Boiled Raisin Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
8.0 – 9.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Stone the raisins and chop the suet finely.
  2. Mix the raisins and suet with the flour.
  3. Add the salt.
  4. When the dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into rather a stiff paste.
  5. Tie the pudding up in a floured cloth.
  6. Put it into boiling water and boil for 4 hours.
  7. Serve with sifted sugar.
Alternative Shape
  1. This pudding may also be made in a long shape, the same as a rolled jam-pudding.
  2. When made in a long shape, it will not require so long boiling; 2-1/2 hours would then be quite sufficient.
Original Text
BOILED RAISIN PUDDING. (Plain and Economical.) 1337. INGREDIENTS.—1 lb. of flour, 1/2 lb. of stoned raisins, 1/2 lb. of chopped suet, 1/2 saltspoonful of salt, milk. Mode.—After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into rather a stiff paste. Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours: serve with sifted sugar. This pudding may, also, be made in a long shape, the same as a rolled jam-pudding, and will then not require so long boiling;—2-1/2 hours would then be quite sufficient. Time.—Made round, 4 hours; in a long shape, 2-1/2 hours. Average cost, 9d. Sufficient for 8 or 9 persons. Seasonable in winter.
Notes
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