Known from news reports as a regular component of grand and civil dinners at least since the 1860's. A number of different puddings have been given this name, but by far the most usual receipt is for a steamed pudding with small-chopped fruit (apple, raisins etc) and sliced citron, served with a wine sauce.
Original Receipt from the Hampshire Telegraph - Saturday 18 April 1885
PRINCE OF WALES PUDDING.-Chop up 4oz. of apple, the same quantity of breaderumbs, and currants well washed and picked, 2oz. candied lemon, orange, and citron chopped fine, 5oz. pounded loaf sugar, half a nutmeg grated. Mix altogether with four eggs. Butter well and flour a tin; put in the mixture and place a buttered paper on the top and a cloth over the paper. If you steam it the paper is sufficient. It will take two hours to boil. When you dish it stick cut blanched almonds on it and serve with wine sauce.
Original Receipt from the Kent & Sussex Courier - Wednesday 02 April 1902
Prince of Wales Pudding.óBeat half pound of butter to a cream, with three ounces of castor sugar, add five eggs, one by one, beating each for three minutes. Mix in half a pound of chopped raisins, two ounces of citron cut in strips,. and half a pound of sifted flour. Boil in buttered mould for three hours, and serve. Here suitable sauce for this pudding: Rasp a lemon with lump sugar, using about two ounces of the sugar, crush and put it in a small saucepan with a wineglassful of sherry and half gill of brandy; add a gill of melted butter sauce, and stir well till hot
See also: Prince of Wales Pudding-Pie
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