Hunter's Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 9.0 – 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

1 lb. of raisins ↝ Raisins [Dried fruits]
1 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
3 lb. of moist sugar ↝ Sugar, NFS [Sugars and honey]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
3 lb. of mixed candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 glass of brandy ↝ Brandy [Liquor and cocktails]
10 drops of essence of lemon ↝ Lemon, raw [Citrus fruits]
10 drops of essence of almonds ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
1/2 nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
6 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (4)

Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken; pound the spice to powder, cut the candied peel into thin shreds, and mix all these ingredients well together, adding the sugar.
Beat the eggs to a strong froth, and as they are beaten, drop into them the essence of lemon and essence of almonds; stir these to the dry ingredients, mix well, and add the brandy.
Tie the pudding firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be still better for it.
Serve with boiled custard, or red-currant jelly, or brandy sauce.

Original Text

HUNTER'S PUDDING.

1288. INGREDIENTS.—1 lb. of raisins, 1 lb. of currants, 1 lb. of suet, 1 lb. of bread crumbs, 3 lb. of moist sugar, 8 eggs, 1 tablespoonful of flour, 3 lb. of mixed candied peel, 1 glass of brandy, 10 drops of essence of lemon, 10 drops of essence of almonds, 1/2 nutmeg, 2 blades of mace, 6 cloves.

Mode.—Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken; pound the spice to powder, cut the candied peel into thin shreds, and mix all these ingredients well together, adding the sugar. Beat the eggs to a strong froth, and as they are beaten, drop into them the essence of lemon and essence of almonds; stir these to the dry ingredients, mix well, and add the brandy. Tie the pudding firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be still better for it. Serve with boiled custard, or red-currant jelly, or brandy sauce.

Time.—6 to 8 hours.

Average cost, 3s. 6d.

Sufficient for 9 or 10 persons.

Seasonable in winter.

Notes

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