Prepare the suet, by carefully freeing it from skin, and chop it finely
stone the raisins, and cut them in halves
Mix both these ingredients with the salt and flour
Moisten the whole with the above proportion of milk
Stir the mixture well, and tie the pudding in a floured cloth, which has been previously wrung out in boiling water
Put the pudding into a saucepan of boiling water, and let it boil, without ceasing, 4-1/2 hours
Serve merely with plain sifted sugar, a little of which may be sprinkled over the p/li>
Note:-This pudding the editress cannot too highly recommend. The recipe was kindly given to her family by a lady who bore the title here prefixed to it; and with all who have partaken of it, it is an especial favourite. Nothing is of greater consequence, in the above directions, than attention to the time of boiling, which should never be less than that mentioned. Source: The Book of Household Management by Isabella Beeton (1859)
Bachelor's Pudding
