Hunting Pudding

1.8kg (4lb) Raisins Stoned
450g (1lb) Flour
450g (1lb) Beef Suet, finely shredded
340g (12oz) Currants
150ml (¼ pint) Cream
5 Eggs
2 tbsp Sugar
½ Nutmeg
Lemon Peel
Brandy
Salt

Mix all of ingredients together.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Place the mixture on the covering.
Tie or seal the covering.
Place in the steamer and cover tightly.
Steam for 2 hours, topping up with boiling water as required.
Serve with a sweetened sauce made from white wine and butter

A Hunting Pudding

Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and butter for your sauce.
English Housewifry - 1764

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HistoricPuddings

Hunting Pudding

A Hunting Pudding

Historic
Puddings