Steamed pudding of breadcrumbs, egg, sugar and suet with marmalade (Mrs.B). Known at least since the 1870's, when it appears in a puzzlingly large number of advertisements for cookery schools and public demonstrations, such as...
Liverpool Mercury - Tuesday 20 February 1877
Image: Alex Bray...
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1282. INGREDIENTS: 1/4 lb. of bread crumbs, 1/4 lb. of suet, 1/4 lb. of marmalade, 1/4 lb. of sugar, 4 eggs.
Mode: Put the bread crumbs into a basin; mix with them the suet, which should be finely minced, the marmalade, and the sugar; stir all these ingredients well together, beat the eggs to a froth, moisten the pudding with these, and when well mixed, put it into a mould or buttered basin; tie down with a floured cloth, and boil for 2 hours. When turned out, strew a little fine-sifted sugar over the top, and serve.
Time: 2 hours. Average cost: 11d.
Sufficient: for 5 or 6 persons. Seasonable: at any time.
Note: The mould may be ornamented with stoned raisins, arranged in any fanciful pattern, before the mixture is poured in, which would add very much to the appearance of the pudding. For a plainer pudding, double the quantities of the bread crumbs, and if the eggs do not moisten it sufficiently, use a little milk.
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