Advertisement
College Pudding
- Difficulty
Easy
Published 1861
Ingredients
4 oz. ½ teasp. pinch
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe