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Herefordshire Pudding

Puddings
Herefordshire

Baked suet pudding with apple and currants (Walsh 1859, etc).

The term 'Herefordshire Pudding-Stone' was used in 19th Century geology for a class of conglomerate rock.


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Herefordshire Pudding.
947. Chop fine a quarter of a pound of suet, and mix it with a quarter of a pound of apples, a quarter of a pound of currants, half a pound of flour, a spoonful of sugar, two eggs, and half a pint of milk. Bake an hour.




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