A Suet Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Pound of Suet shread fine, a Pound of Flour, a Pound of Currans picked clean, and half a Pound of Raisins stoned, two Tea Spoonfuls of beaten Ginger, and a Spoonful of Tincture of Saffron; mix all together with fait Water very thick; then either boil or bake it.