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Aunt Nelly's Pudding

Puddings and Sweet Deserts

Boiled suet pudding with treacle, lemon, candied peel, cream and eggs (Mrs.B)

Image: Alex Bray

Known from local reports as well as Mrs.B, the origin of the name is not known.

One of the winners of the 'create a menu for the week' competition announced in the 'Ladies Supplement' to the 'Western Mail' on Saturday 13 May 1899 (p13) included 'Aunt Nelly's Pudding' to complete a dinner of 'Salmon cutlets, roast rabbit, cold beef, potato chips, salad'.

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1224. INGREDIENTS:1/2 lb. of flour,1/2 lb. of treacle,1/2 lb. of suet, the rind and juice of 1 lemon, a few strips of candied lemon-peel, 3 tablespoonfuls of cream, 2 eggs.
Mode: Chop the suet finely; mix with it the flour, treacle, lemon-peel minced, and candied lemon-peel; add the cream, lemon-juice, and 2 well-beaten eggs; beat the pudding well, put it into a buttered basin, tie it down with a cloth, and boil from 3-1/2 to 4 hours.
Time: 3-1/2 to 4 hours. Average cost: 1s. 2d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time, but more suitable for a winter pudding.

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