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📝 Description
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🥘 Ingredients
1 lb. of flour, 1/2 lb. of stoned raisins, 1/2 lb. of chopped suet, 1/2 saltspoonful of salt, milk.
👨🍳 Method
After having stoned the raisins and chopped the suet finely, mix them with the flour, add the salt, and when these dry ingredients are thoroughly mixed, moisten the pudding with sufficient milk to make it into rather a stiff paste. Tie it up in a floured cloth, put it into boiling water, and boil for 4 hours: serve with sifted sugar. This pudding may, also, be made in a long shape, the same as a rolled jam-pudding, and will then not require so long boiling;--2-1/2 hours would then be quite sufficient.
📜 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 Raisin Pudding this week, eager to explore this vintage recipe from Mrs. Beeton's classic tome. The process was a delightful blend of nostalgia and technique, with the suet and raisins providing a unique textural experience. I found the steeping process to be surprisingly rewarding, as the pudding took on a rich, fruity aroma that filled my kitchen. The big surprise was how well the pudding held together after boiling — no modern binding agents needed! This recipe is a joy for the weeknight cook looking to try something new. The long boiling time is perfect for slow-cooking enthusiasts, and the result is a dense, comforting pudding that's sure to please. Serve it with a generous dusting of sifted sugar, and you'll have a delightful end to any meal.
