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Baroness Pudding

Puddings

Suet sponge pudding with halved raisins mixed-in. Boiled for at least 4½hours (Mrs.B)


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

BARONESS PUDDING.
(Author's Recipe.)
1244. INGREDIENTS: ¾ lb. of suet, ¾ lb. of raisins weighed after being stoned, ¾ lb. of flour,½ pint of milk, ¼ saltspoonful of salt.
Mode: Prepare the suet, by carefully freeing it from skin, and chop it finely; stone the raisins, and cut them in halves, and mix both these ingredients with the salt and flour; moisten the whole with the above proportion of milk, stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water. Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-½ hours. Serve merely with plain sifted sugar, a little of which may be sprinkled over the pudding.
Time: 4-½ hours. Average cost: 1s. 4d.
Sufficient: for 7 or 8 persons.
Seasonable: in winter, when fresh fruit is not obtainable.
Note: This pudding the editress cannot too highly recommend. The recipe was kindly given to her family by a lady who bore the title here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above directions, than attention to the time of boiling, which should never be less than that mentioned.




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