The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Omnibus Pudding


Steamed suet pudding with dried fruit, and, in the original receipt, potato and carrot. The word 'omnibus' means 'for everyone' and is more commonly applied to public carriages available to anyone, as shortened to 'bus'.

A pudding by this name, the later version with treacle as the sweetener instead of sugar, occurs in some versions of Mrs.B, but not in editions edited in her lifetime.

Original Receipt in Godey's Lady's Book of Receipts and Household Hints by Sarah Frost (1870);

Half a pound of flour, half a pound of beef suet, half a pound of currants, half a pound of raisins stoned, half a pound of sugar, half a pound of scraped raw potatoes, and quarter of a pound of scraped carrots, mixed together, and spice to taste. Boil four hours.

Original Receipt in The Enquirer's Oracle by Ward, Lock & Co (1884);

556 Omnibus Pudding
Take six ounces of fine flour, six ounces of suet shred fine, six ounces of raisins stoned, four ounces of molasses, four ounces of milk. Mix well, put into a basin, tie a cloth over, and boil for three or four hours. Serve with brandy sauce.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018