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Dripping Pudding
Puddings and Sweet Deserts
Historic

Batter of eggs, dripping, sugar, cream, flour and dried fruit, baked in cups. This dish is made with the melted fat that drips from roasting meat, distinct from the 'under-roast' puddings made by allowing fat to drip onto a dish of batter during the roasting process.


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

374. Dripping Pudding.- Three eggs and their weight in dripping, two tablespoonfuls of sifted sugar; beat them up until a cream, add a few currants, and the flour gradually, until it forms a stiff paste; bake in cups previously buttered.




Individual Dripping Puddings
Image: Alex Bray...


A variant is a Bread-and-dripping pudding ...


Original Receipt from 'Daily Herald' - Wednesday 02 October 1912

SOME ECONOMICAL PUDDINGS.
Bread and Dripping Pudding.

Ingredients: Clarified beef dripping, raisins, bread, one egg, sugar, half-pint milk. Method: Fill a greased pie-dish with alternate layers of slices of bread and dripping and raisins. Beat up the egg with the milk and a teaspoonful of sugar and pour over the pudding, leaving it to soak for an hour. Bake in a moderate oven for three-quarters of an hour; it should then turn out of the pie-dish quite easily. Sift little sugar over and serve. Cost about 3d




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