Mrs Beetons Puddings and Desserts Revisited
Brown Bread Pudding
340g (12oz) Brown Breadcrumbs
225g (8oz) Currants
225g (8oz) Suet
110g (4oz) Moist Sugar (Soft Brown Sugar)
4 Eggs
2 tbsp Brandy
2 tbsp Cream
Grated Nutmeg, to taste
Grate the crumbs from a stale brown loaf.
Add to the currants and finely chopped suet.
Add all the remaining ingredients.
Beat the pudding well for a few minutes.
Put into a buttered basin or mould.
Cover with a floured cloth and tie it down tightly.
Boil for nearly 4 hours.
Serve with a sweet sauce.
Time: Nearly 4 hours.
Sufficient for 6 or 7 persons.
Seasonable at any time, but more suitable for a winter pudding.
BROWN-BREAD PUDDING
1253. INGREDIENTS - 3/4 lb. of brown-bread crumbs, 1/2 lb. of currants, 1/2 lb. of suet, 1/4 lb. of moist sugar, 4 eggs, 2 tablespoonfuls of brandy, 2 tablespoonfuls of cream, grated nutmeg to taste.
Mode - Grate 3/4 lb. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. Put in the remaining ingredients; beat the pudding well for a few minutes; put it into a buttered basin or mould; tie it down tightly, and boil for nearly 4 hours. Send sweet sauce to table with it.
Time - Nearly 4 hours.
Average cost, 1s. 6d.
Sufficient for 6 or 7 persons.
Seasonable at any time; but more suitable for a winter pudding.
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