A Richer Baked Raisin Pudding

Ingredients

  • ten ounces of finely minced beef-suet
  • three-quarters of flour
  • a little salt
  • half a small nutmeg, or the grated rind of a lemon
  • four large eggs

Method

Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter: bake the pudding a few minutes longer than the preceding one. The addition of sugar will be found no improvement as it will render it much less light.

Sultana raisins are well adapted to these puddings, as they contain no pips, and from their delicate size sooner become tender in the baking than the larger kinds.

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