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Barford Pudding

Puddings
Historic
Bedfordshire

Boiled suet pudding with a very high proportion of raisins, plus nutmeg, sugar and eggs. (Walsh 1859, etc)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Barford Pudding.
944. Take one pound of beef suet, one pound of raisins, five well-beaten eggs, four spoonfuls of flour, six ounces of loaf sugar, half a nutmeg, and a little salt; mix them well, put them in a basin, and boil four hours.




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