Mrs Beetons Puddings and Desserts Revisited
Boiled Rhubarb Pudding
340g (12oz) Suet Crust.
110g (4oz) Moist Sugar (Soft Brown Sugar)
4-5 Sticks Rhubarb
Line a buttered basin with suet crust.
Wash and wipe the rhubarb and if old, string it that is to say, pare off the outside skin.
Cut it into 2.5cm (1 inch) lengths.
Fill the basin with it, add the sugar and cover with crust.
Pinch the edges of the pudding together.
Tie over it a floured cloth.
Put it into boiling water and boil for 2 to 2½ hours.
Turn it out of the basin.
Serve with a jug of cream and sifted sugar.
Time: 2 to 2½ hours.
Sufficient for 6 or 7 persons.
Seasonable in spring.
BOILED RHUBARB PUDDING
1338. INGREDIENTS - 4 or 5 sticks of fine rhubarb, 1/4 lb. of moist sugar, 3/4 lb. of suet-crust No. 1215.
Mode - Make a suet-crust with 3/4 lb. of flour, by recipe No. 1215, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string it - that is to say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2-1/2 hours. Turn it out of the basin, and serve with a jug of cream and sifted sugar.
Time - 2 to 2-1/2 hours.
Average cost, 7d.
Sufficient for 6 or 7 persons.
Seasonable in spring.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved