Common Baked Raisin Pudding



  • Flour and stoned raisins, each ¾ lb.
  • suet, 6 oz.
  • salt, small pinch
  • nutmeg, ½teaspoonful
  • eggs, 3
  • milk, ¼ pint:


Beat well together three-quarters of a pound of flour, the same quantity of raisins, six ounces of beef-suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter of a pint of milk, or less than this, should the eggs be large. Pour the whole into a buttered dish, and bake it an hour and a quarter. For a large pudding, increase the quantities one half.