WEST-INDIAN 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
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (2)
  1. Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in.
  2. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1-1/2 hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding.
Original Text
WEST-INDIAN PUDDING. 1382. INGREDIENTS.—1 pint of cream, 1/2 lb. of loaf-sugar, 1/2 lb. of Savoy or sponge-cakes, 8 eggs, 3 oz. of preserved green ginger. Mode.—Crumble down the cakes, put them into a basin, and pour over them the cream, which should be previously sweetened and brought to the boiling-point; cover the basin, well beat the eggs, and when the cream is soaked up, stir them in. Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1-1/2 hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding. Time.—1-1/2 hour. Average cost, with cream at 1s. per pint, 2s. 8d. Sufficient for 5 or 6 persons. Seasonable at any time.
Notes
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