Foods of England - Aunt Nelly's Pudding

Aunt Nelly’s Pudding

Puddings and Sweet Deserts

Boiled suet pudding with treacle, lemon, candied peel, cream and eggs (Mrs.B)

Image: Alex Bray

Known from local reports as well as Mrs.B, the origin of the name is not known.

One of the winners of the ‘create a menu for the week’ competition announced in the ‘Ladies Supplement’ to the ‘Western Mail‘ on Saturday 13 May 1899 (p13) included ‘Aunt Nelly’s Pudding’ to complete a dinner of ‘Salmon cutlets, roast rabbit, cold beef, potato chips, salad’.

Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)

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.

MORE FROM Foods of England...
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●

Email: [email protected]