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Northumberland Pudding

Puddings
Historic
Northumberland

A 'Hasty' puddings of boiled milk and flour, set, cooled and mashed. Butter, currants, peel, sugar and brandy added, "Bake it in teacups, turn them out on a dish, and pour wine sauce over them" (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

NORTHUMBERLAND PUDDING. Make a hasty pudding with a pint of milk and flour, put it into a bason, and let it stand till the next day. Then mash it with a spoon, add a quarter of a pound of clarified butter, as many currants picked and washed, two ounces of candied peel cut small, and a little sugar and brandy. Bake it in teacups, turn them out on a dish, and pour wine sauce over them.






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