Boiled Currant 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: 7.0 – 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

1 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Mode

Wash the currants, dry them thoroughly, and pick away any stalks or grit.
Chop the suet finely.
Mix all the ingredients together.
Moisten with sufficient milk to make the pudding into a stiff batter.
Tie it up in a floured cloth.
Put it into boiling water.
Boil for 3-1/2 hours.
Serve with a cut lemon, cold butter, and sifted sugar.

Original Text

BOILED CURRANT PUDDING.

(Plain and Economical.)

1265. INGREDIENTS.—1 lb. of flour, 1/2 lb. of suet, 1/2 lb. of currants, milk.

Mode.—Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3-1/2 hours; serve with a cut lemon, cold butter, and sifted sugar.

Time.—3-1/2 hours. Average cost, 10d.

Sufficient for 7 or 8 persons. Seasonable at any time.

Notes

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