Mrs Beetons Puddings and Desserts Revisited
College Puddings
600ml (1 pint) Breadcrumbs
170g (6oz) Suet, finely chopped
110g (4oz) Currants
85g (3oz) Sugar
3 Eggs
4 tbsp Brandy.
¼ Nutmeg
Candied Peel, few thin slices
Put the breadcrumbs into a basin.
Add the suet, currants, candied peel, sugar and grated nutmeg, and stir until thoroughly mixed.
Beat the eggs, moisten the pudding with them and add the brandy.
Beat well for a few minutes.
Form the mixture into round balls or egg shaped pieces.
Fry in hot butter or lard, letting them stew in it until thoroughly done and turn them two or three times, until of a fine light brown.
Drain them on a piece of kitchen paper in a warm place.
Serve with wine sauce.
Time: 15 to 20 minutes.
Sufficient for 7 or 8 puddings.
Seasonable at any time.
COLLEGE PUDDINGS
1263. INGREDIENTS - 1 pint of bread crumbs, 6 oz. of finely-chopped suet, 1/4 lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy.
Mode - Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce.
Time - 15 to 20 minutes.
Average cost, 1s.
Sufficient for 7 or 8 puddings.
Seasonable at any time.
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