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

Kentish Well Pudding
Puddings and Sweet Deserts
Kent

A ball of sweetened butter wrapped and thoroughly sealed inside suet pastry, usually with currants, and boiled. When served and cut the melted butter pours out. Acton 1845 says; "This is a very favourite pudding in some parts of England; the only difficulty in making or in serving it, is to prevent the escape of the butter". (cf; Sussex Pond Pudding)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

A KENTISH WELL PUDDING.
Make into a firm smooth paste, with cold water, one pound of flour, six ounces of finely-minced beef-suet, three quarters of a pound of currants, and a small pinch of salt, thoroughly mixed together. Form into a ball six ounces of good butter, and enclose it securely in about a third of the paste (rolled to a half inch of thickness), in the same way that an apple-dumpling is made; roll out the remainder of the paste, and place the portion containing the butter in the centre of it, with the part where the edge was drawn together turned downwards: gather the outer crust round it, and after having moistened the edge, close it with great care. Tie the pudding tightly in a well-floured cloth, and boil it for two hours and a half ft must be dished with caution that it may not break, and a small bit must be cut directly from the top, as in a meat pudding.

This is a very favourite pudding in some parts of England; the only difficulty in making or in serving it, is to prevent the escape of the butter, which, if properly secured, will be found in a liquid state in the inside, on opening it. Some timid cooks fold it in three coverings of paste, the better to guard against its bursting through; but there is no danger of this if the edges of the crust be well closed. When suet is objected to, seven ounces of butter may be substituted for it. The currants are occasionally omitted.

Flour, 1 Ib.; suet, 6 oz.; currants, 1 Ib.; salt, small pinch; ball of about 6 oz.: 2½ hours.



Other types of Pond Pudding include:
Blackeyed Susan
Kentish Well Pudding
Malmesbury Pudding
Sussex Pond Pudding




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline 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 ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats