Mrs Beetons Puddings and Desserts Revisited
Delhi Pudding
340g (12oz) Suet Crust
170g (6oz) Currants
4 Large Apples
2 Large tbsp Sugar
1 tsp Lemon Peel, minced
Grated Nutmeg
Peel, core and cut the apples into slices.
Put into a saucepan, with the nutmeg, lemon peel and sugar.
Stir over the heat until soft.
Roll it out the suet crust thinly, spread the apples over, sprinkle with the currants.
Roll the pudding up, closing the ends properly.
Tie in a floured cloth.
Boil for 2 hours.
Time: 2 hours.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
DELHI PUDDING
1272. INGREDIENTS - 4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, 3/4 lb. of suet crust No. 1215.
Mode - Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.
Time - 2 hours.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable from August to March.
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