Mrs Beetons Puddings and Desserts Revisited
Exeter Pudding
(Very Rich)
285g (10oz) Breadcrumbs
7 Eggs
225g (8oz) Jam
200g (7oz) Suet, finely chopped
170g (6oz) Moist Sugar (Soft Brown Sugar)
150ml (¼ pint) Rum
110g (4oz) Sago
50g (2oz) Ratafias
4 Small Sponge Cakes
½ Lemon, rind only
4 tbsp Cream
Sauce:
3 tbsp Blackcurrant Jelly
2 glasses Sherry
Put the breadcrumbs into a basin with the sago, suet, sugar, minced lemon peel, rum and 4 eggs.
Stir well, then add 3 more eggs and the cream and beat well.
Then butter a mould, sprinkle with a few breadcrumbs and cover the bottom with a layer of ratafias.
Add a layer of the mixture into a mould, then a layer of sliced sponge cake spread thickly with any kind of jam.
Add some ratafias, then some of the mixture and sponge cake and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding.
Bake in a good oven from ¾ to 1 hour.
Serve with the following sauce.
Put the blackcurrant jelly and sherry into a saucepan and warm.
Turn the pudding out of the mould.
Pour the sauce over and serve hot.
Time: From 1 to 1¼ hour.
Sufficient for 7 or 8 persons.
Seasonable at any time.
EXETER PUDDING
(Very rich)
1274. INGREDIENTS - 10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of 1/2 lemon, 1/4 pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias, 1/2 lb. of jam.
Mode - Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:
Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.
Time - From 1 to 1-1/4 hour.
Average cost, 2s. 6d.
Sufficient for 7 or 8 persons.
Seasonable at any time.
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