Sultana Pudding. No. 3.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 480 min Total: 480 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1/4 lb. of each of these: Suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/4 lb. of each of these: bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/4 lb. of each of these: sugar ↝ Sugar, NFS [Sugars and honey]
1/4 lb. of each of these: sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
2 ozs. of chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
2 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for mould

mould previously buttered ↝ Butter, stick, unsalted [Dairy and Egg Products]
mould previously slightly sugared ↝ Sugar, NFS [Sugars and honey]

for steaming

cloth floured inside ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Mix suet, bread-crumbs, sugar, sultanas, candied peel, and eggs together.
Half fill a mould previously buttered and slightly sugared.
Tie the mould up in a cloth floured inside.
Boil the pudding 8 hours, renewing the water as it wastes.
Hand a frothed wine sauce in a boat with it.

Original Text

Sultana Pudding. No. 3. “Sunday Pudding.” (Isa. Milne. 1891.)
¼ lb. of each of these: Suet, bread-crumbs, sugar, and sultanas,
2 ozs. of chopped candied peel, 2 whole eggs—all mixed up.
With this half fill a mould previously buttered and slightly
sugared; tie the mould up in a cloth floured inside. Boil the
pudding 8 hours, renewing the water as it wastes.
Hand a frothed wine sauce in boat with it.

Notes

—