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📝 Description
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🥘 Ingredients
1 pint of bread crumbs, 6 oz. of finely-chopped suet, 1/4 lb. of currants, a few thin slices of candied peel, 3 oz. of sugar, 1/4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy.
👨🍳 Method
Put the bread crumbs into a basin; add the suet, currants, candied peel, sugar, and nutmeg, grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these, and put in the brandy; beat well for a few minutes, then form the mixture into round balls or egg-shaped pieces; fry these in hot butter or lard, letting them stew in it until thoroughly done, and turn them two or three times, till of a fine light brown; drain them on a piece of blotting-paper before the fire; dish, and serve with wine sauce.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried these College Puddings, and I must say, they were a delightful trip down memory lane. The method was straightforward, and the ingredients, though simple, came together beautifully. I found the use of suet fascinating; it imparted a rich, savory note that complemented the sweet breadcrumbs and currants. What surprised me was the texture achieved by frying these puddings instead of steaming them. The exterior developed a lovely crispness while the interior remained soft and moist. These puddings would be perfect for a weeknight cook looking to impress with minimal effort. They're also a fine choice for anyone who enjoys a tipple, as the brandy and wine sauce add a lovely warmth. Serve them with a dollop of whipped cream for a truly indulgent treat.
