Mrs Beetons Puddings and Desserts Revisited
Baked Raisin Pudding
(Plain and Economical)
450g (1lb) Flour
340g (12oz) Stoned Raisins
225g (8oz) Suet, finely chopped
25g (1oz) Sugar
Grated Nutmeg
Pinch Salt
Milk
Stone the raisins and cut them in halves.
Mix these with the suet, add the salt, sugar and grated nutmeg.
Moisten with enough milk to make it the consistency of thick batter.
Put the pudding into a buttered pie dish.
Bake for 1½ hour, or rather longer.
Turn it out of the dish.
Dust with caster sugar and serve.
This is a very plain recipe and suitable where there is a family of children.
It, of course, can be much improved by the addition of candied peel, currants and rather a larger proportion of suet, a few eggs would also make the pudding richer.
Time: 1½ hour.
Sufficient for 7 or 8 persons.
Seasonable in winter.
BAKED RAISIN PUDDING
(Plain and Economical)
1336. INGREDIENTS - 1 lb. of flour, 3/4 lb. of stoned raisins, 1/2 lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk.
Mode - Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter. Put the pudding into a buttered pie-dish, and bake for 1-1/2 hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants, and rather a larger proportion of suet: a few eggs would also make the pudding richer.
Time - 1-1/2 hour.
Average cost, 9d.
Sufficient for 7 or 8 persons.
Seasonable in winter.
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