Golden 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 (12)

Pudding

6 ozs. beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
10 ozs. bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
8 ozs white or moist sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
3 tablespoonfuls of orange marmalade ↝ Marmalade, orange [Sweets]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
milk to moisten, if the eggs are not enough alone ↝ Milk, NFS [Milk, reduced fat]

Sauce

Cut the peel of a lemon into fine shreds, no white ↝ Lemon peel, raw [Fruits and Fruit Juices]
the juice of the lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
fine sugar to taste
1 pt. of water ↝ Water, tap [Tap water]

Alternative Sauce

Middleton Sauce (see Sweet Sauces) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Boil 4 hours in a buttered melon-shaped tin mould.
Serve with lemon sauce as follows:
Simmer 20 minutes, and pour over the pudding, leaving the shredded lemon on the top.
Or use Middleton Sauce (see Sweet Sauces).
This pudding "turns out" better from a meat-pudding basin, but in that case requires cooking longer, i.e. 7 to 8 hours.
The pudding should be moist and rich, not close and dry.

For Sauce

Cut the peel of a lemon into fine shreds, no white, and add, with the juice of the lemon and fine sugar to taste, to 1 pt. of water.

Original Text

Golden Pudding. (Inverary Inn. 1877.)
6 ozs. beef suet, 10 ozs. bread-crumbs, 8 ozs white or moist sugar, 4 eggs, 3 tablespoonfuls of orange marmalade, a little nutmeg, and, if necessary, milk to moisten, if the eggs are not enough alone. Boil 4 hours in a buttered melon-shaped tin mould. Serve with lemon sauce as follows:
For Sauce: Cut the peel of a lemon into fine shreds, no white, and add, with the juice of the lemon and fine sugar to taste, to 1 pt. of water. Simmer 20 minutes, and pour over the pudding, leaving the shredded lemon on the top.
Or use Middleton Sauce (see Sweet Sauces).
This pudding "turns out" better from a meat-pudding basin, but in that case requires cooking longer, i.e. 7 to 8 hours. The pudding should be moist and rich, not close and dry.

Notes

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