Victoria Pudding

Ingredients

• a quarter of a pound of bread or cake-crumbs
• eight ounces of prunes
• two ounces of sugar
• four ounces of finely minced suet
• four well-beaten eggs
• a liqueur-glass of brandy or rum
• the zest and juice of a lemon

Method

1. 1

   Put the crumbs, prunes, sugar, and suet into a bowl.

2. 2

   Stir in the eggs one by one, then add the brandy or rum and lemon zest and juice.

3. 3

   Place the mixture into a buttered pudding-basin, cover with a cloth, and boil for three hours.

4. 4

   Serve with a sauce made from the prune-stones boiled in syrup.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 43. The excerpt below is the record exactly as published.

VICTORIA PUDDING. 95 thus glazing the masking. About eight or ten minutes should suffice for this. Serve as recommended for cutlets a la Nelson.^ Menu xviii. The grouse must be barded with bacon — that is, wrapped in sliced bacon — and covered with buttered paper ; the roasting must be in front of the fire, and the basting with butter frequent. Remove the coverings during the last few minutes to brown the bird, and while the latter half of the roasting is going on, put a good slice of toast on a drainer in the dripping-pan below the bird, to catch the savoury juice which falls from it. Serve the grouse upon this toast, fried bread-crumbs, bread sauce, and brown gravy accompanying. Time : twenty-five minutes in all if the fire be a good one. A nice salad ought to accompany (see Cos-lettuce Salad, Menu v.). Put a quarter of a pound of bread or cake-crumbs — crumbled biscuit will do — eight ounces of prunes that have been stewed and their stones removed, two ounces of sugar, and four ounces of finely minced suet into a bowl, stirring into them, one by one, four well-beaten eggs, and a liqueur-glass of brandy or rum ; add the zest and juice of a lemon

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