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Sir Watkin Williams Wynne's Pudding

Puddings
Shropshire

(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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