BAKED RAISIN PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 90 min Total: 90 min
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Chop the suet finely.
  2. Stone the raisins and cut them in halves.
  3. Mix these with the suet, add the salt, sugar, and grated nutmeg.
  4. Moisten the whole with sufficient milk to make it of the consistency of thick batter.
  5. Put the pudding into a buttered pie-dish.
  6. Bake for 1-1/2 hour, or rather longer.
  7. Turn it out of the dish, strew sifted sugar over, and serve.
Original Text
BAKED RAISIN PUDDING. (Plain and Economical.) 1336. INGREDIENTS.—1 lb. of flour, 3/4 lb. of stoned raisins, 1/2 lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk. Mode.—Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter. Put the pudding into a buttered pie-dish, and bake for 1-1/2 hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants, and rather a larger proportion of suet: a few eggs would also make the pudding richer. Time.—1-1/2 hour. Average cost, 9d. Sufficient for 7 or 8 persons. Seasonable in winter. INTRODUCTION OF SUGAR.—Sugar was first known as a drug, and used by the apothecaries, and with them was a most important article. At its first appearance, some said it was heating; others, that it injured the chest; others, that it disposed persons to apoplexy; the truth, however, soon conquered these fancies, and the use of sugar has increased every day, and there is no household in the civilized world which can do without it.
Notes
—