Foods of England - Bachelor's Pudding

Bachelor’s Pudding

Puddings and Sweet Deserts

(or Batchelor’s Pudding)

Steamed egg-sponge pudding with dried fruit, apple and spices.

Original Receipt from The Country Gentleman magazine, 1854

A Bachelor’s Pudding Four ounces of grated bread, the same of currants and apples, 2 ounces of sugar, three eggs, a little essence of lemon and ground cinnamon, boil it three hours.

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

A BACHELOR’S PUDDING.
INGREDIENTS. – 4 oz. of grated bread, 4 oz. of currants, 4 oz. of apples, 2 oz. of sugar, 3 eggs, a few drops of essence of lemon, a little grated nutmeg.
Mode. – Pare, core, and mince the apples very finely, sufficient, when minced, to make 4 oz.; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and, when all is thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for 3 hours.
Time. 3 hours.
Average cost, 9d.
Sufficient for 4 or 5 persons.
Seasonable from August to March.

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