Pitlochry Pudding

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 (9)
for serving
Instructions (5)
  1. Put the well-washed Carolina rice to stew in milk.
  2. Stew for full 2 hours or more until tender.
  3. When nearly cold, add the finely-chopped fresh beef suet, shredded fine, pounded sugar, candied orange peel chopped small, sultana raisins, and eggs, beating one in at a time.
  4. Steam for 2 1/2 hours.
  5. Ensure the pudding turns out whole and smooth.
Original Text
Pitlochry Pudding. (Mrs. Pettit, Deskrie Shiel. 1861.) 2 ozs. well-washed Carolina rice put on to stew in 1½ pints of milk; stew full 2 hours or more till tender. When nearly cold add 3 ozs. finely-chopped fresh beef suet, shredded fine, 2½ ozs. pounded sugar, 1 oz. candied orange peel chopped small, 6 ozs. sultana raisins, and 2 eggs, beat one in at a time. Steam 2½ hours, and see the pudding turns out whole and smooth; serve with rich Brandy Custard Sauce, or German Sauce in a boat (see Sweet Sauces).
Notes
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