Half-Pay Pudding, also called “Four Ounce Pudding.” (Lady Bell.)

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 (11)

4 ozs. of each of the following ingredients, viz.:—Suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
4 ozs. of each of the following ingredients, viz.:—flour ↝ Flour, 00 [Cereal Grains and Pasta]
4 ozs. of each of the following ingredients, viz.:—bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
4 ozs. of each of the following ingredients, viz.:—stoned raisins or sultanas ↝ Raisins [Dried fruits]
4 ozs. of each of the following ingredients, viz.:—currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
2 ozs. of chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
2 tablespoonfuls of treacle
1/2 pt. of milk ↝ Milk, NFS [Milk, reduced fat]

for serving

wine sauce (see Sweet Sauces) ↝ Wine, rice [Wine]
Demerara sugar ↝ Sugar, turbinado [Sweets]
little pats of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Mix together suet, flour, bread-crumbs, raisins or sultanas, currants, chopped candied peel, and treacle.
Add milk and mix well.
Pour into a pudding basin.
Boil for 3 hours.

Serving suggestions

If half-pay permits, serve with wine sauce (see Sweet Sauces).
If not, serve with Demerara sugar or crystallized sugar and little pats of butter.

Original Text

Half-Pay Pudding, also called “Four Ounce Pudding.” (Lady Bell.)
This is a very simple plum pudding—4 ozs. of each of the following ingredients, viz.:—Suet, flour, bread-crumbs, stoned raisins or sultanas, and currants. To these add 2 ozs. of chopped candied peel, 2 tablespoonfuls of treacle, and ½ pt. of milk. Boil 3 hours. If half-pay permits, serve with wine sauce (see Sweet Sauces), if not, with Demerara sugar or crystallized sugar and little pats of butter.

Notes

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