HALF-PAY PUDDING

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

Source: The Book of Household Management
Time: Cook: 210 min Total: 210 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

1/4 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/4 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/4 lb. of raisins ↝ Raisins [Dried fruits]
1/4 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 tablespoonfuls of treacle
1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Chop the suet finely.
Mix with it the currants, which should be nicely washed and dried.
Add the raisins, which should be stoned, the flour, bread crumbs, and treacle.
Moisten with the milk.
Beat up the ingredients until all are thoroughly mixed.
Put them into a buttered basin.
Boil the pudding for 3-1/2 hours.

Original Text

HALF-PAY PUDDING.

1286. INGREDIENTS.—1/4 lb. of suet, 1/4 lb. of currants, 1/4 lb. of raisins, 1/4 lb. of flour, 1/4 lb. of bread crumbs, 2 tablespoonfuls of treacle, 1/2 pint of milk.

Mode.—Chop the suet finely; mix with it the currants, which should be nicely washed and dried, the raisins, which should be stoned, the flour, bread crumbs, and treacle; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, and boil the pudding for 3-1/2 hours.

Time.—3-1/2 hours.

Average cost, 8d.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Notes

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