Sultana Pudding. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (16)
  1. Cut the French roll into thin slices.
  2. Soak the slices in cold milk, allowing the bread to absorb as much milk as it will.
  3. Pour off any excess milk.
  4. Beat the soaked bread well.
  5. Beat the 4 eggs separately.
  6. Sweeten the beaten eggs to your taste.
  7. Shred 1/2 lb. of suet finely.
  8. Pick and clean 1/2 lb. of sultana raisins.
  9. Mix the beaten bread, beaten eggs, shredded suet, and cleaned sultanas well together.
  10. Butter a mould or basin well.
  11. Pour the mixture into the prepared mould or basin, leaving room for it to swell.
  12. Tie the mould or basin tightly in a well-floured cloth.
  13. Boil for 8 hours.
  14. The sultanas should have lost their shape from long cooking when the pudding is cut.
  15. Add chopped peel if desired.
  16. Add fresh lemon peel and lemon juice if desired, though it is better without lemon juice.
Original Text
Sultana Pudding. No. 1. (Mrs. Vivian.) Take a well-rasped French roll; cut it first into thin slices, then soak in cold milk; let the bread take up as much milk as it will, pour off the rest of the milk, and beat the roll up well. Next, beat up 4 eggs by themselves, and sweeten to your taste; shred ½ lb. suet fine; pick and clean ½ lb. sultana raisins; mix all well together. Butter a mould or basin well, pour in the mixture, allow room for it to swell, and boil 8 hours. The mould or basin should be tied tight in a well-floured cloth. When the pudding is cut, the sultanas should have quite lost their shape from long cooking. You can add chopped peel if liked, or fresh lemon peel and lemon juice, but it is really better without lemon juice. Serve Schaum Sauce, No. 2 (see Sweet Sauces), with it.
Notes
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