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📝 Description
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🥘 Ingredients
1 lb. of raisins, 1 lb. of currants, 1 lb. of suet, 1 lb. of bread crumbs, 3 lb. of moist sugar, 8 eggs, 1 tablespoonful of flour, 3 lb. of mixed candied peel, 1 glass of brandy, 10 drops of essence of lemon, 10 drops of essence of almonds, 1/2 nutmeg, 2 blades of mace, 6 cloves.
👨🍳 Method
Stone and shred the raisins rather small, chop the suet finely, and rub the bread until all lumps are well broken; pound the spice to powder, cut the candied peel into thin shreds, and mix all these ingredients well together, adding the sugar. Beat the eggs to a strong froth, and as they are beaten, drop into them the essence of lemon and essence of almonds; stir these to the dry ingredients, mix well, and add the brandy. Tie the pudding firmly in a cloth, and boil it for 6 hours at the least: 7 or 8 hours would be still better for it. Serve with boiled custard, or red-currant jelly, or brandy 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 Hunter's Pudding this week, expecting a dense, old-fashioned dessert. The recipe is a beast, requiring six to eight hours of boiling, but I was intrigued by the blend of fruits, spices, and booze. I found the process surprisingly satisfying—chopping, mixing, and beating, all while the house filled with the warm scent of brandy and citrus. I was delighted to discover that the essence of almonds lent a delicate marzipan-like note to the batter, a pleasant surprise in an otherwise robust mixture. This pudding is not for the impatient or the health-conscious, but for the comfort-seeker who craves a hearty, old-school dessert. It's perfect for a chilly evening when you have the forethought to start it early in the day. I served mine with a simple brandy sauce, and it was a hit with the family. The pudding itself was moist and fruity, with a pleasant crumb from the bread and suet. It's a keeper for those cozy nights when time is on your side.
