Dough of breadcrumbs, dried fruit, suet (or marrow suet), egg, sugar, sherry and nutmeg formed into small flattened rounds. Fried, sprinkled with sugar and served with sweet white sauce, known since Moxon 1764. Soyer 1845 crumbs them before frying and pours brandy or rum over.
The 'Ingoldsby Legends' of 1847 has:
And a New-College pudding of marrow and plums
Is the dish of all others that suiteth her gums.
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
422. To make new COLLEGE PUDDINGS.
Grate an old penny loaf, put to it a like quantity of suet shred, a nutmeg grated, a little salt and some currans, then beat some eggs in a little sack and sugar, mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey's egg, but a little flatter; take a pound of butter, put it in a dish or stew-pan, and set it over a clear fire in a chafing-dish, and rub your butter about the dish till it is melted, then put your puddings in, and cover the dish, but often turn your puddings till they are brown alike, and when they are enough grate some sugar over them, and serve them up hot.
For a side-dish you must let the paste lie for a quarter of an hour before you make up your puddings.
See: College Pudding
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