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Vicarage Pudding
Puddings and Sweet Deserts

Boiled suet pudding with currants, raisins, soft sugar and ginger.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

VICARAGE PUDDING.
1378. INGREDIENTS: ¼ lb. of flour, ¼ lb. of chopped suet, ¼ lb. of currants, ¼ lb. of raisins, 1 tablespoonful of moist sugar,½ teaspoonful of ground ginger,½ saltspoonful of salt.
Mode: Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants; mix well with a clean knife; dip the pudding-cloth into boiling water, wring it out, and put in the mixture. Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours. Turn it out on the dish, and serve with sifted sugar.
Time: 3 hours.
Average cost: 8d.
Sufficient: for 5 or 6 persons.
Seasonable: Suitable for a winter pudding.



See also:
Vicarage Pudding
Bible Cake
Vicarage Cake



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