Victoria Pudding, Superior

Ingredients

• half a pound of sound beef suet
• a quarter of a pound of finely-grated bread-crumbs
• six ounces of dried flour
• four ounces of apples
• four ounces of apricot jam
• three ounces of finely-shred candied citron
• three ounces of dried cherries
• a quarter of a pound of sugar
• five well-beaten eggs
• half a pint of cream or milk
• two tablespoonfuls of brandy

Method

1. 1

   Mix suet, bread-crumbs, flour, apples, jam, citron, cherries, and sugar.

2. 2

   Stir in eggs, cream or milk, and brandy.

3. 3

   Pour into a buttered mould, tie in a cloth, and boil for 1.5 hours.

4. 4

   Turn onto a dish and serve with brandy sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2219. The excerpt below is the record exactly as published.

Victoria Pudding, Superior.— Shred finely half a pound of sound beef suet free from skin and fibre, put it into a bowl, and mix with it a quarter of a pound of finely- grated bread-crumbs, six ounces of dried flour, four ounces of apples (weighed after they have been pared, cored, and chopped), four ounces of apricot jam, thi-ee oimces of finely-shred candied citron, three ounces of dried cherries, and a quarter of a pound of sugar. Mix these ingredients thoroughly, and stir into them five well-beaten eggs, half a pint of cream or milk, and two table-spoonfuls of brandy

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