ST. MUNGO PUDDING
From Evans' recipe cookery book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 20. The excerpt below is the record exactly as published.
ST. MUNGO PUDDING. J Lb. Flour. 4 Ozs. Sultanas. 2 Teaspoon:! uls Baking Powder. i Egg- Nutmeg or Vanilla (for Flavouring). 4 Ozs. Butter. 4 Ozs. Castor Sugar. A Little Milk. Method. Rub butter into flour ; add sugar, baking powder and sultanas ; beat egg thoroughly and add milk (about a teacupful) ; add flavouring and mix with dry ingredients ; pour into a buttered' mould ; cover with a buttered paper ; steam for tw'o hours ; serve with sweet sauce. IRIS PUDDING. Ingredients. 4 Ozs. Butter. 5 Ozs. Flour. 2 Eggs. A Little Milk. 4 Ozs. Castor Sugar. $ Teaspoonful Baking Powder. 2 Teaspoonfuls Powdered Chocolate. Vanilla. Method. Beat butter and sugar to a cream ; add eggs (beaten), flavouring^ flour and baking powder ; add milk ; divide mixture into three basins ; colour one pink (with cochineal) ; add chocolate to a second ; keep third plain ; put alternate spoonfuls in buttered mould and steam one hour. Turn out and serve with custard sauce. 124 CORNISH JUNKET. Ingredients. 1 Quart Milk. Oz. Castor Sugar. 2 Large Teaspoonfuls Rennet. A Little Nutmeg. Clotted Cream. Method. Warm the milk to ninety-eight degrees ; add the sugar, pour into a bowl, and add the rennet ; stir for three seconds ; put in a glass dish ; when set, sprinkle with nutmeg and serve with cream. If clotted cream is not obtainable, use ordinary double cream. 125 LEMON PUDDING. Ingredients. 4 Ozs. Flour. 4 Ozs. Bread Crumbs. * i Egg. i Teaeupful Milk, i Lemon. Method. Put flour, bread crumbs, sugar and baking powder into a basin ; add suet ; grate rind of lemon and add ; squeeze and strain juice into cup ; whisk egg and add syrup to it ; add milk and lemon juice to egg and stir ; mix all together ; pour into greased and floured basin ; cover with greased paper ; steam for two hours. Serve with sweet sauce. To make Sauce. — Ingredients — i oz. flour, i oz. butter, i oz. sugar, i breakfast -cupful milk, I egg. Method — Melt butter in saucepan ; stir in flour ; add milk and sugar, and stir till it boils ; whisk egg and stir in when taking from fire. 4 Ozs. Suet. 4 Ozs. Castor Sugar, i Dessert -spoonful Syrup. | Teaspoonful Baking Powder. 126 GRASMERE PUDDING* Ingredients. 2 Penny Sponge Cakes. i Packet Raspberry Jelly, i Pint Liquid Custard. i Pint Whipped Cream. A Little Raspberry Jam. Method. Cut up sponge cakes ; spread with raspberry jam and place in bottom of glass dish ; dissolve jelly ; when half set, pour over sponge cakes ; leave till cold ; pour custard (cold) over cakes ; heap whipped cream high ©n dish ; sprinkle with a little pink sugar. 12? WELCOME GUEST PUDDING. Ingredients. 4 Ozs, Bread Crumbs. 2 Ozs. Sugar. ij Oz. Candied Lemon Peel, i GiU Milk. Method. . hoP. suet very fine ; blanch almonds and chop (not very fine) • mix bread crumbs, suet, sugar, almonds and half the lemon peel * beat eggs well and stir in milk ; mix with dry ingredients and add vanilla • grease mould and place rest of lemon peel (cut into strips) inside so as to ornament pudding ; pour in mixture ; cover with buttered paper ; steam for one hour and twenty minutes. Serve with sweet sauce. 2 Ozs. Suet. 1 1 Oz. Almonds. 2 Eggs. i Teaspoonful Vanilla. 12$ BOILED BATTER PUDDING. Ingredients. J Teaspoonful Baking Powder. 4 Ozs. Flour. 3 Eggs, i Pint Milk. Method. Mix flour and baking powder; thoroughly beat the eggs and stir in with a little of the milk (cold) until a perfectly smooth and rather thin paste is obtained ; heat remainder of milk and stir in to the batter ; pour into a greased pudding basin, and boil hard for t\yo hours. Serve with raspberry jam, or sweet sauce, or butter and sugar, as preferred. 129 BOLTON PUDDING. ingredients. 3 Ozs. Flour. i Tablespoonful Lemon ij Oz. Butter. Marmalade, i Teaspoonful Baking i Oz. Castor Sugar. Powder. i Egg. 3 Tablespoonfuls Milk. Method. Mix dr}/ ingredients ; beat butter to a cream ; beat egg and mix with milk ; mix all the ingredients except the lemon mar¬ malade ; put lemon marmalade at bottom of buttered basin ; pour in mixture, and steam for one hour and a half. Serve with sweet sauce. i.3Q A GRUMPY PUDDING (ECONOMICAL). Ingredients. 1 Lb. ^lour. i Teaspoonful Baking 2 Ozs. Suet. Powder. 2 Ozs. Castor Sugar. 4 Ozs. Currants. A Little Milk. 1 Egg. A Little Nutmeg. Method. Chop suet and mix with dry ingredients ; beat egg and add nearly breakfast-cupful skimmed milk ; pour gradually into dry mixture, and thoroughly stir — it should be rather thinner than a cake mixture % grease a pie dish ; dust over with sugar ; pour all in and bake for one hour and a half or a little longer. Turn out of dish ; dust over with sugar ; serve hot. FIG PUDDING. ingredients. J Lb. Figs. 4 Ozs. Flour. 4 Ozs. Brown Sugar, i Teaspoonful Baking Powder. A 1 Egg. 4 Ozs. Suet. 4 Ozs. Bread Crumbs, i Teaspoonful Ground Cinnamon. Little Milk. Method. Beat egg and mix with milk ; mix well with other ingredients pour into buttered basin, and steam two and a half hours. 132 CANARY PUDDING. Ingredients. 6 Ozs. Butter. I Teaspoonful Baking 4 Ozs. Castor Sugar. Powder. 6 Ozs. Flour. 3 Eggs. Essence of Lemon. Method. Beat butter and sugar to a cream ; sift in flour ; beat eggs (yolks and whites separately) ; add yolks ; add whites ; add baking powder ; put in buttered basin and steam for two hours. 133 BUCKINGHAM PUDDING. Ingredients. 4 Ozs. 3 Ozs. 3 Ozs. Flour. 2 Eggs. Butter. J Teaspoonful Baking Castor Sugar. Powder. Rind of 7|: Lemon (grated). Method. Beat butter and sugar to a cream ; add alternately eggs (beaten) and flour (sifted), beating well between each addition ; add lemon rind ; add baking powder last. Butter some little dariole moulds and half fill with mixture ; cover with buttered paper and steam for thirty minutes ; turn out and serve with jam sauce poured round. To make the Sauce. — Ingredients — 2 tablespoonfuls raspberry jam ; 2 tablespoonfuls sugar ; J pint water ; juice of J lemon. Method — Boil till reduced to three-quarters ; strain and pour round puddings. I34 HIGH CHURCH PUDDING. Ingredients. 6 Ozs. Suet. £ Lb. Flour
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