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Cumberland Pudding

Puddings

Or 'Duke of Cumberland's Pudding'.

Flour or breadcrumbs with chopped apples, currants, suet, eggs and nutmeg and treacle (Eaton 1822, Walsh 1859, etc)

Not the same dish as Cumberland Pie


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

CUMBERLAND PUDDING. To make what is called the Duke of Cumberland's pudding, mix six ounces of grated bread, the same quantity of currants well cleaned and picked, the same of beef suet finely shred, the same of chopped apples, and also of lump sugar. Add six eggs, half a grated nutmeg, a dust of salt, and the rind of a lemon minced as fine as possible; also a large spoonful each of citron, orange, and lemon cut thin. Mix them thoroughly together, put the whole into a basin, cover it close with a floured cloth, and boil it three hours. Serve it with pudding sauce, add the juice of half a lemon, boiled together.






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