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Huntingdon Pudding

Puddings
Cambridgeshire

Suet sponge with gooseberries mixed-in, steamed.

Well known from local reports, but only noted in print since Henry Smith's Classical recipes of the world of 1954


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

4 cups plain flour
3/4 cup caster sugar
1/2 cup suet
1 pint gooseberries
1 egg
pinch baking powder
1/4 pint milk

Mix the flour and shredded suet together. Add sugar, baking powder and gooseberries. Stir well. Beat up the egg in milk, and add to the mixture gradually. Steam in a greased basin for 3 hours. .





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