Steamed suet pudding made with wheatflour and rice flour, plus raisins, currants, apricots, sultanas and nutmeg, made for the Floral Dance day held in Helston, Cornwall, in May. Given in 'Food in England' by Dorothy Hartley (Hartley 1954) and elsewhere.
Original Receipt from The Express and Telegraph (Adelaide, South Australia) Sat 16 Apr 1904
Helston Pudding. — This is a delicious pudding, and can be made the day before it is needed. Take two tablespoonfuls each of raisins, currants, sugar; breadcrumbs, ground rice, and flour; three tablespoonfuls of finely-chopped suet, half .a teaspoonful of mixed spice, one piece of candied-peel, and a pinch of salt; moisten with milk, in which half, a teaspoonful of carbonate of soda has been dissolved. Boil in a buttered mould or basin for two hours.
[With thanks to Shannon Burton-Rushworth]
This receipt, from 1914 almost certainly incorrectly associates the dish with Yorkshire;
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
474. HELSTON PUDDING (Yorkshire)
Two tablespoonfuls each of flour, sugar, bread crumbs, ground rice, currants, and sultanas, three tablespoonfuls of chopped suet, one tablespoonful cut candied peel, pinch of salt. Mix up with milk in which one teaspoonful of carbonate of soda has been dissolved. Boil or steam in a greased basin for two or three hours.
Image: Rod Allday
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