Berkeley Pudding

Name: Berkeley Pudding
Total time: 8 h
Cuisine: Northern Europe
Ingredients: milk ½ pint.; a little grated lemon peel; mace ½ a teaspoonful, a small nutmeg grated; mace ½ a teaspoonful, a small nutmeg grated; powdered cinnamon ½ a teaspoonful; eggs 3 whole ones; bread-crumbs 12 oz.; flour 4 oz.; chopped suet 1 lb.

Preparation info

Difficulty
Medium
Ready in
8 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

A favourite pudding of the 3rd Earl of Normanton, Somerley, sent by his daughter, the Lady Margaret Campbell.

Ingredients

chopped suet 1 lb.
flour 4 oz.
bread-crumbs

Europe
United Kingdom
Dessert

Method

Mix the dry ingredients together.
Beat up the eggs with the milk.
Blend with the dry ingredients.
Well butter a plain mould.
Pour in the mixture, and
Cover with buttered paper.
Put on the lid of the mould, put into boiling water over the fire and boil for 8 hours.