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Aunt Nelly's Pudding
Boiled suet pudding with treacle, lemon, candied peel, cream and eggs (Mrs.B)
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)
AUNT NELLY'S PUDDING.
1224. INGREDIENTS:½ lb. of flour,½ lb. of treacle,½ 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 3-½ to 4 hours.
Time: 3-½ 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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