Sultana Pudding

Ingredients

• ½ lb. of sultana raisins
• ½ lb. of suet
• 1 breakfast-cupful of bread crumbs
• 2 tablespoonfuls of flour
• 2 tablespoonfuls of sugar
• 2 well-beaten eggs
• ½ pint of milk
• 1 teaspoonful of ginger
• ⅛ saltspoonful of nutmeg
• 1 tablespoonful of brandy

Method

1. 1

   Mix together half a pound of sultana raisins, half a pound of finely chopped suet, a large cupful of bread crumbs, two tablespoonfuls of flour, two tablespoonfuls of sugar, two well-beaten eggs, half a pint of milk, a teaspoonful of ground ginger, a very little nutmeg, a tablespoonful of brandy.

2. 2

   Boil in a buttered mould five hours, with a floured cloth tied over the top.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 28. The excerpt below is the record exactly as published.

Sultana Pudding. IFor Eight Persons. — ^ lb. of sultana raisins ; J lb. of suet ; nireakfast-cupful of bread crumbs ; 2 tablespoonfuls of flour ; Utablespoonfuls of sugar ; 2 well-beaten eggs ; ^ pint of idk ; 1 teaspoonful of ginger ; § saltspoonful of nutmeg ; 1 Mespoonful of brandy. !Mix together half a pound of sultana raisins, half ; poimd of finely chopped suet, a large cupful of 66 SAVOURIES AND SWEETS. bread crumbs, two tablespoonfuls of flour, two table- spoonfuls of sugar, two well-beaten eggs, half a pint of milk, a teaspoonful of ground ginger, a very little nutmeg, a tablespoonful of brandy. Boil in a buttered mould five bours, witb a floured cloth tied over the top. Green or Unripe Fruit Tarts. Fou Six Persons. — 1 quart of fruit ; | lb. of sugar ; enough puff paste to cover a pie dish ; 1 oz. of castor sugar. If green or unripe fruit is used for tarts, it should be flrst stewed with half its weight of sugar and a little water, and then poured with its syrup into a pie dish and covered with puff paste. Castor sugar should always be sifted over a fruit tart before send- ing it to table. Canadian Cherry Pie. For Five Persons. — 1 quart of cherries ; 1 handful of flour ; f pint of molasses. Stone your cherries, lay some paste in a deep dish, add your fruit; fill the dish with molasses, over which sprinkle a handful of flour. Cover with a rich pufl paste and bake half an hour. Rice Cream. For Eight Persons. — J lb. of rice ; 1 pint of new milk ; 1 lemon ; 1 oz. of gelatine ; J pint of cream ; J lb. of sifted sugar. Let a quarter of a poimd of rice simmer in a pint of new milk till it is reduced to a smooth mash, flavour with lemon. Soak one ounce of gelatine in SAVOURIES AND SWEETS. 67 11 basin -\vitb some warm water for about half an 1 .lour, add to the rice, and let it boil for a few minutes, istirring well. Turn into a basin to get cold. Whip liialf a pint of cream to a stiff froth, add quarter of a I qound of sifted sugar to it. When the rice is cold otir in the cream. Put into a mould and let it i'diffen. Orange Jelly. For Five Persons. — 6 oranges ; f oz. of gelatine ; ^ lb. :f»f sugar (about) ; 1 lemon. Take six oranges, grate the skins, mix the grated >jeel with the juice and pour through a sieve. Dissolve Ihree-quarters of an ounce of gelatine, and mix up ?2nough powdered sugar to sweeten the mixture. ?5queeze in the juice of a lemon. Let it boil, stirring tt well all the time. Pour into a china mould. Snowdon Pudding. For Five Persons. — j lb. of suet ; j lb. of ground rice ; lb. of castor sugar ; 2 eggs ; 2 ozs. of orange marmalade. Mix well together a quarter of a pound of finel}^ Ihopped suet, the same weight of ground rice and aastor sugar, two ounces of orange marmalade. Beat wo eggs and mix all well together. Put the pudding nnto a buttered mould or basin, and boil two hours, ft lurn out and serve with arrowroot sauce flavoured iiflth sugared sherry. Venetian Jelly. For Ten Persons. — j lb. of candied peel ; f pint of jelly S3 on page 98 ; 4 sponge cakes ; j lb. of ratafias ; 1 glass ff brandy or sherry ; | pint of custard as on page 68 ; J oz. ft gelatine. 68 SAVOURIES AND SWEETS. Garnisli a plain mould round with, candied peel cut into strips, lialf fill tlie mould with j elly ; while it is setting-, steep some sponge cakes and ratafias in sherry or brandy, and pour over some rich thick custard that has been made with some gelatine in it. Pill uj) the mould, let it set, and then turn out. Apple Fool. For Six Persons. — 1 quart ' of apples ; 1 pint of water ; J a lemon ; J lb. of sugar ; 1 quart of milk ; 4 eggs ; J pint of cream. Put your apples into a stewpan with half their measiu’e of water. AVhen they are quite soft press them with the back of a spoon through a wire sieve ; flavour with a little lemon juice and sweeten to taste. Put a quart of milk over the fire, with the yolks of four eggs beaten up in it ; stir over the fire till it begins to simmer, then allow it to cool, and add half a pint of cream stirred giradually into the cold apples. Let it stand till cold and serve it in a glass dish. French Pancakes. For Two Persons. — 1 egg; 1 oz. of butter; l oz. of sifted sugar ; 1 oz. of flour ; \ pint of milk

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