Currant Pudding

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 12 oz. plain flour
  • 2 rounded teasp. baking-powder
  • pinch of


Sift together the flour, salt and baking-powder. Add the suet and currants and mix with the water to make a soft pliable dough. Form into a roll and put into a floured pudding cloth. Roll up loosely and tie at each end to form a sausage-shape. Put the pudding into boiling water and let it boil gently for 2–21 hr. Turn out and serve with cut lemon and castor sugar.