Mrs Beeton Baroness Pudding
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
3/4 lb. of suet,
3/4 lb. of raisins weighed after being stoned,
3/4 lb. of flour,
1/2 pint of milk,
1/4 saltspoonful of salt.
Mode.—Prepare the suet, by carefully freeing it from skin, and chop it finely;
stone the raisins, and cut them in halves, and mix both these ingredients with
the salt and flour; moisten the whole with the above proportion of milk, stir
the mixture well, and tie the pudding in a floured cloth, which has been
previously wrung out in boiling water. Put the pudding into a saucepan of
boiling water, and let it boil, without ceasing, 4–1/2 hours. Serve merely with
plain sifted sugar, a little of which may be sprinkled over the pudding.
Time.—4–1/2 hours. Average cost, 1s. 4d.
Sufficient for 7 or 8 persons.
Seasonable in winter, when fresh fruit is not obtainable.
Note.—This pudding the editress cannot too highly recommend. The recipe was
kindly given to her family by a lady who bore the title here prefixed to it; and
with all who have partaken of it, it is an especial favourite. Nothing is of
greater consequence, in the above directions, than attention to the time of
boiling, which should never be less than that mentioned.
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