Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Half-Pay Pudding

Puddings and Sweet Deserts

Breadcumb-and-suet pudding with dried fruit and treacle. Known at least since J. Chadwick's 'Home Cookery' of 1853.

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

1286. INGREDIENTS: ¼ lb. of suet, ¼ lb. of currants, ¼ lb. of raisins, ¼ lb. of flour, ¼ lb. of bread crumbs, 2 tablespoonfuls of treacle,½ pint of milk.
Mode: Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3-½ hours.
Time: 3-½ hours.
Average cost: 8d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.

MORE FROM Foods of England...
The Ten-Year Plan... Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk

COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022