Very Good Raisin Puddings



    No. 1.

  • Flour, ¾ lb.
  • bread-crumbs, 4 oz.
  • beef-suet, 1 lb.
  • Stoned raisins, 1 lb. 6 oz.
  • candied peel, oz.
  • ½ nutmeg
  • eggs, 4 large, or 5 small
  • little salt and ginger

Superior Raisin Pudding.— No. 2.

  • Bread-crumbs and flour each, 4 oz.
  • suet, 12 oz.
  • stoned raisins, 1 lb.
  • salt, third of saltspoonful ½ nutmeg
  • ginger, ½ teaspoon
  • half as much mace
  • sugar, 4 oz.
  • candied citron or orange-rind, 2 oz.
  • eggs, 4
  • milk or brandy, 3 to 5 tablespoonsful: to be well mixed and beaten together and boiled 4 hours.


To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef-suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter of a teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistence of a very thick batter. Pour the mixture into a well-floured cloth of close texture, which has previously been dipped into hot water, wrung, and shaken out. Boil the pudding in plenty of water for four hours and a half. It may be served with very sweet wine, or punch sauce; but if made as we have directed, will be much lighter than if sugar be mixed with the other ingredients before it is boiled; and we have found it generally preferred to a richer plum-pudding.

Obs.— The remains of this pudding will answer well for the receipt which follows. Sultana raisins can be used for it instead of Malaga but they are not so sweet.