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Windsor Pudding

Puddings
Historic
Berkshire

Breadcrumbs and suet with chopped apple, dried fruit, lemon and nutmeg, steamed. Widely referenced in newspapers and cookbooks (Eaton 1822, Cassell 1883, etc) from c1870 to 1935

Note: Bean Pudding has occasionally been referred to as 'Windsor Bean Pudding'


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

WINDSOR PUDDING. Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apple, half a pound of currants clean washed and fried, half a pound of jar raisins stoned and chopped, a glass of rich sweet wine, and five eggs well beaten, with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour white wine sauce into the dish.




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