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Mansfield Pudding
Puddings and Sweet Deserts
Nottinghamshire

Bread soaked in milk, beaten with eggs, brandy, suet, flour, currants, nutmeg and cream, dished and baked (Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

MANSFIELD PUDDING.
1303. INGREDIENTS: The crumb of 2 rolls, 1 pint of milk, sugar to taste, 4 eggs, 2 tablespoonfuls of brandy, 6 oz. of chopped suet, 2 tablespoonfuls of flour,½ lb. of currants,½ teaspoonful of grated nutmeg, 2 tablespoonfuls of cream.
Mode: Slice the roll very thin, and pour upon it a pint of boiling milk; let it remain covered close for ¼ hour, then beat it up with a fork, and sweeten with moist sugar; stir in the chopped suet, flour, currants, and nutmeg. Mix these ingredients well together, moisten with the eggs, brandy, and cream; beat the mixture for 2 or 3 minutes, put it into a buttered dish or mould, and bake in a moderate oven for 1-1/4 hour. Turn it out, strew sifted sugar over, and serve.
Time: 1-1/4 hour.
Average cost: 1s. 3d.
Sufficient: for 6 or 7 persons.
Seasonable: at any time.




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