Pound Pudding

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. finely-shredded suet
  • ½ lb. raisins, stoned and halved
  • ½


Grease a 2-pt. mould or basin. Prepare the suet, raisins, currants and peel. Sift together the salt, flour and ginger and mix with the sugar, breadcrumbs, raisins, currants, candied peel and nutmeg. Stir in the beaten egg and milk; mix to a dropping consistency, adding more milk as necessary. Tur