Mrs Beetons Puddings and Desserts Revisited
Boiled Raisin Pudding
(Plain and Economical)
450g (1lb) Flour
225g (8oz) Stoned Raisins
225g (8oz) Suet, finely chopped
Milk.
½ saltspoon Salt
Mix the suet with the flour.
Add the raisins, salt and mix thoroughly.
Moisten the pudding with sufficient milk to make it into rather a stiff paste.
Tie it up in a floured cloth.
Put it into boiling water and boil for 4 hours.
Serve with sifted sugar.
This pudding may, also, be made in a long shape, the same as a rolled jam pudding and will then not require so long boiling, 2½ hours would then be quite sufficient.
Time: Made round, 4 hours. in a long shape, 2½ hours.
Sufficient for 8 or 9 persons.
Seasonable in winter.
BOILED RAISIN PUDDING
(Plain and Economical)
1337. INGREDIENTS - 1 lb. of flour, 1/2 lb. of stoned raisins, 1/2 lb. of chopped suet, 1/2 saltspoonful of salt, milk.
Mode - After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into rather a stiff paste. Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours: serve with sifted sugar. This pudding may, also, be made in a long shape, the same as a rolled jam-pudding, and will then not require so long boiling;—2–1/2 hours would then be quite sufficient.
Time - Made round, 4 hours; in a long shape, 2-1/2 hours.
Average cost, 9d.
Sufficient for 8 or 9 persons.
Seasonable in winter.
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