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 Batter of eggs, dripping, sugar, cream, flour and dried fruit, baked in cups. This dish is made with the melted fat that drips from roasting meat, distinct from the ‘under-roast‘ puddings made by allowing fat to drip onto a dish of batter during the roasting process.  Original Receipt in ‘A Shilling Cookery for The People‘ by Alexis Soyer (Soyer 1845);374. Dripping Pudding.- Three eggs and their weight in dripping, two tablespoonfuls of sifted sugar; beat them up until a cream, add a few currants, and the flour gradually, until it forms a stiff paste; bake in cups previously buttered. Individual Dripping Puddings Image: Alex Bray… A variant is a Bread-and-dripping pudding … Original Receipt from ‘Daily Herald‘ – Wednesday 02 October 1912 SOME ECONOMICAL PUDDINGS. Bread and Dripping Pudding. Ingredients: Clarified beef dripping, raisins, bread, one egg, sugar, half-pint milk. Method : Fill a greased pie-dish with alternate layers of slices of bread and dripping and raisins. Beat up the egg with the milk and a teaspoonful of sugar and pour over the pudding, leaving it to soak for an hour. Bake in a moderate oven for three-quarters of an hour; it should then turn out of the pie-dish quite easily. Sift little sugar over and serve. Cost about 3d  |
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