Foods of England - Half-Pay Pudding

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)

HALF-PAY PUDDING.
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.

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