Walnut Pudding

Ingredients

• 1 lb. shelled walnuts
• 3 eggs
• 3 oz. butter
• 3 oz. castor sugar
• 2 oz. flour
• 2 oz. rice flour
• 2 table-sps. milk
• A few drops of vanilla
• 1 dessert-sp. grated chocolate
• ½ tea-sp. baking powder

Method

1. 1

   Toast the walnuts and chop finely.

2. 2

   Cream the butter, add sugar and walnuts, then eggs and flour gradually.

3. 3

   Melt chocolate in milk, add it with baking powder and flavouring.

4. 4

   Grease a pudding mould, decorate with angelica and cherries, pour in the mixture, and steam slowly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 652. The excerpt below is the record exactly as published.

1 tea-sp. baking powder. About 1 cupful milk or water. Chop the suet very finely (see p. 395), and mix it in a basin with the other dry ingredients. Then make a well in the centre, and pour in enough milk or water to make a softish dough. Mix quickly and lightly, and put the mixture at once into a well-greased basin. Cover with greased paper, and steam steadily the required time. Turn out when ready, and serve with syrup or jam sauce. Notes. — Buttermilk may be used instead of sweet milk. The bread-crumbs may be omitted and £ lb. flour used, but the pudding will not be quite so light. A few currants, raisins, sultanas, or chopped nuts may be added to the mixture if wished, or 2 table-spoonfuls of jam or syrup may be put into the basin before putting in the mixture. Time to steam, 21 to 3 hours. Sufficient for 4 or 6 persons. Probable cost, 4 d. PUDDINGS AND HOT SWEETS 407 1796. Sultana Pudding \ lb. flour. | lb. bread-crumbs. | lb. suet. 4 to 6 oz. sultanas. £ tea-sp. salt. 1 tea-sp. baking powder. 1 egg. A little milk. Sieve the flour into a clean dry basin. Shred and chop the suet finely, using a little of the flour to prevent it from sticking to the board and knife. Clean and pick the sultanas, and mix all the dry ingredients together. Then moisten with the egg well beaten and sufficient milk to make a stiffish dough. Roll out the mixture into the shape of a bolster, and tie it up like a roly-poly in a scalded and floured cloth. Plunge the pudding into a saucepan of boiling water with a plate at the foot, and boil quickly for several hours. Turn out, and serve plain or with white, jam, or marmalade sauce. Notes. — Buttermilk may be used instead of sweet milk for binding the mixture. This pudding may also be steamed in a basin. Time to boil, 3 to 4 hours. Sufficient for 5 or 6 persons. Probable cost, 9 d. \ lb. flour. 6 oz. suet. | tea-sp. ground cinna- mon. 1 tea-sp. ground ginger. 1797. Treacle Sponge | tea-sp. carbonate of soda. | cup of milk. | cup of treacle. 1 egg. A pinch of salt. Sieve the flour, salt, and spices into a basin, and add to them the suet finely chopped. Mix all lightly together with the fingers until free from lumps, and make a well in the centre. Add the treacle slightly warmed and the egg well beaten. Heat the milk in a small saucepan, and add the soda to it. Then mix all together for a few minutes and pour the mixture into a well-greased mould or basin, leaving room for the pudding to rise. Cover with greased paper, and steam until the pudding is well risen and feels firm to the touch. Turn out carefully and serve with custard or white sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost. Id. \ lb. flour. I lb. suet. | tea-sp. carbonate of soda. 1798. Syrup Pudding 1 tea-sp. ground ginger. 2 table-sps. syrup. 1 egg. 1 tea-cupful milk. Sieve the flour, ginger, and soda, and add to them the suet, very finely chopped. Mix these dry in- gredients together and make a well in the centre. Put in the syrup and then the egg and milk, beaten together. Beat all together, pour into a well- greased mould or basin, cover with greased paper, and steam until thoroughly cooked. When ready, turn out and serve with syrup sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 7 d. 1799. Vegetarian Plum Pudding | lb. flour. J lb. vegetable fat. I lb. brown sugar. I lb. cooked potatoes, i lb. cooked carrots. J lb. currants. Sieve the flour and salt into a basin and rub in the fat until free from lumps. Add the sugar, the 6 oz. raisins. 2 oz. candied peel. A pinch of salt. 1 table-sp. golden syrup. carrot, and potato sieved and the fruit carefully prepared. Mix all together, add the syrup and a little milk if necessary, and put the mixture into a well-greased basin. Cover with greased paper and steam quickly. Time to steam, 4 to 5 hours. Sufficient for 6 or 7 persons. Probable cost, 10 d. to Is. 1800. Vegetarian Suet Pudding 6 oz. whole-meal flour. I 3 oz. butter, lb. tapioca. | | tea-sp. salt. Pirst wash the tapioca, cover it with cold water and let it soak overnight. Next day, drain off any remaining water and add to the tapioca, the butter melted, the whole-meal flour, and salt. Mix well together and put the mixture into a greased mould or basin. Cover and steam at least 2 hours. When ready, turn out and serve with golden syrup. 1801. Viennoise Pudding | lb. bread cut in dice. 4 or 5 lumps sugar. 1 table-sp. water. Squeeze of lemon juice. \ pt. milk. 2 oz. castor sugar. 2 or 3 oz. sultanas. 1 oz. candied peel. 1 oz. sweet almonds. 2 eggs. 1 glass sherry. Grated lemon rind. Use rather stale bread free from crust, cut it in dice, and put it in a basin. Put the loaf sugar into a small strong saucepan with the water and lemon juice and boil them together until a rich brown colour. Add the milk and stir over the fire for a few minutes until thoroughly mixed. Then strain over the bread. Beat the eggs and add them with the wine. Add the rest of the ingredients, the sultanas cleaned, candied peel shred, and almonds blanched and shred. Mix lightly, pour into a well-greased mould, cover with greased paper, and stand half an hour. Then steam slowly and steadily until firm to the touch. Serve with wine or German sauce. Time to steam, to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1802. Walnut Pudding 1 lb. shelled walnuts. 3 eggs. 3 oz. butter. 3 oz. castor sugar. 2 oz. flour. 2 oz. rice flour. 2 table-sps. milk. A few drops of vanilla. 1 dessert-sp. grated chocolate

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