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📝 Description
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🥘 Ingredients
1/2 lb. of chopped suet, 3/4 lb. of bread crumbs, 2 small lemons, 6 oz. of moist sugar, 1/4 lb. of flour, 2 eggs, milk.
👨🍳 Method
Mix the suet, bread crumbs, sugar, and flour well together, adding the lemon-peel, which should be very finely minced, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mould, and boil for 3-1/2 hours; turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure.
📜 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 Boiled Lemon Pudding this week, and I must admit, it was an adventure. As a weeknight warrior, I'm all about quick and easy, but I decided to embrace the challenge of a 3-1/2 hour boil. I found the process surprisingly therapeutic, and the house smelled divine. The lemon zest was so finely minced that it melted into the pudding, creating a subtle, refreshing citrus note that wasn't overpowering. It was a delightful surprise, as I expected a stronger lemon flavor. This pudding is perfect for comfort-seekers looking to slow down and enjoy a classic British treat. The combination of suet, breadcrumbs, and lemon creates a unique, moist texture that's unlike any modern dessert. I served it plain, and it was delightful — the wine sauce is likely a lovely addition, but it's not necessary. Next time, I'll prep it on a Sunday and boil it during the week — it's a wonderful dish to look forward to after a long day.
