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Oxford Dumplings
Puddings and Sweet Deserts
Historic

(or Oxford Puddings)

Crumb or flour with currants, suet, sugar, chilli, lemon and egg. Fried. "Serve them up with sweet sauce" (Eaton 1822).


Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

An Oxford pudding.
A quarter of a pound of biscuit grated, a quarter of a pound of currants clean washed and picked, a quarter of a pound of suet shred small, half a large spoonful of powder-sugar, a very little salt, and some grated nutmeg; mix all well together, then take two yolks of eggs, and make it up in balls as big as a turkey's egg. Fry them in fresh butter of a fine light brown; for sauce have melted butter and sugar, with a little sack or white wine. You must mind to keep the pan shaking about, that they may be all of a fine light brown.




Original Receipt from 'Modern Domesic Cookery' by Elizabeth Hammond (Hammond 1819)

Oxford dumplings.
Take of currants and shred suet, eight ounces each, grated bread four ounces, four spoonsful of flour, a considerable quantity of grated lemon-peel, a little sugar and powdered pimento, mix it with four eggs, and a sufficiency of milk, into twelve dumplings, and fry them of a fine yellow brown. Serve with sweet sauce.







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