Mrs Beeton Exeter 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 =
10 oz. of bread crumbs,
4 oz. of sago,
7 oz. of finely-chopped suet,
6 oz. of moist sugar,
the rind of 1/2 lemon,
1/4 pint of rum,
4 tablespoonfuls of cream,
4 small sponge cakes,
2 oz. of ratafias,
1/2 lb. of jam.
Mode.—Put the bread crumbs into a basin with the sago, suet, sugar, minced
lemon-peel, rum, and 4 eggs; stir these ingredients well together, then add 3
more eggs and the cream, and let the mixture be well beaten. Then butter a
mould, strew in a few bread crumbs, and cover the bottom with a layer of
ratafias; then put in a layer of the mixture, then a layer of sliced sponge cake
spread thickly with any kind of jam; then add some ratafias, then some of the
mixture and sponge cake, and so on until the mould is full, taking care that a
layer of the mixture is on the top of the pudding. Bake in a good oven from 3/4
to 1 hour, and serve with the following sauce:—Put 3 tablespoonfuls of
black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm,
turn the pudding out of the mould, pour the sauce over it, and serve hot.
Time.—From 1 to 1–1/4 hour. Average cost, 2s. 6d.
Sufficient for 7 or 8 persons. Seasonable at any time.
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