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Vicarage Pudding


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)

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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