Wiltshire Pudding

Ingredients

• three eggs
• a pint of milk
• a pinch of salt
• as much flour as will make a thick batter
• half a pint of picked red currants
• a quarter of a pint of ripe raspberries
• a cloth to tie the pudding

Method

1. 1

   Whisk eggs in a bowl, mix with milk, salt, and flour to make a thick batter.

2. 2

   Stir in currants and raspberries.

3. 3

   Tie in a cloth and plunge into boiling water, boiling quickly until done.

4. 4

   Turn out carefully, cut into slices, and serve hot with butter and brown sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2290. The excerpt below is the record exactly as published.

Wiltshire Pudding. — WTiisk three eggs in a bowl, and mix with them a pint of milk, a ^ pinch of salt, and as much flour as will make a thick batter. Beat the mixture for some minutes, then stir in gently haK a pint of picked red currants and a quarter of a pint of ripe rasp- berries. If more convenient, the raspberries may be omitted. Tie the pudding in a cloth, and plunge it into fast-boiling water ; keep it boihng quickly till done enough. Turn it out carefully upon a dish, and cut it into slices three- quarters of an inch thick. Keep these in their original position. Put a little butter and brown sugar between the slices, and serve the pudding hot with sauce in a tureen. Time to boil the pudding, two hours.

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