College Pudding

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. flour
  • ½ teasp. baking-powder
  • pinch of salt
  • ½ teasp. mixed spice
  • 4 oz. breadcrumbs
  • 3 oz. finely-chopped suet
  • 3 oz. castor sugar
  • 2 oz. currants
  • 2 oz. sultanas
  • 1–2 eggs
  • 1 gill milk (approx.)


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 cover with greased paper and steam for 35–40 min. Serve with wine-, orange-, brandy or custard-sauce.