(Or Sir Watkin's Pudding, Sir Watkin William Wynne's Pudding)
Breadcrumbs, sugar and suet with egg yolk, citrus and brandy folded into very stiff egg whites and steamed. Served with a citrus or marmalade sauce (Walsh 1859, etc).
Known at least since a bill-of-fare for a banquet at London's Mansion House in 1852, and repeatedly referenced throughout the 19th Century. It is not clear which of several Sir Watkin Williams-Wynns the dish is named for.
Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;
Sir Watkins' Pudding.
936. Mix half a pound of suet chopped fine, half a pound of breadcrumbs, a quarter of a pound of orange marmalade, a quarter of a pound of sugar (moist), six eggs. Mix all the ingredients well, with the yolks of the eggs unbeaten; take the whites, and whisk them to a stiff froth; mix altogether. Clear it, and let it stand one hour; butter a mould, steam it two hours. Serve it with marmalade, or the syrup from preserved oranges, or with wine sauce.
A Sir Watkin Williams-Wynn
Image: Vanity Fair; 14 June 1873
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