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Exeter Pudding

Puddings

Buttered mould filled with layers of ratafia biscuits, custard of breadcrumbs, fat, sugar, peel, rum, eggs and cream, and sponge cake. Baked, turned out, and served with fruit (eg blackcurrant) sauce (Mrs.B, etc)


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

EXETER PUDDING.
(Very rich.)
1274. INGREDIENTS: 10 oz. of bread crumbs, 4 oz. of sago, 7 oz. of finely-chopped suet, 6 oz. of moist sugar, the rind of½ lemon, ¼ pint of rum, 7 eggs, 4 tablespoonfuls of cream, 4 small sponge cakes, 2 oz. of ratafias,½ lb. of jam.
Mode: Put the bread crumbs into a basin with the sago, suet, sugar, minced lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3 more eggs and the cream, and let the mixture be well beaten. Then butter a mould, strew in a few bread crumbs, and cover the bottom with a layer of ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake spread thickly with any kind of jam; then add some ratafias, then some of the mixture and sponge cake, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. Bake in a good oven from ¾ to 1 hour, and serve with the following sauce: - Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.
Time: From 1 to 1-1/4 hour.
Average cost: 2s. 6d.
Sufficient: for 7 or 8 persons.
Seasonable: at any time.




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