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Cheltenham Pudding

Puddings
Historic
Gloucestershire

Steamed sponge pudding with spices, typically ginger, and a mid layer of fruit (Walsh 1859, etc)


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

Cheltenham Pudding.
900. Mix three-quarters of a pound of flour, half a pound of suet chopped very fine, half a pound of currants, two or three eggs, two or three ounces of sugar, half a pint of milk, or enough to make the pudding thicker than batter, but thinner than dough; mix the dry ingredients first, beat the eggs and milk together, then mix all. Bake an hour and a quarter, or half.




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