College Puddings

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

These are always served as individual baked puddings. A few recipes suggest butter instead of suet, but traditionally butter was used in castle puddings and suet in college puddings.


  • 2 oz. (60 g.) currants or other dried fruit
  • 1 oz. (


Grease 6 cups or cocotte moulds well. Shred the peel (if used). Mix the shredded suet, fruit, breadcrumbs, flour, sugar, nutmeg, salt and peel together. Beat the eggs and stir them into the mixture. Add the milk. Pour the mixture into the cups.

Bake in the oven at 350° F., gas mark 4, for 20–25