New College Pudding
450g (1lb) Butter
150-170g (5-6oz) Breadcrumbs
Currants
Suet
Nutmeg
Sack*
Sugar
Salt
450g (1lb) Butter (for frying)
Mix all of the ingredients (except the butter) together thoroughly.
Form into shapes about the size of a large egg, but flatten them slightly.
Allow to stand for 15 minutes.
Melt the butter in a frying pan (which has a lid).
Add the shapes, cover and fry until golden brown, turning often.
Sprinkle with caster sugar.
Serve immediately.
*A Penny Loaf weighs just over 150g (5oz), so this measure has been substituted.
*Sack - a wine fortified with brandy such as Sherry, Madeira, Marsala or Port.
To make new College Puddings
Grate an old penny loaf, put to it a like quantity of suet shred, a nutmeg grated, a little salt and some currans, then beat some eggs in a little sack and sugar, mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey's egg, but a little flatter; take a pound of butter, put it in a dish or stew-pan, and set it over a clear fire in a chafing-dish, and rub your butter about the dish till it is melted, then put your puddings in, and cover the dish, but often turn your puddings till they are brown alike, and when they are enough grate some sugar over them, and serve them up hot.
For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings.
English Housewifry - 1764
Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
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