Clapham or Lemon Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1/2 lb. of suet chopped very fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
10 ozs. bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 lb. sugar ↝ Sugar, NFS [Sugars and honey]
the rind of a lemon thinly grated ↝ Lemon, raw [Citrus fruits]
the juice also ↝ Lemon juice, raw [Fruits and Fruit Juices]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little milk to moisten ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Mix all well together
boil 11/2 hours
Add a little milk to moisten

Original Text

Clapham or Lemon Pudding.
½ lb. of suet chopped very fine, 10 ozs. bread-crumbs, ½ lb.
sugar ; the rind of a lemon thinly grated, the juice also ; 2 eggs
and a tablespoonful of cream. Mix all well together and boil
1½ hours. Add a little milk to moisten.
This pudding requires Wine Sauce (see Sweet Sauces).

Notes

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