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📝 Description
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🥘 Ingredients
4 or 5 sticks of fine rhubarb, 1/4 lb. of moist sugar, 3/4 lb. of suet-crust No. 1215.
👨🍳 Method
Make a suet-crust with 3/4 lb. of flour, by recipe No. 1215, and line a buttered basin with it. Wash and wipe the rhubarb, and, if old, string it--that is to say, pare off the outside skin. Cut it into inch lengths, fill the basin with it, put in the sugar, and cover with crust. Pinch the edges of the pudding together, tie over it a floured cloth, put it into boiling water, and boil from 2 to 2-1/2 hours. Turn it out of the basin, and serve with a jug of cream and sifted sugar.
📜 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 Mrs. Beeton's Boiled Rhubarb Pudding this week, and it was a journey back in time that I thoroughly enjoyed. The process was delightfully old-fashioned, from making the suet crust to boiling the pudding in a basin. I found the most surprising detail was how the rhubarb retained its vibrant color and slight crunch after boiling — a pleasant contrast to the soft, fluffy crust. This recipe is perfect for the vintage enthusiast or the weekend baker looking for a nostalgic project. The result is a comforting, old-school dessert that pairs beautifully with a jug of cream and a sprinkle of sugar. The next time you're in the mood for a classic British pudding, give this one a try — just set aside a leisurely afternoon for the process.
