Mrs Beetons Puddings and Desserts Revisited
Aunt Nelly’s Pudding
225g (8oz) Flour
225g (8oz) Treacle
225g (8oz) Suet
1 Lemon, rind and juice
2 Eggs
3 tbsp Cream
Candied Lemon Peel, a few strips
Chop the suet finely.
Mix it with the flour, treacle, minced lemon rind and candied lemon peel.
Add the cream, lemon juice and 2 well beaten eggs.
Beat the pudding well.
Put into a buttered basin, tie it down with a cloth.
Boil from 3˝ to 4 hours.
Time: 3˝ to 4 hours.
Sufficient for 5 or 6 persons.
Seasonable at any time, but more suitable for a winter pudding.
AUNT NELLY’S PUDDING
1224. INGREDIENTS - 1/2 lb. of flour, 1/2 lb. of treacle, 1/2 lb. of suet, the rind and juice of 1 lemon, a few strips of candied lemon-peel, 3 tablespoonfuls of cream, 2 eggs.
Mode - Chop the suet finely; mix with it the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon-juice, and 2 well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from 3–1/2 to 4 hours.
Time - 3-1/2 to 4 hours.
Average cost, 1s. 2d.
Sufficient for 5 or 6 persons.
Seasonable at any time, but more suitable for a winter pudding.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved