Puddings

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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Puddings are made basically from flour, breadcrumbs or cakecrumbs, fat, sugar, eggs and a raising agent. When the proportion of baking-powder to flour is 1 teasp. to ½ lb., self-raising flour is a satisfactory alternative.

The fat is worked into the mixture in various ways.

(a) Chopped-in Method (Suet): Either beef or mutton suet can be used, although beef suet is generally preferred. Shredded packet suet is, of course, ready for use and requires no further chopping.

To prepare suet remove the skin and fibrous tissue from the suet. Sprinkle the suet liberally with some of the measured flour or breadcrumbs. Shred or cut it down in flakes; then chop it finely. Add more measured flour if the suet becomes sticky. Mix all the other dry ingredients with the suet. Stir in the eggs and sufficient milk to obtain the consistency required by the recipe.