Time: 1-1/2 hour.

Sufficient for 7 or 8 persons.

Seasonable in winter.

  1. 1 lb. of flour
  2. 3/4 lb. of stoned raisins
  3. 1/2 lb. of suet
  4. a pinch of salt
  5. 1 oz. of sugar
  6. a little grated nutmeg
  7. milk
  • Chop the suet finely
  • Stone the raisins and cut them in halves; mix these with the suet
  • Add the salt, sugar, and grated nutmeg, and moisten the whole with sufficient milk to make it of the consistency of thick batter
  • Put the pudding into a buttered pie-dish, and bake for 1-1/2 hour, or rather longer
  • Turn it out of the dish, strew sifted sugar over, and serve

  • This is a very plain recipe, and suitable where there is a family of children. It, of course, can be much improved by the addition of candied peel, currants, and rather a larger proportion of suet: a few eggs would also make the pudding richer.

    Source: The Book of Household Management by Isabella Beeton (1859)

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