College Pudding

Preparation info
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By Isabella Beeton

Published 1861

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  • 4 oz. flour
  • ½ teasp. baking-powder
  • pinch of sa


Grease 6–7 dariole moulds. Sift together the flour, baking-powder, salt and spice. Add the breadcrumbs, suet, sugar, currants and sultanas, and mix well together. Well beat the eggs. Add to the dry ingredients and mix to a soft dropping consistency, adding milk as required. Half-fill the moulds with the mixture. Bake in fairly hot oven (375° F., Gas 5) for about 25 min.; or