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📝 Description
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🥘 Ingredients
1/2 lb. of flour, 6 oz. of raisins, 6 oz. of currants, 1/4 lb. of chopped suet, 1/4 lb. of brown sugar, 1/4 lb. of mashed carrot, 1/4 lb. of mashed potatoes, 1 tablespoonful of treacle, 1 oz. of candied lemon-peel, 1 oz. of candied citron.
👨🍳 Method
Mix the flour, currants, suet, and sugar well together; have ready the above proportions of mashed carrot and potato, which stir into the other ingredients; add the treacle and lemon-peel; but put no liquid in the mixture, or it will be spoiled. Tie it loosely in a cloth, or, if put in a basin, do not quite fill it, as the pudding should have room to swell, and boil it for 4 hours. Serve with brandy-sauce. This pudding is better for being mixed over-night.
📜 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 Victorian pudding this week, and I must admit, the process was as delightful as the result. I found the combination of mashed carrots and potatoes to be a brilliant hack for adding moisture and texture without liquid, a technique I'd never considered before. It gave the pudding a unique, almost cake-like crumb that I absolutely adored. This recipe is perfect for the comfort-seeker looking to spend an afternoon in the kitchen. The long boil time makes it ideal for a lazy Sunday, and the result is a dense, fruity pudding that's surprisingly light. I served it with a simple brandy sauce, and it was the perfect end to a cozy meal. The next time I make it, I'll mix it the night before as suggested, to see if the flavors meld even more beautifully.
