Sultana and Crumb Pudding

Ingredients

• lb. bread crumbs.
• 3 oz. suet.
• 5 lb. flour.
• •t lb. sultanas.
• 2 oz. sugar.
• A pinch of salt.
• L pint milk.
• 1 egg.
• ~ teaspoonful baking powder.
• A grating of nutmeg if liked.

Method

1. 1

   The method and time of cooking is the same as for Fig Pudding.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 30. The excerpt below is the record exactly as published.

1 egg. 1 teaspoon ful grated ginger. 1 teaspoonful baking powder. Method : — Mix the flour, bread crumbs, ginger, and baking powder in a basin, add the suet, finely chopped, and the peel cut into small pieces. Mix the treacle, egg, and milk together, pour this on the dry ingredients, and mix well, making it rather moist. Boil or steam from 2 to 4 hours, or bake 1 hour. If liked, the egg need not be used. BAKED MACKEREL OR HERRINGS. Ingredients : — 2 good-sized mackerel or about 6 herrings. 6 tablespconfuls bread crumbs or 3 oz. 2 ,, chopped parsley. 1 teaspoonful herbs, or to taste. 2 tablespoonfuls dripping. Flour, salt, pepper, raspings. Method : — Cut the heads and fins of the fish, wash and dry them, and take the backbones out. Put the head, fins, and bones to stew for gravy. Sprinkle the fish lightly with pepper, salt, and flour, and lay it in a baking-tin containing the drip- ping melted. Mix the crumbs, parsley, and herbs, adding a little salt and pepper, and spread this over the mackerel in the tin, cover with the other, dredge again with pepper, salt and 69 flour, finishing with raspings. Bake in a hot oven about 4 hour, basting it a few times. N.B. — (1) Where an oven is a difficulty, a dutch oven will do for nearly all baked dishes of this kind. (2) This is intended especially for the oily class of fish, the bread crumbs absorbing the oil. So if white fish be cooked in this way, the forcemeat will require milk or fat. FIG PUDDING. Ingredients : — -t lb. figs (cut finely). I lb. bread crumbs. •1- lb. suet (chopped). -t lb. sugar. -t lb. flour. 1 gill milk, or more. 1 egg- A little salt. •i- teaspoonful baking powder. Method : — Grease a basin or mould. Mix all the dry ingre- dients together, beat the egg and milk, pour it in, and mix very well. It should be a rather moist mixture. Put it into the mould, and cover with greased paper for steaming. If boiled, tie a pudding-cloth over, and cook from 3 to 4 hours. When done, remove the paper or cloth, turn the pudding on to a hot dish, and serve plain, or with lemon sauce. SULTANA AND CRUMB PUDDING. Ingredients : — lb. bread crumbs. 3 oz. suet. 5 lb. flour. -t lb. sultanas. 2 oz. sugar. A pinch of salt. L pint milk. 1 egg- ~ teaspoonful baking powder. A grating of nutmeg if liked.

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