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Clipping-Time Pudding

Meats Offal
Cumberland

Rice boiled with milk, raisins, sugar and sweet spices, beaten egg and chunks of bone marrow, baked.


Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson

Page 50 No. 69
Clipping Time Pudding

3 oz rice
3 oz Demerara sugar
4 oz seedless raisins
one egg (beaten)
4 oz currents
pinch each ground cinnamon and nutmeg
One pint milk
one ounce butter
Boiling water

Pour boiling water onto the rice. Leave one or two minutes then strain. Put the rice into an ovenproof basin with the sugar and spices. Warm the milk and pour on. Bake in a slow oven until tender, about two hours at 300F, 150C or gas mark 2. Add a little more warmed milk if the rice becomes too dry. Mix in the dried fruits, butter and egg. Raise the oven heat and bake for a further ten minutes.

‘In England on the day they began to shear their sheep a plentiful dinner was provided for the shearers and their friends. A table also, if weather permitted, was spread in the open air for the young people and children. The washing and shearing of sheep is attended with great mirth and festivity”.

Sir Henry Ellis, who was Principal Librarian of the British Museum at the time, wrote this in 1841. "I have been told by many Cumbrians that Clipping Time Suppers were a highlight of the year for children living in rural areas. They were by then (1910-1914) held after the clipping, often on the following Saturday night, but they died out during the First World War in most districts and were never revived. One family were so noted for their open-handed hospitality at the supper that people from the nearby town began to make the evening a celebration, travelling out in gigs or on foot to share in the festivities. Eventually this led to the farmer discontinuing his suppers since they were becoming abused by rowdy young men from the town"




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