A Richer Baked Raisin Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a pound of raisins weighed after they are stoned ↝ Raisins [Dried fruits]
ten ounces of finely minced beef-suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
three-quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
four large eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
as much milk as may be needed to make the whole into a very thick batter ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Mix and whisk well, and lightly together, the raisins, beef-suet, flour, salt, nutmeg or lemon rind, eggs, and milk until a very thick batter is formed.
Bake the pudding for a few minutes longer than the preceding one.

Original Text

A RICHER BAKED RAISIN PUDDING.

Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter: bake the pudding a few minutes longer than the preceding one. The addition of sugar will be found no improvement as it will render it much less light.

Sultana raisins are well adapted to these puddings, as they contain no pips, and from their delicate size sooner become tender in the baking than the larger kinds.

Notes

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