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📝 Description
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🥘 Ingredients
1 lb. of flour, 3/4 lb. of stoned raisins, 1/2 lb. of suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk.
👨🍳 Method
Chop the suet finely; stone the raisins and cut them in halves; mix these with the suet, add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter. Put the pudding into a buttered pie-dish, and bake for 1-1/2 hour, or rather longer. Turn it out of the dish, strew sifted sugar over, and serve. This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants, and rather a larger proportion of suet: a few eggs would also make the pudding richer.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Baked Raisin Pudding this week, and it was like a warm hug from the Victorian era. I found the process of chopping the suet and halving the raisins to be surprisingly therapeutic, a nice break from my usual quick-cook routines. The biggest delight? The way the raisins plump up and become almost candy-like during baking. It's a simple pleasure that made the whole kitchen smell divine. This recipe is perfect for the weeknight cook who wants to add a touch of nostalgia to their meal. The pudding is dense and comforting, ideal for a chilly evening. I served mine with a dollop of cream, but a sprinkle of cinnamon or a dusting of powdered sugar would work just as well. It's a reminder that sometimes, the simplest recipes are the most satisfying. Next time, I might add some candied peel or currants for extra festivity.
