Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Kersey Pudding
Puddings and Sweet Deserts

Boiled suet pudding with raisins.

This pudding has been associated with the village of Kersey, near Ipswich, though there is no record of this connection before about 2010. However, there is a record of a Mrs. Kersey who contributed pudding-related receipts to the California (USA) collection 'A Treasure to every Housewife' of 1889 so it is not unlikely that the name actually originates there.


Original Receipt from the Suffolk Local Authorities website '1Suffolk';

Kersey Pudding
Ingredients
    8 ozs Flour
    8 ozs Raisins
    8 ozs Suet
    2 ozs Sugar
    2 Eggs

Method
    Put the dry ingredients into a bowl and mix well together.
    Mix in the beaten eggs.
    Have a saucepan of boiling water ready.
    Dip a pudding cloth into the boiling water and carefully wring it out.
    Lay the cloth out flat and flour the surface.
    Place the pudding mixture on top.
    Tie up securely, but not too tight.
    Plunge the pudding into the boiling water and boil for five hours.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline 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 ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats