|
|
 Boiled suet pudding with currants, raisins, soft sugar and ginger.  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)VICARAGE PUDDING. 1378. INGREDIENTS: 1/4 lb. of flour, 1/4 lb. of chopped suet, 1/4 lb. of currants, 1/4 lb. of raisins, 1 tablespoonful of moist sugar,1/2 teaspoonful of ground ginger,1/2 saltspoonful of salt. Mode: Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants; mix well with a clean knife; dip the pudding-cloth into boiling water, wring it out, and put in the mixture. Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours. Turn it out on the dish, and serve with sifted sugar. Time: 3 hours. Average cost: 8d. Sufficient: for 5 or 6 persons. Seasonable: Suitable for a winter pudding. See also: Vicarage Pudding Bible Cake Vicarage Cake  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● 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] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |