17th Century: Rice Pudding in Skins

Preparation info
  • Makes


    rice puddings
    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

This type of rice pudding first appeared in late Elizabethan times. It is made, like white and black puddings, in sausage skins. Stuffing the sausage skins was a tedious task: at first all people had to work with was a funnel, then a large wood-and-metal sausage forcer was used in which you had to place the pudding mixture and force it through the nozzle. The recipe below is by John Murrell; I have chosen it because it uses barberries, a berry that was also frequently used