls marmalade. A little milk if necessary

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