An Oxford Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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A Quarter of a Pound of Bisket grated; a Quarter of a Pound of Currans, clean washed and picked; a Quarter of a Pound of Suet, shread small; half a large Spoonful of Powder-sugar; a very little Salt, and some grated Nutmeg; mix all well together, then take two Yolks of Eggs, and make it up in Balls, as big as a Turkey’s Egg. Fry them in fresh Butter of a fine light brown; for Sauce have melted Butter and Sugar, with a little Sack or White Wine. You must mind to keep the Pan shaking about, that they may be all of a fine light brown.

All other Puddings you have in the Lent Chapter.