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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';
8 ozs Flour
8 ozs Raisins
8 ozs Suet
2 ozs Sugar
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.
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