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📝 Description
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🥘 Ingredients
3/4 lb. of flour, 6 oz. of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar.
👨🍳 Method
Make the above proportions of flour and lard into a smooth paste, and roll it out to the thickness of about 1/2 inch. Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth. Boil for 2 hours.
📜 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 Plain Lemon Pudding this week, a recipe that transported me back to simpler times. The process was a delightful dance of classical techniques: creaming lard into flour, rolling out the paste with a satisfying rhythm, and the old-fashioned method of boiling in a cloth. I found the lemon and sugar mixture to be surprisingly thick, a delightful contrast to the soft pastry. It reminded me of a lemon curd, but with a rustic charm that only time can bestow. This pudding is a treasure for the traditionalist or the comfort-seeker. It's not a quick fix for a weeknight cook, but rather a labor of love that rewards patience. The result was a delightful, tangy treat that I enjoyed with a cup of strong tea. The pudding was dense and comforting, with a lemon flavor that was bright and cheerful. It was a pleasant reminder of the simple joys in life, and I plan to make it again soon.
