Time: 3-1/2 hours.

Sufficient for 7 or 8 persons.

Seasonable at any time.

  1. 1 lb. of flour
  2. 1/2 lb. of suet
  3. 1/2 lb. of currants
  4. milk
  5. lemon
  6. butter
  7. sifted sugar
  • Wash the currants, dry them thoroughly, and pick away any stalks or grit
  • Chop the suet finely
  • Mix all the ingredients together
  • Moisten with sufficient milk to make the pudding into a stiff batter
  • Tie it up in a floured cloth
  • Put it into boiling water, and boil for 3-1/2 hours
  • Serve with a cut lemon, cold butter, and sifted sugar

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

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