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 Breadcrumbs and suet with chopped apple, dried fruit, lemon and nutmeg, steamed. Widely referenced in newspapers and cookbooks (Eaton 1822, Cassell 1883, etc) from c1870 to 1935 Note: Bean Pudding has occasionally been referred to as ‘Windsor Bean Pudding’  Original Receipt in ‘The Cook and Housekeeper’s Dictionary‘ by Mary Eaton (Eaton 1822);WINDSOR PUDDING. Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apple, half a pound of currants clean washed and fried, half a pound of jar raisins stoned and chopped, a glass of rich sweet wine, and five eggs well beaten, with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour white wine sauce into the dish.  |
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