Sultana Pudding. No. 2.

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 (10)
Pudding
Sauce
Instructions (11)
  1. Butter a small basin (not a pie dish).
  2. Line the basin all over with sultanas in a mosaic pattern.
  3. Fill the basin with small pieces of light French roll cut into dice. Do not add butter.
  4. Strew a little picked, very fresh beef suet between each layer of bread.
  5. Add a little chopped candied peel.
  6. Pour over all a custard made from 2 eggs, milk, sweetener to taste, and a little grated lemon peel or spice.
  7. Steam the pudding.
  8. Turn out the pudding.
For Sauce
  1. Melt 6 largeish lumps of sugar in a little warm water and clear it.
  2. Add a glass of white wine to the melted sugar.
  3. Serve the sauce hot and clear.
Original Text
Sultana Pudding. No. 2. (By Mrs. Challen, Anaconda House, Marine Parade, Worthing. 1882.) Like a very light bread pudding. A small basin (not pie dish) well buttered, and then lined all over with quite a mosaic work of sultanas. Fill the basin with small pieces of light French roll cut into dice, but put no butter. Strew a little picked, very fresh beef suet (about ½ oz. of suet will do between each layer of bread, also a little chopped candied peel; then pour over all a custard of 2 eggs and milk, sweetened to taste, and flavoured with a little grated lemon peel or spice. Steam and turn out. For Sauce. This Wine Sauce*: Take 6 largeish lumps of sugar, melted in a little warm water and cleared, to which add a glass of white wine. Serve the sauce hot and clear.
Notes
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