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Nut Pudding
Pies and Pastries

Breadcrumbs with nuts, suet and bone marrow, sugar, cream and egg, flavourings. Baked in puff paste (Walsh 1859)

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

A Nut Pudding.
954. Grate two penny rolls and pound an equal weight of blanched small nuts steeped a night in cold water, add half a pound of chopped suet and marrow, half a pound of loaf sugar, a pint and a half of cream, the yolks of eight and whites of four eggs, flavour with a little nutmeg and a pinch of salt, and, if liked, add citron and orange peel. Bake it in a dish lined with puff-paste for one hour and a half.

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