Name: Baroness Pudding
Ingredients: 1/2 pint of milk; 1/4 saltspoonful of salt; 8 persons

Baroness Pudding

8 persons

Ingredients

1/2 pint of milk
1/4 saltspoonful of salt
8 persons

Directions

Prepare

Prepare the suet by freeing it from skin and chopping it finely.
Stone the raisins and cut them in halves.
Mix the suet, raisins, salt, and flour.
Moisten the mixture with the milk and stir well.

Boil

Tie the pudding in a floured cloth that has been wrung out in boiling water.
Place the pudding in a saucepan of boiling water.
Boil the pudding without ceasing for 4½ hours.

Serve

Serve with plain sifted sugar, sprinkling some over the pudding.

Nutrition, whole recipe (rough)

149Calories

8 gProtein

8 gFat

12 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Suet (in the method): Adds fat that keeps the steamed pudding rich and moist as it cooks.
Flour (in the method): Provides starch and structure that hold the pudding together as it sets.
Milk: Moistens the dry mixture so it binds into a soft, cohesive pudding.
Raisins (in the method): Add sweetness and chewy pockets of texture throughout the pudding.

The step that matters

Boil the pudding without ceasing. The pudding is cooked by the surrounding water, so the water must keep boiling for the full 4½ hours. If the boil drops or the pot runs low, the pudding cooks unevenly and turns heavy and soggy, because the starch and fat set only with steady heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.